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Yüksek basınçlı homojenizasyon ve yüksek yoğunluklu ultrasonun depolama sırasında peynir altı suyu proteini/kanola yağı nanoemülsiyonlarının fonksiyonel özellikleri üzerindeki etkisi

Yıl 2022, Cilt: 26 Sayı: 2, 237 - 243, 23.06.2022
https://doi.org/10.29050/harranziraat.1079031

Öz

Mevcut çalışmada, iki termal olmayan teknolojinin (yüksek basınçlı işleme (HPH) ve yüksek yoğunluklu ultrasonun (HIU) peynir altı suyu proteini/kanola yağı nanoemülsiyonlarının bir hafta boyunca (WPN) damlacık boyutu, bulanıklığı ve lipid oksidasyonu üzerindeki etkisini araştırmak için yapılmıştır. Sonuçlar, HIU işleminin WPN'lerin hem damlacık boyutu hem de lipid oksidasyonu (p<0.05) üzerinde önemli bir etkiye sahip olduğunu göstermiştir. Kontrol (uygulama yapılmayan) WPN'lere kıyasla HPH uygulanan WPN'lerde daha küçük bir damlacık boyutu elde edilmiştir. En küçük damlacık boyutları ise %100 genlikte (614.7 nm) 10 dakika HIU uygulanan numunelerde elde edilmiştir. Aynı numune ayrıca 7 günlük depolama (124 mmol/kg) sırasında en az lipid oksidasyonunu göstermiştir. Damlacık boyutları ve bulanıklık değişkenleri arasında pozitif bir ilişki vardır. HIU uygulanan tüm WPN numunelerinde, daha az bulanıklık ve daha küçük damlacık boyutu görülmüştür; burada kontrol WPN numunelerinde, en büyük damlacık boyutlarıyla (985.4 nm) en bulanık yapıyı (5.97) göstermiştir. Damlacık boyutu ve lipid oksidasyonu değişkenleri arasında da benzer pozitif bir ilişki bulunmuştur. HIU uygulanan tüm WPN numunelerinde, daha az lipit oksidasyonu ve daha küçük damlacık boyutu görülmüş; kontrol WPN numunelerinde ise en büyük damlacık boyutu ve en fazla lipit oksidasyonu olduğu görülmüştür.

Kaynakça

  • Arzeni, C., Martinez, K., Zema, P., Arias, A., Perez, O. E. and Pilosof, A. M. R. (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering, 108, 463-472.
  • Gordon, L. and Pilosof, A. M. R. (2010) Application of high-intensity ultrasounds to control the size of whey proteins particles. Food Biophysics, 5, 203-210.
  • Gregory J, 1998. Turbidity and beyond. Filtration & Separation, 35(1), 63–67. Jambrak, A.R., Mason, T.M., Lelas, V., Herceg, Z., & Herceg, I.L. (2008) Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering, 86, 281–287.
  • Jambrak, A.R., Mason, T.J., Lelas, V., Paniwnyk, L. and Herceg, Z. (2014) Effect of ultrasound treatment on particle size and molecular weight of whey proteins. Journal of Food Engineering, 121, 15-23.
  • Jiang, S., Yildiz, G., Ding., J., Andrade, J., Rababah, T.M., Almajwalc, A., Abulmeatyc, M.M. and Feng, H. (2019) Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12(6), 1031-1040.
  • Karki, B., Lamsal, B. P., Jung, S., van Leeuwen, J. (Hans), Pometto, A. L., III and Grewell, D. (2010) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering, 96(2), 270-278.
  • KrešicÅL , G., Lelas, V., Jambrak, A.R., Herceg, Z. and BrncˇicÅL , S.R. (2008) Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. Journal of Food Engineering, 87(1), 64–73.
  • Kumar, R., Chauhan, S.K., Shinde, G., Subramanian, V. and Nadanasabapathi, S. (2018) Whey Proteins: A potential ingredient for food industry- A review, Asian Journal Of Dairy and Food Research, 37, 283-290.
  • Lee, H., Yildiz, G., Dos Santos, L.C., Jiang, S., Andrade, J., Engeseth, N.C. and Feng, H. (2016) Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200–209.
  • Liu, Q., Li, J., Kong, B. H., Li, P. J. and Xia, X. F. (2014) Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 67, 220-228. Martini, S., Potter, R. and Walsh, M.K. (2010) Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions. Food Research International, 43, 2444–2451.
  • Mason, T.J., Paniwnyk, L. and Lorimer, J.P. (1996) The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, 253–260.
  • Min, H., McClements, D.J. and Decker, E.A. (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700.
  • Yildiz, G., Andrade, J., Engeseth, N.C. and Feng, H. (2017) Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836-846.
  • Yıldız, G. (2018) Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes. Journal of the Institute of Science and Technology, 8(4), 133-139.
  • Yildiz, G., Ding, J., Andrade, J., Engeseth, N.J. and Feng, H. (2018) Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 47, 317-325.
  • Yildiz, G. (2019) Application of ultrasound and high pressure homogenization against high temperature-short time in peach juice. Journal of Food Process Engineering, 42(3), e12997.
  • Yildiz, G. and Feng, H. (2019) Sonication of Cherry Juice: Comparison of Different Sonication Times on Color, Antioxidant Activity, Total Phenolic and Ascorbic Acid Content. Latin American Applied Research Journal, 49(4), 255-260.
  • Yildiz, G. and Aadil, R.M. (2020) Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage. Journal of Food Science and Technology, 57(4), 1462-1468.
  • Zisu, B., Lee, J., Chandrapala, J., Bhaskaracharya, R., Palmer, M., Kentish, S. and Ashokkumar, M. (2011). Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. Journal of Dairy Research, 78, 226–232.

The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage

Yıl 2022, Cilt: 26 Sayı: 2, 237 - 243, 23.06.2022
https://doi.org/10.29050/harranziraat.1079031

Öz

The current work was conducted in order to explore the influence of two non-thermal technologies (high pressure processing (HPH) and high-intensity ultrasound (HIU) on the droplet size, turbidity and lipid oxidation of whey protein / canola oil nanoemulsions (WPN) during a week. The outcomes exhibited that the HIU process have a significant impact on both droplet size and lipid oxidation (p<0.05) of WPNs. A smaller droplet size was obtained for HPH treated WPNs compared to the control (untreated) WPNs. On the other hand, the smallest droplet sizes were obtained for the samples exposed to 10 min HIU at 100% amplitude (614.7 nm). The same sample also showed the least lipid oxidation during 7 days of storage (124 mmol/kg). There is a positive relationship between the variables of droplet sizes and turbidities. All HIU-treated WPN samples exhibited less turbidity and smaller droplet size where the control WPN samples demonstrated most turbid structure (5.97) with the biggest droplet sizes (985.4 nm). Similar positive relationship was also figured out between the variables of droplet size and lipid oxidation. All HIU-treated WPN samples exhibited less lipid oxidation and smaller droplet size where the control WPN samples demonstrated most lipid oxidation with the biggest droplet sizes.

Kaynakça

  • Arzeni, C., Martinez, K., Zema, P., Arias, A., Perez, O. E. and Pilosof, A. M. R. (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. Journal of Food Engineering, 108, 463-472.
  • Gordon, L. and Pilosof, A. M. R. (2010) Application of high-intensity ultrasounds to control the size of whey proteins particles. Food Biophysics, 5, 203-210.
  • Gregory J, 1998. Turbidity and beyond. Filtration & Separation, 35(1), 63–67. Jambrak, A.R., Mason, T.M., Lelas, V., Herceg, Z., & Herceg, I.L. (2008) Effect of ultrasound treatment on solubility and foaming properties of whey protein suspensions. Journal of Food Engineering, 86, 281–287.
  • Jambrak, A.R., Mason, T.J., Lelas, V., Paniwnyk, L. and Herceg, Z. (2014) Effect of ultrasound treatment on particle size and molecular weight of whey proteins. Journal of Food Engineering, 121, 15-23.
  • Jiang, S., Yildiz, G., Ding., J., Andrade, J., Rababah, T.M., Almajwalc, A., Abulmeatyc, M.M. and Feng, H. (2019) Pea Protein Nanoemulsion and Nanocomplex as Carriers for Protection of Cholecalciferol (vitamin D3). Food and Bioprocess Technology, 12(6), 1031-1040.
  • Karki, B., Lamsal, B. P., Jung, S., van Leeuwen, J. (Hans), Pometto, A. L., III and Grewell, D. (2010) Enhancing protein and sugar release from defatted soy flakes using ultrasound technology. Journal of Food Engineering, 96(2), 270-278.
  • KrešicÅL , G., Lelas, V., Jambrak, A.R., Herceg, Z. and BrncˇicÅL , S.R. (2008) Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins. Journal of Food Engineering, 87(1), 64–73.
  • Kumar, R., Chauhan, S.K., Shinde, G., Subramanian, V. and Nadanasabapathi, S. (2018) Whey Proteins: A potential ingredient for food industry- A review, Asian Journal Of Dairy and Food Research, 37, 283-290.
  • Lee, H., Yildiz, G., Dos Santos, L.C., Jiang, S., Andrade, J., Engeseth, N.C. and Feng, H. (2016) Soy protein nano-aggregates with improved functional properties prepared by sequential pH treatment and ultrasonication. Food Hydrocolloids, 55, 200–209.
  • Liu, Q., Li, J., Kong, B. H., Li, P. J. and Xia, X. F. (2014) Physicochemical and antioxidant properties of Maillard reaction products formed by heating whey protein isolate and reducing sugars. International Journal of Dairy Technology, 67, 220-228. Martini, S., Potter, R. and Walsh, M.K. (2010) Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions. Food Research International, 43, 2444–2451.
  • Mason, T.J., Paniwnyk, L. and Lorimer, J.P. (1996) The uses of ultrasound in food technology. Ultrasonics Sonochemistry, 3, 253–260.
  • Min, H., McClements, D.J. and Decker, E.A. (2003) Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate. Journal of Agricultural and Food Chemistry, 51, 1696–1700.
  • Yildiz, G., Andrade, J., Engeseth, N.C. and Feng, H. (2017) Functionalizing soy protein nano-aggregates with pH-shifting and mano-thermo-sonication. Journal of Colloid and Interface Science, 505, 836-846.
  • Yıldız, G. (2018) Physicochemical properties of soy protein concentrate treated with ultrasound at various amplitudes. Journal of the Institute of Science and Technology, 8(4), 133-139.
  • Yildiz, G., Ding, J., Andrade, J., Engeseth, N.J. and Feng, H. (2018) Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions. Innovative Food Science and Emerging Technologies, 47, 317-325.
  • Yildiz, G. (2019) Application of ultrasound and high pressure homogenization against high temperature-short time in peach juice. Journal of Food Process Engineering, 42(3), e12997.
  • Yildiz, G. and Feng, H. (2019) Sonication of Cherry Juice: Comparison of Different Sonication Times on Color, Antioxidant Activity, Total Phenolic and Ascorbic Acid Content. Latin American Applied Research Journal, 49(4), 255-260.
  • Yildiz, G. and Aadil, R.M. (2020) Comparison of high temperature-short time and sonication on selected parameters of strawberry juice during room temperature storage. Journal of Food Science and Technology, 57(4), 1462-1468.
  • Zisu, B., Lee, J., Chandrapala, J., Bhaskaracharya, R., Palmer, M., Kentish, S. and Ashokkumar, M. (2011). Effect of ultrasound on the physical and functional properties of reconstituted whey protein powders. Journal of Dairy Research, 78, 226–232.
Toplam 19 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Araştırma Makaleleri
Yazarlar

Mehmet Murat Ceylan 0000-0002-8391-1680

Erken Görünüm Tarihi 20 Haziran 2022
Yayımlanma Tarihi 23 Haziran 2022
Gönderilme Tarihi 25 Şubat 2022
Yayımlandığı Sayı Yıl 2022 Cilt: 26 Sayı: 2

Kaynak Göster

APA Ceylan, M. M. (2022). The influence of high pressure homogenization and high-intensity ultrasound on the functional properties of whey-protein/canola oil nanoemulsions during storage. Harran Tarım Ve Gıda Bilimleri Dergisi, 26(2), 237-243. https://doi.org/10.29050/harranziraat.1079031

Derginin Tarandığı İndeksler

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