Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets

The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homog...

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Authors: Benitez, Lucas Osvaldo, Castagnini, Juan Manuel, Añon, Maria Cristina, Salgado, Pablo Rodrigo
Format: article
Status:Published version
Publication Date:2020
Country:Argentina
Institution:Consejo Nacional de Investigaciones Científicas y Técnicas
Repository:CONICET Digital (CONICET)
Language:English
OAI Identifier:oai:ri.conicet.gov.ar:11336/112025
Online Access:http://hdl.handle.net/11336/112025
Access Level:Open access
Keyword:O/W EMULSION STABILITY
RICE BRAN OIL
SOYBEAN MEAL
VALVE HIGH-PRESSURE HOMOGENIZER
KETOGENIC DIET
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
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oai_identifier_str oai:ri.conicet.gov.ar:11336/112025
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
title Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
spellingShingle Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
Benitez, Lucas Osvaldo
O/W EMULSION STABILITY
RICE BRAN OIL
SOYBEAN MEAL
VALVE HIGH-PRESSURE HOMOGENIZER
KETOGENIC DIET
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
title_short Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
title_full Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
title_fullStr Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
title_full_unstemmed Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
title_sort Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets
dc.creator.none.fl_str_mv Benitez, Lucas Osvaldo
Castagnini, Juan Manuel
Añon, Maria Cristina
Salgado, Pablo Rodrigo
author Benitez, Lucas Osvaldo
author_facet Benitez, Lucas Osvaldo
Castagnini, Juan Manuel
Añon, Maria Cristina
Salgado, Pablo Rodrigo
author_role author
author2 Castagnini, Juan Manuel
Añon, Maria Cristina
Salgado, Pablo Rodrigo
author2_role author
author
author
dc.subject.none.fl_str_mv O/W EMULSION STABILITY
RICE BRAN OIL
SOYBEAN MEAL
VALVE HIGH-PRESSURE HOMOGENIZER
KETOGENIC DIET
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
topic O/W EMULSION STABILITY
RICE BRAN OIL
SOYBEAN MEAL
VALVE HIGH-PRESSURE HOMOGENIZER
KETOGENIC DIET
https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
description The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle.
publishDate 2020
dc.date.none.fl_str_mv 2020-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/112025
Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-8
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/112025
identifier_str_mv Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-8
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S002364381931151X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108809
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195199877939200
spelling Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic dietsBenitez, Lucas OsvaldoCastagnini, Juan ManuelAñon, Maria CristinaSalgado, Pablo RodrigoO/W EMULSION STABILITYRICE BRAN OILSOYBEAN MEALVALVE HIGH-PRESSURE HOMOGENIZERKETOGENIC DIEThttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to develop rice bran oil-in-water emulsions stabilized with proteins and polysaccharides from soybean meal as the basis of food products able to be included in ketogenic diet. The effect of the formulation (ketogenic ratios and oil mass fractions) and the high-pressure homogenization conditions (number of homogenization cycles) on the properties of the resulting O/W emulsions was evaluated. All freshly prepared emulsions showed multimodal particle size distributions and shear-thinning behaviour. At a fixed ketogenic ratio, all emulsions had the same oil to emulsifiers + stabilizers proportion, but increasing their oil mass fraction resulted in systems composed by smaller particles with greater interfacial area, and apparent viscosity. The same effect was observed by increasing the number of homogenization cycles. Meanwhile, increasing the ketogenic ratio (at a fixed oil mass fraction) diminished its apparent viscosity. Most of the studied emulsions were stable for seven days of quiescent refrigerated storage, although some changes in its particle size distributions were observed. Only, the stored emulsions with the highest ketogenic ratio and the lowest oil mass fraction presented gravitational separation but no phase separation. Emulsions prepared after five homogenization cycles presented greater stability to the coalescence than those prepared in one cycle.Fil: Benitez, Lucas Osvaldo. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Castagnini, Juan Manuel. Universidad Nacional de Entre Ríos. Facultad de Ciencias de la Alimentación; ArgentinaFil: Añon, Maria Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salgado, Pablo Rodrigo. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier Science2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/112025Benitez, Lucas Osvaldo; Castagnini, Juan Manuel; Añon, Maria Cristina; Salgado, Pablo Rodrigo; Development of oil-in-water emulsions based on rice bran oil and soybean meal as the basis of food products able to be included in ketogenic diets; Elsevier Science; LWT - Food Science and Technology; 118; 1-2020; 1-80023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S002364381931151Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2019.108809info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:45:58Zoai:ri.conicet.gov.ar:11336/112025instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:45:58.623CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
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