Avci Esra, Akcicek Alican, Tekin Cakmak Zeynep Hazal, Kasapoglu Muhammed Zahid, Sagdic Osman, Karasu Salih
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, 34210 Istanbul, Turkey.
Bypro Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey.
ACS Omega. 2024 Feb 19;9(9):10243-10252. doi: 10.1021/acsomega.3c07410. eCollection 2024 Mar 5.
This research aimed to explore the potential utilization of protein (P) and fiber (F) extracted from cold-pressed hot pepper seed oil byproduct (HPOB) in the enhancement of the rheological properties, emulsion stability, and oxidative stability of a low-fat salad dressing with 10% oil content. The assessment involved the examination of several aspects, including the physical qualities such as emulsion stability, rheological behavior, and particle size as well as the microstructure and oxidative stability. It is worth mentioning that all emulsions had desirable characteristics, including shear-thinning behavior characterized by a consistency index ranging from 6.82 to 22.32 Pa s, as well as viscoelasticity and recoverability. These qualities were notably improved with the addition of P and F of HBOP. During the thermal stability testing, it was observed that the low-fat dressing containing 1% P-1F exhibited minor changes in the * value, indicating its exceptional emulsion stability. The control salad dressings in C1 samples contained 30% oil. (B): C2: samples containing 10% oil (low-fat salad dressing sample) exhibited ζ-potential values of -34.70 and -46.70 mV. The samples 1P-1F and 2P-1F exhibited the highest ζ-potential values. Furthermore, the increase in F resulted in a reduction in droplet size and elicited elevated values for the induction period (IP), with the exception of samples containing 1% protein, 3% fiber, and 10% oil (1P-3F). The salad dressings that included P-F exhibited enhanced oxidative stability, demonstrated by their longer IP (ranging from 5.11 to 7.04 h) compared to the control samples. The formulation consisting of samples contained 1% protein, 1% fiber, and 10% oil (1P-1F) and samples contained 2% protein, 1% fiber, and 10% oil (2P-1F) exhibited superior ζ-potential, emulsion stability, and recovery rate compared to other formulations. The findings of this investigation indicate that the interaction of proteins and fibers extracted from HPOB exhibits the potential to enhance the rheological characteristics, emulsion stability, and oxidative stability of low-fat salad dressing.
本研究旨在探索从冷榨辣椒油籽粕副产品（HPOB）中提取的蛋白质（P）和纤维（F）在提高含10%油的低脂沙拉酱的流变学特性、乳液稳定性和氧化稳定性方面的潜在用途。评估涉及多个方面的考察，包括物理性质如乳液稳定性、流变行为、粒径以及微观结构和氧化稳定性。值得一提的是，所有乳液都具有理想的特性，包括以6.82至22.32 Pa·s的稠度指数为特征的剪切变稀行为，以及粘弹性和可恢复性。随着HPOB中P和F的添加，这些特性得到了显著改善。在热稳定性测试中，观察到含有1%P - 1F的低脂沙拉酱在*值上变化较小，表明其具有出色的乳液稳定性。C1样品中的对照沙拉酱含有30%的油。（B）：C2：含有10%油的样品（低脂沙拉酱样品）的ζ电位值为-34.70和-46.70 mV。样品1P - 1F和2P - 1F表现出最高的ζ电位值。此外，除了含有1%蛋白质、3%纤维和10%油（1P - 3F）的样品外，F的增加导致液滴尺寸减小，并使诱导期（IP）值升高。包含P - F的沙拉酱表现出增强的氧化稳定性，其IP（范围为5.11至7.04小时）比对照样品更长即可证明这一点。由含有1%蛋白质、1%纤维和10%油的样品（1P - 1F）和含有2%蛋白质、1%纤维和10%油的样品（2P - 1F）组成的配方与其他配方相比，表现出更好的ζ电位、乳液稳定性和回收率。本研究结果表明，从HPOB中提取的蛋白质和纤维的相互作用具有增强低脂沙拉酱的流变学特性、乳液稳定性和氧化稳定性的潜力。
