Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies

Sun, Fenjin; Wang, Qian; Gao, Chao; Xiao, H.; Yang, Nan

doi:10.1016/j.colsurfa.2022.130351

Cited by 7 publications

(3 citation statements)

References 30 publications

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“…Chen et al (2014) [ 7 ] found that the neutral lipid percentages of soybean OBs increased from 85.88% to 91.89% when increasing the extraction pH from 6.8 to 11.0, while the percentage of proteins and polar lipids decreased. It was found that peanut OB emulsions extracted at pH 7.5 and pH 4.0 had smaller particle sizes, higher interfacial viscoelasticity, and a better emulsification performance than peanut OB emulsions extracted at pH 11.0 [ 6 ]. At present, Zhao et al (2020) [ 8 ] extracted POBs at pH 7.0, with the stability of the POB decreasing by adding 50~100 mM NaCl, but the POBs were still good at 30~90 °C.…”

Section: Introductionmentioning

confidence: 99%

“…OBs with different components (such as proteins, neutral lipids, and phospholipids) were extracted by varying the extraction pH. Sun et al (2023) [6] extracted peanut OBs at pH 4.0, 7.5, and 11.0, with the moisture and fat contents gradually increasing with the increasing pH, while the protein content decreased from 1.47% to 1.01%. Moreover, different extraction pH also affected the properties of the OB emulsions.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH

Shen

Yang

et al. 2023

Foods

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Peony seeds, an important oil resource, have been attracting much attention because of α-linolenic acid. Oil bodies (OBs), naturally pre-emulsified oils, have great potential applications in the food industry. This study investigated the effects of extraction pH and Quillaja saponin (QS) on the physicochemical properties of peony oil body (POB) emulsions. POBs were extracted from raw peony milk at pH 4.0, 5.0, 6.0, and 7.0 (named pH 4.0-, 5.0-, 6.0-, and 7.0-POBs). All POBs contained extrinsic proteins and oleosins. The extrinsic proteins of pH 4.0- and pH 5.0-POB were 23 kDa and 38 kDa glycoproteins, the unknown proteins were 48 kDa and 60 kDa, while the 48 kDa and 38 kDa proteins were completely removed under the extraction condition of pH 6.0 and 7.0. The percentage of extrinsic proteins gradually decreased from 78.4% at pH 4.0-POB to 33.88% at pH 7.0-POB, while oleosin contents increased. The particle size and zeta potential of the POB emulsions decreased, whereas the oxidative stability, storage stability, and pI increased with the increasing extraction pH. QS (0.05~0.3%) increased the negative charges of all the POB emulsions, and 0.1% QS significantly improved the dispersion, storage, and the oxidative stability of the POB emulsions. This study provides guidance for selecting the proper conditions for the aqueous extraction of POBs and improving the stability of OB emulsions.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH

Shen

Yang

et al. 2023

Foods

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“…The high use of eggs as raw material is due to their low cost and health benefits, thus producing differentiated products with high added value (Shrestha et al, 2023;Sun et al, 2023, Wu et al, 2024, Zang et al, 2023.…”

Section: Introductionmentioning

confidence: 99%

Characterization of chilled pasteurized egg white with chocolate flavor

Omae,

Stafussa,

Silva

et al. 2023

OLEL

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Egg products are widely used in the food industry, mainly for manufacturing products aimed at people who practice physical activity. Among them, egg white, in addition to being very versatile, has nutritional benefits for a protein product offering all the essential amino acids in addition to health benefits. Thus, the egg industries to seek other ways of presenting this ready-to-eat product, one of them being the addition of flavor, in order to present a more pleasant sensorial product. Thus, this study aimed to characterize physicochemically and microbiologically the pasteurized egg white with chocolate flavor. For this, analyzes of pH, color, nutritional composition, water activity, microbiology and texture were carried out, as well as sensory analysis to evaluate the acceptance of the product. Finally, it was concluded that the chocolate-flavored egg white is a good flavor option for the product, presenting characteristics very close to the traditional one, maintaining the benefits and adding others, such as masking the darkening caused by processing and promoting a more pleasant flavor to consumption.

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Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

Zaaboul,

Tian,

Borah

et al. 2024

Food Chemistry

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Effect of extraction pH and post-extraction heat treatment on the composition and interfacial properties of peanut oil bodies

Cited by 7 publications

References 30 publications

Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH

Effects of Quillaja Saponin on Physicochemical Properties of Oil Bodies Recovered from Peony (Paeonia ostii) Seed Aqueous Extract at Different pH

Characterization of chilled pasteurized egg white with chocolate flavor

Thermally treated peanut oil bodies as a fat replacer for ice cream: Physicochemical and rheological properties

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