Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India.
Food Processing Business Incubation Centre, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India; Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, India.
Ultrason Sonochem. 2022 Aug;88:106070. doi: 10.1016/j.ultsonch.2022.106070. Epub 2022 Jun 17.
This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). The pre-emulsion was formed with high shear homogenizer followed by main sonication process. The sonicated emulsions were stored at 4 ± 2 °C till 14 days and characterized for physicochemical and functional properties. A comparative study was carried out using conventional high shear homogenizer (UT) at 10,000 RPM for 5 min. Upon optimization, 130 W - 8 min, 195 W - 6 min and 195 W - 8 min sono-emulsions showed creaming stability of 100%; with particle sizes as 1.12, 0.97 and 0.78 µm; and zetapotential values as - 40.4 mV, -37.52 and -36.91 mV, respectively. The improvement in protein solubility by 86% proved the emulsifying capability of chickpea proteins, which had partially denatured upon physical effects of acoustic cavitation producing stable and finer emulsion droplets. The reduced sedimentation values of sonicated chickpea extract in comparison to UT showed improvement in physical stability of plant-based milk. Oxidative stability is observed for 130 W - 8 min sonicated emulsions with no change in conjugated dienes, indicating the absence of process generated free radicals. The US process did not have any effect on reduction of stachyose content. But extracted chickpea milk had lower amount of stachyose in comparison to raw chickpeas, reducing the flatulence problem, mainly due to adaptation of high temperature pressure cooking process.
本研究报告了一种非乳制品功能性饮料乳液的开发，该乳液采用 20 kHz 的超声（US），功率为 130 W 和 195 W，处理时间为 2 至 8 分钟，使用鹰嘴豆奶提取物和生物活性亚麻籽油（4%）。预乳液通过高剪切匀浆器形成，然后进行主要的超声处理。超声处理的乳液在 4 ± 2°C 下储存至 14 天，并对其理化和功能性质进行了表征。使用传统的高剪切匀浆器（UT）在 10,000 RPM 下进行 5 分钟进行了对比研究。经过优化，130 W-8 分钟、195 W-6 分钟和 195 W-8 分钟的超声乳化显示出 100%的乳状液稳定性；粒径分别为 1.12、0.97 和 0.78 µm；Zeta 电位值分别为-40.4 mV、-37.52 mV 和-36.91 mV。蛋白质溶解度提高了 86%，证明了鹰嘴豆蛋白的乳化能力，其在声空化的物理效应下部分变性，产生了稳定的、更细的乳液液滴。与 UT 相比，超声处理的鹰嘴豆提取物的沉降值降低，表明植物性牛奶的物理稳定性得到了提高。130 W-8 分钟超声处理的乳液具有氧化稳定性，共轭二烯没有变化，表明没有产生工艺生成的自由基。超声处理对棉子糖含量的降低没有影响。但提取的鹰嘴豆奶中的棉子糖含量低于生鹰嘴豆，从而减少了腹胀问题，主要是由于高温高压蒸煮过程的适应。
