Santiago-Alumbro Jihan Santanina, Van Loey Ann, Hendrickx Marc
Present Address: School of Technology, University of the Philippines Visayas, New SOTECH Building, Miagao, 5023 Iloilo, Philippines.
Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
J Food Sci Technol. 2023 Dec;60(12):3043-3053. doi: 10.1007/s13197-023-05816-x. Epub 2023 Aug 26.
The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks. Results revealed that carrot and tomato sera contained higher amounts of pectin and lower protein compared to broccoli. The serum pectic biopolymers exhibited distinct molecular structures, depending on the vegetable origin. Given these natural biopolymer composition and characteristics, emulsions with small droplet sizes were observed at pH 3.5. However, emulsions at pH 6.0 showed large mean droplet sizes, except for the emulsion formulated with carrot serum. Regardless of the pH, emulsions containing carrot serum biopolymers exhibited high capacity to form fine emulsions that were stable during the 2-week storage period at low temperature. This study clearly shows the capacity of natural water-soluble biopolymers isolated from the serum phase of vegetable purées to form fine emulsion droplets and maintain its stability during storage, especially in the case of carrot serum biopolymers.
研究了源自热处理和高压均质化果泥水相（血清）的水溶性生物聚合物的乳液形成和稳定能力。对血清生物聚合物进行了表征，然后将其用作简单水包油乳液中的乳化剂/稳定剂。所得乳液在4℃下储存2周并进行监测。结果表明，与西兰花相比，胡萝卜和番茄血清中果胶含量较高，蛋白质含量较低。血清果胶生物聚合物表现出不同的分子结构，这取决于蔬菜来源。鉴于这些天然生物聚合物的组成和特性，在pH 3.5时观察到具有小液滴尺寸的乳液。然而，pH 6.0的乳液显示出较大的平均液滴尺寸，除了用胡萝卜血清配制的乳液。无论pH值如何，含有胡萝卜血清生物聚合物的乳液都表现出形成细乳液的高能力，并且在低温下2周储存期内保持稳定。这项研究清楚地表明，从蔬菜泥血清相中分离出的天然水溶性生物聚合物能够形成细乳液滴并在储存期间保持其稳定性，特别是在胡萝卜血清生物聚合物的情况下。
