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dc.contributor.authorBravo Núñez, Ángela 
dc.contributor.authorGolding, Matt
dc.contributor.authorGómez Pallarés, Manuel 
dc.contributor.authorMatia Merino, Lara
dc.date.accessioned2024-04-03T08:02:25Z
dc.date.available2024-04-03T08:02:25Z
dc.date.issued2023
dc.identifier.citationFoods, 2023, Vol. 12, Nº. 20, 3721es
dc.identifier.issn2304-8158es
dc.identifier.urihttps://uvadoc.uva.es/handle/10324/67000
dc.descriptionProducción Científicaes
dc.description.abstractDespite 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.es
dc.format.mimetypeapplication/pdfes
dc.language.isoenges
dc.publisherMDPIes
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectEmulsionses
dc.subjectEmulsioneses
dc.subjectGarlices
dc.subjectAjo - cultivoes
dc.subjectExtractses
dc.subjectPlant extractses
dc.subjectSaponinses
dc.subjectHeat treatmentes
dc.subjectHydrogen-ion concentrationes
dc.subjectIon hidrógeno - Concentraciónes
dc.subjectpHes
dc.subjectFood sciencees
dc.subjectPlant sciencees
dc.titleEmulsification properties of garlic aqueous extract: Effect of heat treatment and pH modificationes
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.holder© 2023 The authorses
dc.identifier.doi10.3390/foods12203721es
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/12/20/3721es
dc.identifier.publicationfirstpage3721es
dc.identifier.publicationissue20es
dc.identifier.publicationtitleFoodses
dc.identifier.publicationvolume12es
dc.peerreviewedSIes
dc.identifier.essn2304-8158es
dc.rightsAtribución 4.0 Internacional*
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones
dc.subject.unesco3102 Ingeniería Agrícolaes
dc.subject.unesco3309 Tecnología de Los Alimentoses


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