Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation

Abstract

SummaryThis study evaluated the formation and dispersion effects with 4% w/w total biopolymer [sunflower meal protein (SMP) and pectin (P)] at SMP:P ratio 1:0, 25:1, 15:1, 5:1, pH 3.7, prepared at room temperature (RT) or heat treated (HT) at 98 °C on emulsion stabilisation. At RT, increasing P concentration increased apparent viscosity and gel‐like behaviour of biopolymer dispersions and emulsions. At SMP:P‐RT ratio 5:1, the dispersion structure showed protein attached to pectin and individual pectin dispersed in the continuous phase. Under this condition, the emulsion presented stability regarding creaming, flocculation and/or coalescence. Whereas when HT, all samples showed low apparent viscosity, but at SMP:P ratio 25:1 and 15:1 emulsions exhibit gel‐like behaviour. However, SMP:P ratio 5:1 dispersion presented spheroid particles and emulsion behaved as liquid‐like material with lower creaming, flocculation and/or coalescence. Therefore, depending on the process parameters, sunflower meal may be used as an ingredient to obtain different food emulsion structure.