Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies
Δημιουργός/Συγγραφέας:	Galani, Eleni Ly, Isabelle Laurichesse, Eric Schmitt, Veronique [EL] Ξενάκης, Αριστοτέλης[EN] Xenakis, Aristotelis Chatzidaki, Maria D.
Ημερομηνία:	2023
Γλώσσα:	Αγγλικά
ISSN:	2504-5377
DOI:	10.3390/colloids7020030
Περίληψη:	During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.
Τίτλος πηγής δημοσίευσης:	Colloids and Interfaces
Τόμος/Κεφάλαιο:	7
Τεύχος:	2
Θεματική Κατηγορία:	[EL] Βιοχημεία[EN] Biochemistry [EL] Βιοτεχνολογία[EN] Biotechnology [EL] Χημική τεχνολογία[EN] Chemical technolgy
Λέξεις-Κλειδιά:	pea protein isolate soy protein isolate food emulsions particle-stabilized emulsions
EU Grant:	RESEARCH–CREATE–INNOVATE
EU Grant identifier:	Τ2ΕΔΚ_03640
Κάτοχος πνευματικών δικαιωμάτων:	© 2023 by the authors. Licensee MDPI, Basel, Switzerland.
Όροι και προϋποθέσεις δικαιωμάτων:	This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
Ηλεκτρονική διεύθυνση στον εκδότη (link):	https://doi.org/10.3390/colloids7020030
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο