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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Tabilo-Munizaga, Gipsy | - |
dc.contributor.author | Villalobos-Carvajal, Ricardo | - |
dc.contributor.author | Herrera-Lavados, Carolina | - |
dc.contributor.author | Moreno-Osorio, Luis | - |
dc.contributor.author | Jarpa-Parra, Marcela | - |
dc.contributor.author | Pérez-Won, Mario | - |
dc.date.accessioned | 2021-01-28T14:50:38Z | - |
dc.date.available | 2021-01-28T14:50:38Z | - |
dc.date.issued | 2019-03 | - |
dc.identifier.citation | LWT-Food Science and Technology, Volume 101, March 2019, Pages 590-598 | es_ES |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | http://hdl.handle.net/BibUnACh/1703 | - |
dc.description.abstract | The emulsifying properties of pulse proteins offer the possibility to provide functionality to colloidal food systems like nanoemulsions. The objective was to obtain stable lentil nanoemulsions through High-Pressure Homogenization (HPH) (50–300 MPa) using different number of homogenization passes (1–3) and emulsifier:oil ratios (1:1, 1:2, 2:1). Oil-in-water nanoemulsions were characterized through particle size distribution, mean droplet size, polidispersity index (PdI), ζ-potential, interfacial tension (IT), stability against creaming, and flow behavior. HPH >100 MPa changed particle size distribution of 1:1 lentil nanoemulsion from multimodal to bimodal, regardless of homogenization passes number. Two homogenization passes and ratios of 1:1 and 2:1 improved reduction of droplet size (587–149 nm) and PdI (0.821–0.168), with no difference between those ratios. ζ-potential values were lower than −30 mV, which can be considered as a stable emulsion. As emulsifiers, lentil proteins decreased IT of water-oil interphase from 16.5 to <7.0 mN/m, regardless pressure treatment applied. Nanoemulsions showed pseudoplastic characteristics at all experimental conditions evaluated. HPH decreased ƞapp, and higher ƞapp were observed with 2:1 ratio. Stable lentil nanoemulsions can be obtained by using 1:1 emulsifier:oil ratio and HPH above 200 MPa with two homogenization passes, which could be used as novel food systems. | es_ES |
dc.language.iso | en | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartofseries | ARTINV;58-2019 | - |
dc.subject | Nanoemulsion | es_ES |
dc.subject | Lentil protein | es_ES |
dc.subject | High-pressure homogenization | es_ES |
dc.subject | Particle size distribution | es_ES |
dc.subject | Interfacial tension | es_ES |
dc.title | Physicochemical properties of high-pressure treated lentil protein-based nanoemulsions | es_ES |
dc.type | Article | es_ES |
Aparece en las colecciones: | Artículos de Investigadores |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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58-2019.pdf | https://www.sciencedirect.com/science/article/abs/pii/S0023643818310314 | 116,56 kB | Adobe PDF | Visualizar/Abrir |
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