Fracción de glutelina del concentrado proteico de hoja de yaca: un nuevo emulsionante para la estabilización de emulsiones de aceite en agua con propiedades antioxidantes y estabilidad térmica: Un nuevo emulsionante para la estabilización de emulsiones

Montserrat Calderón-Santoyo; Carolina Calderon-Chiu; Doane Santalucia Vilchis-Gómez; Juan Arturo Ragazzo-Sanchez

doi:10.18633/biotecnia.v27.2621

Authors

Montserrat Calderón-Santoyo Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnoló-gico de Tepic, Tepic, Nayarit, México. https://orcid.org/0000-0002-8744-1815
Carolina Calderon-Chiu Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnoló-gico de Tepic, Tepic, Nayarit, México. https://orcid.org/0000-0002-4341-5658
Doane Santalucia Vilchis-Gómez Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnoló-gico de Tepic, Tepic, Nayarit, México. https://orcid.org/0009-0006-8880-4717
Juan Arturo Ragazzo-Sanchez Laboratorio Integral de Investigación en Alimentos, Tecnológico Nacional de México/Instituto Tecnoló-gico de Tepic, Tepic, Nayarit, México. https://orcid.org/0000-0002-2298-3306

DOI:

https://doi.org/10.18633/biotecnia.v27.2621

Keywords:

antioxidants, particle size distribution, protein fraction, thermogravimetric analysis

Abstract

The investigation of plant proteins as emulsifiers has been increasing significantly. The glutelin fraction from jackfruit leaf protein concentrate shows promise as an emulsifier, requiring characterization. As a result, this study aimed to assess the radical scavenging activity (RSA), thermal profile through thermogravimetric analysis, and the kinetic and thermodynamic parameters of the glutelin fraction. Ultrasound was used to create oil-in-water (O/W) emulsions, and their stability was evaluated under different simulated conditions. The glutenin fraction exhibited 50 % ABTS+ RSA at 0.377 ± 0.004 mg/mL and thermal stability up to 239.7 °C. The kinetic and thermodynamic parameters indicated that the glutelin’s thermal decomposition is an endothermic process. The emulsion created by the glutelin fraction at 0.5 % (w/v) exhibited an average droplet size of 2.4 µm. The emulsion remained stable for 5 days at both 4 °C and 25 °C, within a pH range of 6.0 to 8.0. It demonstrated moderate stability when NaCl was present. Glutelin appears to be an effective emulsifier with good thermal stability and RSA for creating O/W emulsions (under certain conditions). This protein fraction is a plant-based alternative to traditional emulsifiers.

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