Effect of borojo (<i>Borojoa patinoi</i> Cuatrecasas) three‐phase composition and gum arabic on the glass transition temperature

Rodríguez-Bernal, J.M.; Tello, Edisson; Flores-Andrade, E.; Perea-Flores, María de Jesús; Vallejo-Cardona, Alba Adriana; Gutiérrez-López, Gustavo F.; Quintanilla-Carvajal, María Ximena

doi:10.1002/jsfa.7190

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Food Emulsion Formulation1

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2024

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Cited by 4 publications

(1 citation statement)

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“…Plant-based extracts, such as saponins, which are found in plants such as quinoa and spinach, are also used as natural surfactants in the food industry. Other plant-based surfactants include gum arabic (GA) [ 105 , 145 , 146 ] and pectin [ 120 , 147 ].…”

Section: Food Emulsion Formulationmentioning

confidence: 99%

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Henao-Ardila,

Quintanilla-Carvajal,

Moreno

2024

Heliyon

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Section: Food Emulsion Formulationmentioning

confidence: 99%

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Henao-Ardila,

Quintanilla-Carvajal,

Moreno

2024

Heliyon

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Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color

Camelo-Méndez

Flores‐Silva

Agama‐Acevedo

et al. 2017

Plant Foods Hum Nutr

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The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C *, h and ΔE* ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).

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Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

Cabrera-Trujillo

Ambrosio

Quintanilla-Carvajal

et al. 2018

International Journal of Gastronomy and Food Science

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Effect of borojo (Borojoa patinoi Cuatrecasas) three‐phase composition and gum arabic on the glass transition temperature

Abstract: The addition of GA significantly increased T(g) of borojo phases so leading to propose them as novel food processing materials.

Cited by 4 publications

References 44 publications

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color

Stability of low-fat oil in water emulsions obtained by ultra turrax, rotor-stator and ultrasound homogenization methods

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