Study of model emulsion (O/W) stabilized by vegetable proteins and possible applications in vegetable beverages

• Ano de defesa: 2023
• Autor(a) principal: Lima, Raquel Reis
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa; Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Proteínas de ervilha; Emulsões; Ciência e Tecnologia de Alimentos
• Link de acesso: https://locus.ufv.br//handle/123456789/31862; https://doi.org/10.47328/ufvbbt.2023.243

Study of model emulsion (O/W) stabilized by vegetable proteins and possible applications in vegetable beverages. Advisor: Antônio Fernandes de Carvalho. Co-advisors: Rodrigo Stephani and Ítalo Tuler Perrone. Interest in switching diets to plant-based products instead of animal-based foods is high among people who seek quality of life, maintain healthy habits and are committed to sustainable diets and reducing pollution, land use and water consumption. The growing demand for plant-based products is changing the way global industry produces food. Modern consumers are increasingly interested in the ingredients that manufacturers use in their food. Food manufacturers are therefore trying to remove ingredients that consumers find problematic or are unfamiliar with from the ingredient list and replace them with simple and familiar ingredients. Plant-based beverages are one of the products that have entered the market to meet consumer demand for plant-based alternatives in their daily diet. From a physicochemical point of view, plant-based beverages are defined as water-in-oil emulsions, consisting essentially of water, oil and vegetable protein. In order to formulate vegetable beverages and understand their behaviour, it is necessary to know separately the behaviour of oils and proteins used in beverage formulations beforehand. The aim of this work is to investigate models of oil-in-water emulsions, focusing on emulsions stabilised by different vegetable protein sources and emulsions prepared with oils whose composition is predominantly medium-chain triacylglycerol. Keywords: Modification of plant-based protein. Food emulsion. Pea protein. Lentil protein. Fava bean protein. Coconut oil.