The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100...

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Autores principales:	Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fat substitutes emulsion stability optimization oxidative stability Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/25d5d9e352b54ca2ba7ec511974848ed
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spelling	oai:doaj.org-article:25d5d9e352b54ca2ba7ec511974848ed2021-11-25T17:35:21ZThe Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability10.3390/foods101127592304-8158https://doaj.org/article/25d5d9e352b54ca2ba7ec511974848ed2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2759https://doaj.org/toc/2304-8158The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·s<sup>n</sup> and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R<sup>2</sup> > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, E<sub>a</sub>, ΔS<sup>++</sup>, and ΔG<sup>++</sup> showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.Zeynep Hazal Tekin-CakmakIlker AtikSalih KarasuMDPI AGarticlefat substitutesemulsion stabilityoptimizationoxidative stabilityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2759, p 2759 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fat substitutes emulsion stability optimization oxidative stability Chemical technology TP1-1185
spellingShingle	fat substitutes emulsion stability optimization oxidative stability Chemical technology TP1-1185 Zeynep Hazal Tekin-Cakmak Ilker Atik Salih Karasu The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
description	The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·s<sup>n</sup> and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R<sup>2</sup> > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, E<sub>a</sub>, ΔS<sup>++</sup>, and ΔG<sup>++</sup> showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.
format	article
author	Zeynep Hazal Tekin-Cakmak Ilker Atik Salih Karasu
author_facet	Zeynep Hazal Tekin-Cakmak Ilker Atik Salih Karasu
author_sort	Zeynep Hazal Tekin-Cakmak
title	The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
title_short	The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
title_full	The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
title_fullStr	The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
title_full_unstemmed	The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability
title_sort	potential use of cold-pressed pumpkin seed oil by-products in a low-fat salad dressing: the effect on rheological, microstructural, recoverable properties, and emulsion and oxidative stability
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/25d5d9e352b54ca2ba7ec511974848ed
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The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

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