Prebiotic food foams stabilized by inulin and β-lactoglobulin
Inulin is a prebiotic ingredient which is increasingly used by food industry, due to its health-promoting and techno functional properties. In the present work, the effect of the addition of different concentrations of inulin (0.25, 0.5, 1, 2.5, 5, 7.5 and 10 % wt.) on the properties of food foams s...
| Autores: | ; ; ; |
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| Tipo de documento: | Artículo |
| Estado: | Accepted version |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:dnet:idus________::f333d3bc04578b0b091e8e4895003229 |
| Acceso en línea: | https://hdl.handle.net/11441/185167 https://doi.org/10.1016/j.foodhyd.2021.106829 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Inulin Foam Inteiface Rheology Plactoglobulin |
| Sumario: | Inulin is a prebiotic ingredient which is increasingly used by food industry, due to its health-promoting and techno functional properties. In the present work, the effect of the addition of different concentrations of inulin (0.25, 0.5, 1, 2.5, 5, 7.5 and 10 % wt.) on the properties of food foams stabilized by 0.25 % wt. β-lactoglobulin has been studied. In this sense, the influence of inulin concentration on nanoscopic properties of β-lactoglobulin-inulin aqueous solutions has been evaluated, looking for a correlation between those properties and the macroscopic properties of the foams formed (e.g. foaming capacity and stability). From these results, it may be concluded that interfacial rheological properties of the adsorbed film control the macroscopic properties of the aerated system at lower inulin concentrations (<2.5 % wt.). However, as the properties of the continuous phase, such as viscosity, gain control over the system behaviour at higher concentrations (>2.5 % wt.), the influence of interfacial properties is hindered. Results obtained highlight the role of inulin in promoting the stabilization of the air/water interface through a protein-polysaccharide thermodynamic incompatibility as well as its thickening effect. |
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