RT info:eu-repo/semantics/article
T1 Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification
A1 Bravo Núñez, Ángela
A1 Golding, Matt
A1 Gómez Pallarés, Manuel
A1 Matia Merino, Lara
K1 Emulsions
K1 Emulsiones
K1 Garlic
K1 Ajo - cultivo
K1 Extracts
K1 Plant extracts
K1 Saponins
K1 Heat treatment
K1 Hydrogen-ion concentration
K1 Ion hidrógeno - Concentración
K1 pH
K1 Food science
K1 Plant science
K1 3102 Ingeniería Agrícola
K1 3309 Tecnología de Los Alimentos
AB Despite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7–22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources.
PB MDPI
SN 2304-8158
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/67000
UL https://uvadoc.uva.es/handle/10324/67000
LA eng
NO Foods, 2023, Vol. 12, Nº. 20, 3721
NO Producción Científica
DS UVaDOC
RD 17-may-2024