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Título
Emulsification properties of garlic aqueous extract: Effect of heat treatment and pH modification
Año del Documento
2023
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Foods, 2023, Vol. 12, Nº. 20, 3721
Abstract
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.
Materias (normalizadas)
Emulsions
Emulsiones
Garlic
Ajo - cultivo
Extracts
Plant extracts
Saponins
Heat treatment
Hydrogen-ion concentration
Ion hidrógeno - Concentración
pH
Food science
Plant science
Materias Unesco
3102 Ingeniería Agrícola
3309 Tecnología de Los Alimentos
ISSN
2304-8158
Revisión por pares
SI
Version del Editor
Propietario de los Derechos
© 2023 The authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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