Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability

Autores
Zalazar, Aldana Lourdes; Campos, Carmen Adriana; García González, María Carmen; Alfaro Rodríguez, María Carmen
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Hemp protein is a plant-based macromolecule considered a promising option for replacing synthetic emulsifiers in food formulations. This study evaluated the emulsifying potential of hemp protein isolate in canola oil-in-water emulsions. In the first stage, emulsion formulation was optimized using a factorial experimental design by varying guar gum (0.5–1.2 %), canola oil (15–30 %), and hydrophilic-lipophilic balance values (HLB) (11–15) achieved by blending Tween 80 and Span 20. Emulsions were characterized by measuring mean droplet diameters (D32 and D43), the Turbiscan Stability Index, and flow behavior. According to the design results, the formulation containing the highest gum and oil contents combined with the lowest HLB value demonstrated the greatest physical stability and was selected to continue the investigation. In the second stage, synthetic surfactants were replaced with 3.0 % hemp protein isolate. The resulting emulsions exhibited shear-thinning behavior, a weak gel-like structure and viscoelastic properties suitable for salad dressing applications and remained physically stable for 14 days. The formation of a weak flocculated protein network contributed to emulsion stabilization by limiting droplet movement and inhibiting coalescence. These results demonstrate that hemp protein isolate is a viable alternative to synthetic surfactants in emulsified food systems, offering desirable physical and rheological properties.
Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: García González, María Carmen. Universidad de Sevilla; España
Fil: Alfaro Rodríguez, María Carmen. Universidad de Sevilla; España
Materia
Canola oil
Clean-label emulsifiers
Droplet size distribution
Physical stability
Rheology
Hemp protein isolate
Guar gum
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/289986
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/289986
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stabilityZalazar, Aldana LourdesCampos, Carmen AdrianaGarcía González, María CarmenAlfaro Rodríguez, María CarmenCanola oilClean-label emulsifiersDroplet size distributionPhysical stabilityRheologyHemp protein isolateGuar gumhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Hemp protein is a plant-based macromolecule considered a promising option for replacing synthetic emulsifiers in food formulations. This study evaluated the emulsifying potential of hemp protein isolate in canola oil-in-water emulsions. In the first stage, emulsion formulation was optimized using a factorial experimental design by varying guar gum (0.5–1.2 %), canola oil (15–30 %), and hydrophilic-lipophilic balance values (HLB) (11–15) achieved by blending Tween 80 and Span 20. Emulsions were characterized by measuring mean droplet diameters (D32 and D43), the Turbiscan Stability Index, and flow behavior. According to the design results, the formulation containing the highest gum and oil contents combined with the lowest HLB value demonstrated the greatest physical stability and was selected to continue the investigation. In the second stage, synthetic surfactants were replaced with 3.0 % hemp protein isolate. The resulting emulsions exhibited shear-thinning behavior, a weak gel-like structure and viscoelastic properties suitable for salad dressing applications and remained physically stable for 14 days. The formation of a weak flocculated protein network contributed to emulsion stabilization by limiting droplet movement and inhibiting coalescence. These results demonstrate that hemp protein isolate is a viable alternative to synthetic surfactants in emulsified food systems, offering desirable physical and rheological properties.Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; ArgentinaFil: García González, María Carmen. Universidad de Sevilla; EspañaFil: Alfaro Rodríguez, María Carmen. Universidad de Sevilla; EspañaElsevier Science2025-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/289986Zalazar, Aldana Lourdes; Campos, Carmen Adriana; García González, María Carmen; Alfaro Rodríguez, María Carmen; Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability; Elsevier Science; International Journal of Biological Macromolecules; 334; 12-2025; 1-130141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2025.148989info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:45:09Zoai:ri.conicet.gov.ar:11336/289986instacron: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:34982026-08-25 14:45:09.36CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
title Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
spellingShingle Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
Zalazar, Aldana Lourdes
Canola oil
Clean-label emulsifiers
Droplet size distribution
Physical stability
Rheology
Hemp protein isolate
Guar gum
title_short Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
title_full Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
title_fullStr Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
title_full_unstemmed Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
title_sort Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability
dc.creator.none.fl_str_mv Zalazar, Aldana Lourdes
Campos, Carmen Adriana
García González, María Carmen
Alfaro Rodríguez, María Carmen
author Zalazar, Aldana Lourdes
author_facet Zalazar, Aldana Lourdes
Campos, Carmen Adriana
García González, María Carmen
Alfaro Rodríguez, María Carmen
author_role author
author2 Campos, Carmen Adriana
García González, María Carmen
Alfaro Rodríguez, María Carmen
author2_role author
author
author
dc.subject.none.fl_str_mv Canola oil
Clean-label emulsifiers
Droplet size distribution
Physical stability
Rheology
Hemp protein isolate
Guar gum
topic Canola oil
Clean-label emulsifiers
Droplet size distribution
Physical stability
Rheology
Hemp protein isolate
Guar gum
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Hemp protein is a plant-based macromolecule considered a promising option for replacing synthetic emulsifiers in food formulations. This study evaluated the emulsifying potential of hemp protein isolate in canola oil-in-water emulsions. In the first stage, emulsion formulation was optimized using a factorial experimental design by varying guar gum (0.5–1.2 %), canola oil (15–30 %), and hydrophilic-lipophilic balance values (HLB) (11–15) achieved by blending Tween 80 and Span 20. Emulsions were characterized by measuring mean droplet diameters (D32 and D43), the Turbiscan Stability Index, and flow behavior. According to the design results, the formulation containing the highest gum and oil contents combined with the lowest HLB value demonstrated the greatest physical stability and was selected to continue the investigation. In the second stage, synthetic surfactants were replaced with 3.0 % hemp protein isolate. The resulting emulsions exhibited shear-thinning behavior, a weak gel-like structure and viscoelastic properties suitable for salad dressing applications and remained physically stable for 14 days. The formation of a weak flocculated protein network contributed to emulsion stabilization by limiting droplet movement and inhibiting coalescence. These results demonstrate that hemp protein isolate is a viable alternative to synthetic surfactants in emulsified food systems, offering desirable physical and rheological properties.
Fil: Zalazar, Aldana Lourdes. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Quimicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Quimicos.; Argentina
Fil: García González, María Carmen. Universidad de Sevilla; España
Fil: Alfaro Rodríguez, María Carmen. Universidad de Sevilla; España
description Hemp protein is a plant-based macromolecule considered a promising option for replacing synthetic emulsifiers in food formulations. This study evaluated the emulsifying potential of hemp protein isolate in canola oil-in-water emulsions. In the first stage, emulsion formulation was optimized using a factorial experimental design by varying guar gum (0.5–1.2 %), canola oil (15–30 %), and hydrophilic-lipophilic balance values (HLB) (11–15) achieved by blending Tween 80 and Span 20. Emulsions were characterized by measuring mean droplet diameters (D32 and D43), the Turbiscan Stability Index, and flow behavior. According to the design results, the formulation containing the highest gum and oil contents combined with the lowest HLB value demonstrated the greatest physical stability and was selected to continue the investigation. In the second stage, synthetic surfactants were replaced with 3.0 % hemp protein isolate. The resulting emulsions exhibited shear-thinning behavior, a weak gel-like structure and viscoelastic properties suitable for salad dressing applications and remained physically stable for 14 days. The formation of a weak flocculated protein network contributed to emulsion stabilization by limiting droplet movement and inhibiting coalescence. These results demonstrate that hemp protein isolate is a viable alternative to synthetic surfactants in emulsified food systems, offering desirable physical and rheological properties.
publishDate 2025
dc.date.none.fl_str_mv 2025-12
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/11336/289986
Zalazar, Aldana Lourdes; Campos, Carmen Adriana; García González, María Carmen; Alfaro Rodríguez, María Carmen; Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability; Elsevier Science; International Journal of Biological Macromolecules; 334; 12-2025; 1-13
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/289986
identifier_str_mv Zalazar, Aldana Lourdes; Campos, Carmen Adriana; García González, María Carmen; Alfaro Rodríguez, María Carmen; Substitution of synthetic emulsifiers by a hemp protein in canola oil-in-water emulsions resembling salad dressing: comparison of rheological properties and physical stability; Elsevier Science; International Journal of Biological Macromolecules; 334; 12-2025; 1-13
0141-8130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2025.148989
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/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
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
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
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score 13.265058

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