Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Subaşı, Büşra Gültekin; Yildirim-Elikoğlu, Seda; Altay, İpek; Jafarpour, Ali; Casanova, Federico; Mohammadifar, Mohammad Amin; Çapanoğlu, Esra

doi:10.1016/j.foodchem.2021.131275

Cited by 10 publications

(5 citation statements)

References 36 publications

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“…Gultekin Subasi et al . (2022) reported that non‐thermal MW treatment (electromagnetic radiation) caused a decrease in the amount of hydrophilic polar amino acids in sunflower protein isolate. This change resulted in increased protein solubility, surface hydrophobicity and emulsion stability.…”

Section: Resultsmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

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SummaryIn this study, microwave (MW)‐assisted extraction was used to obtain mucilage from Camelina sativa seeds. MW pretreatment was applied for 0, 2.5, 5 and 7.5 min and then conventional heating was conducted (55 °C for 2 h). The extracted mucilage was spray dried. The MW‐assisted extraction method (2.02%–2.50%) had higher extraction yield for camelina seed mucilage than the conventional heating method (1.91%) (P < 0.05). The emulsifying properties of the mucilages were compared with those of gum Arabic and all emulsions displayed shear thinning behaviour (pseudoplastic, n < 1). The apparent viscosity of the conventional, 2.5, 5 and 7.5 min MW mucilage emulsions were 15.83, 14.48, 7.91 and 7.56 cP, respectively, at 10 s−1. MW pretreatment improved physical stability and resulted in a reduction in the droplet size of mucilage‐stabilised emulsions with increasing process time. The highest droplet size belonged to the conventional mucilage emulsion (d32, 4.43 μm), while the lowest belonged to the 7.5 min MW mucilage emulsion (d32, 2.08 μm) (P < 0.05). The results highlight the advantages of using MW pretreatment for mucilage extraction and the potential of using camelina seed mucilage as a natural emulsifier.

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Section: Resultsmentioning

confidence: 99%

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Ozdemir‐Orhan

2024

Int J of Food Sci Tech

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“…The Turbiscan tool enables quick identification and monitoring of destabilization mechanisms in emulsion systems [33,34,42]. It detects migration (sedimentation, creaming) or particle size change (coalescence) of a dispersed phase over time, which leads to a variation in backscattering (BS) and transmission (T) of light intensity [43].…”

Section: Untreated Cpc-stabilized Emulsionsmentioning

confidence: 99%

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

Mańko-Jurkowska,

Domian

2024

Applied Sciences

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The aim of the study was to evaluate the effect of heat- (95 °C) and/or salt (0.1 M NaCl) treatment on the physical stability and rheological properties of oil-in-water emulsions stabilized with chickpea protein concentrates (CPCs) for various purposes. Thus, the particle size distribution (PSD), shear behavior, and long-term Turbiscan stability of the prepared emulsions were examined. The oscillatory (dynamic) measurements were also performed to obtain information on the viscoelasticity of tested fluids during thermal treatment. The obtained results indicated that the emulsion stabilized with gelling CPC (eCg) was Newtonian fluid with a homogeneous structure, but susceptible to creaming. Heat-treated eCg exhibited a sol–gel transition at 86 °C and formed fine-stranded aggregates without affecting stability. In turn, heat-induced gelation of eCg in the presence of 0.1 M NaCl resulted in the formation of an aggregated, spatial gel network, stabilization of the system, and a significant change in both shear rheological properties and PSD. Contrariwise, emulsions stabilized with standard CPC (eCs) were unstable heterogeneous systems containing both fine particles < 1 μm and coarse particles of about 100 μm, exhibiting shear-thinning and yield stress. The heat-induced viscoelasticity of eCs was reversible, while heat- and salt-treated emulsions did not form a gel.

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“…Exposure of protein to microwave radiation results in the absorption of energy, leading to rapid heating and subsequent denaturation of the protein structure. This phenomenon results in increased accessibility to digestive enzymes, leading to enhanced digestibility (Gultekin Subasi et al., 2022). Moreover, the heat generated by the microwave can cause hydrolysis by breaking the peptide bonds that maintain protein structure.…”

Section: Pretreatment Technologymentioning

confidence: 99%

“…This lack of selectivity may lead to the generation of undesirable peptide fragments or the diminishment of specific bioactive properties. Additionally, microwave energy distribution within the reaction mixture may be uneven, resulting in localized hot spots and inconsistent heating (Gultekin Subasi et al., 2022). Such nonuniform heating can impact the efficiency and uniformity of the peptide modification process, potentially introducing variations in peptide activity within the sample.…”

Section: Pretreatment Technologymentioning

confidence: 99%

Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods

Chen,

Ma,

Sun

et al. 2023

Comp Rev Food Sci Food Safe

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Food protein‐derived peptides have garnered considerable attention due to their potential bioactivities and functional properties. However, the limited activity poses a challenge in effective utilization aspects. To overcome this hurdle, various methods have been explored to enhance the activity of these peptides. This comprehensive review offers an extensive overview of pretreatment, preparation methods, and modification strategies employed to augment the activity of food protein‐derived peptides. Additionally, it encompasses a discussion on the current status and future prospects of bioactive peptide applications. The review also addresses the standardization of mass production processes and safety considerations for bioactive peptides while examining the future challenges and opportunities associated with these compounds. This comprehensive review serves as a valuable guide for researchers in the food industry, offering insights and recommendations to optimize the production process of bioactive peptides.

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Influence of non-thermal microwave radiation on emulsifying properties of sunflower protein

Cited by 10 publications

References 36 publications

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

Characterisation and emulsifying properties of microwave pretreated camelina seed mucilage

The Effect of Heat- and Salt Treatment on the Stability and Rheological Properties of Chickpea Protein-Stabilized Emulsions

Enhancing activity of food protein‐derived peptides: An overview of pretreatment, preparation, and modification methods

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