Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

Lingiardi, Nadia; Galante, Micaela; Sanctis, Mariana de; Spelzini, Darío

doi:10.1016/j.foodchem.2022.133485

Cited by 31 publications

(16 citation statements)

References 114 publications

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“…Due to “clean labelling” requirements, there is an increasing demand for the development of plant proteins as natural food emulsifiers that are comparable to the emulsifiers traditionally used, such as phospholipids, fatty acid glycerol monoesters and their derivatives, fatty acid esters of sucrose, and fatty acid esters of sorbitan and their derivatives [ 43 ]. There is increasing interest in a detailed and systematic comparison of the emulsification properties for plant proteins, leading to a shift towards a reduction in the use of animal proteins in food manufacturing processes.…”

Section: Types Of Plant-based Protein Products As Alternatives To Ani...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

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Plant-based protein products, represented by “plant meat”, are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

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Section: Types Of Plant-based Protein Products As Alternatives To Ani...mentioning

confidence: 99%

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao

Zou

et al. 2023

Molecules

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“…Several scientific studies have focused on the characterisation and functionality of protein isolates of quinoa (Elsohaimy et al ., 2015; Wang et al ., 2020; Lingiardi et al ., 2022). A discard residue still containing significant amounts of proteins, fibre and starch can be obtained from these processes, but there is no evidence of its use as an emulsifying agent for food applications.…”

Section: Introductionmentioning

confidence: 99%

Effect of ultrasound treatment on the composition and emulsifying properties of quinoa okara

Ragonese,

Moscoso Ospina,

Cabezas

et al. 2024

Int J of Food Sci Tech

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SummaryHigh‐intensity ultrasound (HIUS) treatment is a physical method utilised to modify and improve some technologically important compounds (such as protein, fibres) that serves as an environment‐friendly process. In this regard, the effect of HIUS on the composition and emulsifying properties of quinoa okara fractions was analysed. Dispersions (1:10) of ground quinoa grains alkalinised to pH 9.0 were treated by high‐intensity ultrasound. Quinoa okara and sonicated quinoa okara (SQOK) exhibited a similar extraction yield (60%), although SQOK showed a three‐fold increase in protein content. Scanning electron microscopy showed that HIUS reduced the particle size of okara molecular structures. Analysis of O/W emulsions formulated with the okara samples demonstrated that the SQOK had a smaller droplet size and increased the stability of the system against the destabilisation processes of creaming and coalescence. The quinoa okara optimised with the application of the clean ultrasound technology allows adding value to a by‐product with potential applications as a food emulsifier. Quinoa okara could be used as an innovative additive for application in the emerging plant‐based food market.

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“…5 Even though vegetable proteins from soy, chia, and pea have been used in EG formulation [6][7][8] quinoa proteins (QP) have been sparsely applied in this kind of systems. 9,10 Despite not being as common and widespread as wheat or corn, quinoa (Chenopodium quinoa Willd.) has been the focus of attention as its consumption has increased progressively due to its attractive nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

“…Recently, plant‐derived proteins are being used not only as a possible option to substitute animal sources in the human diet, but also as value‐added ingredients for food development 5 . Even though vegetable proteins from soy, chia, and pea have been used in EG formulation 6–8 quinoa proteins (QP) have been sparsely applied in this kind of systems 9,10 . Despite not being as common and widespread as wheat or corn, quinoa ( Chenopodium quinoa Willd.)…”

Section: Introductionmentioning

confidence: 99%

Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

Lingiardi,

Galante,

Spelzini

2024

JSFA Reports

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BackgroundThis work studies emulsion gel formulation with quinoa proteins (QP), high‐oleic sunflower oil and alginate, and the effect of QP concentration (0.5–1‐2%) and the oil volume fraction (10–30‐50%) on the physicochemical and mechanical properties of emulsion gel systems. Emulsion gels (EG) were tested for their microstructural and textural attributes, color, and water holding capacity as well as for their thermal, physical, and oxidative stability.ResultsThe microstructure of EG showed that with increasing QP concentrations, the gel structure tended to be much denser, with oil droplets entrapped within the network. A significant decrease in droplet diameter with increasing QP concentration (p = 0.015) and oil volume fraction (p < 0.000) was observed. Hardness mean value was 2.8 N ± 0.5, reaching the highest value with 1 and 2% QP and 30% oil (p < 0.000). Cohesiveness shows a similar trend to that observed for hardness, while springiness showed the opposite behavior. As for adhesiveness, there were no significant differences between samples. EG have high lightness with slight yellow and green contributions. The mean water holding capacity was 88 ± 4%, and after heat treatment all samples exhibited a good fluid retention, significantly lower for the lower oil volume fraction (p = 0.001). EG, also proved to be highly stable against creaming and oxidative damage.ConclusionResults suggest that EG could be useful to create a new generation of healthier and innovative products that could substitute animal fat and deliver nutrients and biological compounds, thus improving food quality.This article is protected by copyright. All rights reserved.

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Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?

Cited by 31 publications

References 114 publications

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Effect of ultrasound treatment on the composition and emulsifying properties of quinoa okara

Effect of quinoa protein concentration and oil volume fraction on the physicochemical and mechanical properties of alginate‐based emulsion gels

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