Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification

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dc.citation.issue20
dc.citation.volume12
dc.contributor.authorBravo-Núñez Á
dc.contributor.authorGolding M
dc.contributor.authorGómez M
dc.contributor.authorMatia-Merino L
dc.contributor.editorDai H
dc.coverage.spatialSwitzerland
dc.date.accessioned2024-06-16T21:55:01Z
dc.date.available2024-06-16T21:55:01Z
dc.date.issued2023-10-10
dc.description.abstractDespite the broad research available in the literature dealing with garlic health benefits, little information is found regarding the functional properties of garlic components. The aim of this study was to evaluate the emulsification properties of garlic water-soluble compounds (GWSC), encompassing proteins, saponins, and carbohydrates, after heat treatment (10 min at 95 °C) or pH adjustments (2.5, 3.5, and 7.8). After the various treatments, the extracts were used as such or filtrated (0.45 µm), and 10% soybean oil-in-water emulsions were prepared using low (0.48%) or high (6.55% wt/wt) extract concentrations. Results showed that whereas at low GWSC concentrations, both heating and acidifying resulted in the formation of bigger oil droplet sizes (i.e., from d32 = 0.36 µm using unmodified extract to d32 = 7-22 µm at pH 2.5 with or without extract filtration), the effects were opposite at the highest GWSC concentration. In the latter, heat treatment clearly reduced the droplet size as observed from the micrographs as well as the degree of creaming, though the occurrence of depletion and/or bridging flocculation was still strong. The acidification of the extract at this high GWSC concentration significantly reduced the droplet size, as observed from the micrographs; however, a strong flocculation was observed. Removal of protein aggregates, and possibly also saponin micelles, from the extract resulted in an obvious increase in emulsion droplet size. This research brings valuable insights on this study and utilisation of novel natural food emulsifiers from plant sources.
dc.description.confidentialfalse
dc.edition.editionOctober-2 2023
dc.format.pagination3721-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37893614
dc.identifier.citationBravo-Núñez Á, Golding M, Gómez M, Matia-Merino L. (2023). Emulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification.. Foods. 12. 20. (pp. 3721-).
dc.identifier.doi10.3390/foods12203721
dc.identifier.eissn2304-8158
dc.identifier.elements-typejournal-article
dc.identifier.issn2304-8158
dc.identifier.number3721
dc.identifier.piifoods12203721
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69843
dc.languageeng
dc.publisherMDPI, Basel, Switzerland
dc.publisher.urihttps://www.mdpi.com/2304-8158/12/20/3721
dc.relation.isPartOfFoods
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectemulsions
dc.subjectgarlic extract
dc.subjectheat-treatment
dc.subjectpH
dc.subjectsaponins
dc.subjectsurface activity
dc.titleEmulsification Properties of Garlic Aqueous Extract: Effect of Heat Treatment and pH Modification
dc.typeJournal article
pubs.elements-id484075
pubs.organisational-groupOther
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