Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer

Elif Meltem İşçimen

Makale detayları

Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer

Yazarlar:

Elif Meltem İşçimen

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.162-176

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342515

pISSN:

2587-1358

Anahtar kelimeler:

Özet:

 In the present study, Pickering emulsions with different oil content 15PE15,30 PE30, 45PE45, and 60 PE60 were created with nanoparticles produced from rice protein isolate RPI and xanthan gum XG. The aim was to produce cakes with reduced oil content with these emulsions. For this purpose, firstly the emulsion properties were evaluated. Emulsion activity EAI-stability indexes ESI, ζ-potentials, and nanoparticle structures of the emulsions were investigated. The EAI value was determined as 54.143.19 m2g and 54.150.95 m2g for the emulsions containing 15 and 30 ww oil, respectively, while the lowest EAI value was determined as 30.120.89 m2g for the emulsion containing 60 oil. While the ζ-potential value decreased with increasing oil concentration, oil globule diameters increased. Pickering emulsions with 15, 30, 45, and 60 oil C-PE15, C-PE30, C-PE45, and C-PE60 and a control sample were produced with oil. The features of cakes made using emulsions with different oil contents were examined, including measuring the viscosity of batter, baking loss, symmetry index, moisture content, ash content, and sensory analysis. When viscosity values are examined, it can be said that the lowest value was generally recorded in the cake batter prepared with PE15. The pH values decreased as the oil content in the cake batter increased. Baking loss and symmetry index did not significantly differ p0.05 between cakes made with emulsion and control. The decrease in the oil ratio in the emulsion and the increase in the RPI-XG nanoparticle solution ratio increased moisture. As a result, RPI-XG nanoparticles are a suitable material for producing Pickering emulsion. Additionally, cakes can be made with the emulsions that are formed. For product compositions with minimal oil content, the usage of PE15 emulsion can be suggested.

 In the present study, Pickering emulsions with different oil content 15PE15,30 PE30, 45PE45, and 60 PE60 were created with nanoparticles produced from rice protein isolate RPI and xanthan gum XG. The aim was to produce cakes with reduced oil content with these emulsions. For this purpose, firstly the emulsion properties were evaluated. Emulsion activity EAI-stability indexes ESI, ζ-potentials, and nanoparticle structures of the emulsions were investigated. The EAI value was determined as 54.143.19 m2g and 54.150.95 m2g for the emulsions containing 15 and 30 ww oil, respectively, while the lowest EAI value was determined as 30.120.89 m2g for the emulsion containing 60 oil. While the ζ-potential value decreased with increasing oil concentration, oil globule diameters increased. Pickering emulsions with 15, 30, 45, and 60 oil C-PE15, C-PE30, C-PE45, and C-PE60 and a control sample were produced with oil. The features of cakes made using emulsions with different oil contents were examined, including measuring the viscosity of batter, baking loss, symmetry index, moisture content, ash content, and sensory analysis. When viscosity values are examined, it can be said that the lowest value was generally recorded in the cake batter prepared with PE15. The pH values decreased as the oil content in the cake batter increased. Baking loss and symmetry index did not significantly differ p0.05 between cakes made with emulsion and control. The decrease in the oil ratio in the emulsion and the increase in the RPI-XG nanoparticle solution ratio increased moisture. As a result, RPI-XG nanoparticles are a suitable material for producing Pickering emulsion. Additionally, cakes can be made with the emulsions that are formed. For product compositions with minimal oil content, the usage of PE15 emulsion can be suggested.

 In the present study, Pickering emulsions with different oil content 15PE15,30 PE30, 45PE45, and 60 PE60 were created with nanoparticles produced from rice protein isolate RPI and xanthan gum XG. The aim was to produce cakes with reduced oil content with these emulsions. For this purpose, firstly the emulsion properties were evaluated. Emulsion activity EAI-stability indexes ESI, ζ-potentials, and nanoparticle structures of the emulsions were investigated. The EAI value was determined as 54.143.19 m2g and 54.150.95 m2g for the emulsions containing 15 and 30 ww oil, respectively, while the lowest EAI value was determined as 30.120.89 m2g for the emulsion containing 60 oil. While the ζ-potential value decreased with increasing oil concentration, oil globule diameters increased. Pickering emulsions with 15, 30, 45, and 60 oil C-PE15, C-PE30, C-PE45, and C-PE60 and a control sample were produced with oil. The features of cakes made using emulsions with different oil contents were examined, including measuring the viscosity of batter, baking loss, symmetry index, moisture content, ash content, and sensory analysis. When viscosity values are examined, it can be said that the lowest value was generally recorded in the cake batter prepared with PE15. The pH values decreased as the oil content in the cake batter increased. Baking loss and symmetry index did not significantly differ p0.05 between cakes made with emulsion and control. The decrease in the oil ratio in the emulsion and the increase in the RPI-XG nanoparticle solution ratio increased moisture. As a result, RPI-XG nanoparticles are a suitable material for producing Pickering emulsion. Additionally, cakes can be made with the emulsions that are formed. For product compositions with minimal oil content, the usage of PE15 emulsion can be suggested.

 Pirinç protein izolatı RPI ve ksantan gum XG kullanılarak üretilen nanopartiküller ile farklı yağ oranlarına sahip 15PE15,30 PE30, 45PE45 ve60 PE60 Pickering emülsiyonlar oluşturulmuştur. Üretilen bu emülsiyonlar ile yağ oranı düşürülmüş kekler üretilmesi hedeflenmiştir. Bu amaçla ilk olarak emülsiyon özellikleri değerlendirilmiştir. Emülsiyonların emülsiyon aktivite-stabilite indeksleri EAI-ESI, Zetaζ-potansiyelleri ve partikül yapıları incelenmiştir. EAI değeri 15 va 30 ww yağ içeren PE15 ve PE30 emülsiyonları için sırasıyla 54.143.19 m2g ve 54.150.95 m2g olarak belirlenirken en düşük EAI değeri 30.120.89 m2g olarak 60 yağ içeren PE60 emülsiyon için belirlenmştir. ζ-potansiyel değeri artan yağ konsantrasyonu ile birlikte azalırken yağ parçacık çapları artmıştır. Üretilen Pickering emülsiyonları, yağ yerine kek formülasyonunda kullanılmıştır. Bu amaçla, 15, 30, 45 ve 60 yağ içeren Pickering emülsiyonları C-kontrol, C-PE15, C-PE30, C-PE45 ve C-PE60 kek üretmek için kullanılmıştır ve kontrol olarak sadece yağ içeren kek örneği hazırlanmıştır. Farklı yağ içeriklerine sahip emülsiyonlar kullanılarak yapılan keklerin özellikleri, hamurun viskozitesi, pişirme kaybı, simetri indeksi, nem içeriği ve kül içeriğinin ölçülmesi incelenmiştir. Viskozite değerleri incelendiğinde genel olarak en düşük değerin 15 yağ içeren emülsiyon ile hazırlanan kek hamurunda olduğu söylenebilir. Kek hamuru içerisinde ki yağ oranı arttıkça pH değerlerinin düştüğü görülmüştür. Pişirme kaybı ve simetri indeksi açısından kontrol formülasyonu ile emülsiyon bazlı kekler arasında kayda değer bir fark p0,05 olmamıştır. Emülsiyondaki yağ oranının azalması ve RPI-XG nanopartikül çözelti oranının artması nem değerlerini artırmıştır. Sonuç olarak, RPI-XG nanopartikülleri Pickering emülsiyonu üretmek için uygun bir malzemedir. Ek olarak, üretilen emülsiyonlar yağı azaltılmış kek üretimi için uygundur. Minimum yağ içeriğine sahip ürün kompozisyonları için PE15 emülsiyonunun kullanımı önerilebilir.

Makale detayları

Pickering emulsions from rice protein-xanthan gum nanoparticles at different oil content: emulsion properties and using producing cake as a fat replacer

Yazarlar:

Elif Meltem İşçimen

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.162-176

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342515

pISSN:

2587-1358

rice protein

xanthan gum

nanoparticle

Pickering emulsion

reduced fat cakepirinç proteini

ksantan zamkı

nanopartikül

Pickering emülsiyon

yağı azaltılmış kek

Sayı

Makale detayları

Yazarlar: Elif Meltem İşçimen

Yayıncı: Harran University

Ana Başlıklar: Gıda Teknolojileri

Dergi: Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.162-176

Belge Tipi: Makale

Yayın Tarihi: 3/2025

Belge Dili: İngilizce

Document ID (Org No.): 2001342515

pISSN: 2587-1358

Sayı

Yazarlar:

Elif Meltem İşçimen

Yayıncı:

Harran University

Ana Başlıklar:

Gıda Teknolojileri

Dergi:

Harran Tarım ve Gıda Bilimleri Dergisi Vol.29 Issue 1, pp.162-176

Belge Tipi:

Makale

Yayın Tarihi:

3/2025

Belge Dili:

İngilizce

Document ID (Org No.):

2001342515

pISSN:

2587-1358