![]() ![]() Two processes were performed varying nominal power and processing time: HIUS–A (160 W and 937 s), and HIUS–B (720 W and 208 s). This study evaluated the influence of the high-intensity ultrasound (HIUS) technology on the quality parameters of a model dairy beverage (chocolate whey beverage), operating under the same energy density (5000 J/mL), but applied at different ways. But extracted chickpea milk had lower amount of stachyose in comparison to raw chickpeas, reducing the flatulence problem, mainly due to adaptation of high temperature pressure cooking process. ![]() The US process did not have any effect on reduction of stachyose content. Oxidative stability is observed for 130 W - 8 min sonicated emulsions with no change in conjugated dienes, indicating the absence of process generated free radicals. The reduced sedimentation values of sonicated chickpea extract in comparison to UT showed improvement in physical stability of plant-based milk. The improvement in protein solubility by 86% proved the emulsifying capability of chickpea proteins, which had partially denatured upon physical effects of acoustic cavitation producing stable and finer emulsion droplets. Upon optimization, 130 W - 8 min, 195 W - 6 min and 195 W - 8 min sono-emulsions showed creaming stability of 100% with particle sizes as 1.12, 0.97 and 0.78 µm and zetapotential values as - 40.4 mV, -37.52 and -36.91 mV, respectively. A comparative study was carried out using conventional high shear homogenizer (UT) at 10,000 RPM for 5 min. The sonicated emulsions were stored at 4 ± 2 ☌ till 14 days and characterized for physicochemical and functional properties. The pre-emulsion was formed with high shear homogenizer followed by main sonication process. This study reports the development of non-dairy functional beverage emulsion employing ultrasound (US) of 20 kHz at 130 W and 195 W at processing times of 2 to 8 min using chickpea milk extract and bioactive, flaxseed oil (4%). Thus, CPC can be converted into CPHs that had emulsifying activities by proteolytic hydrolysis at DH 8.25–10.17% using Alcalase. ![]() Sunflower O/W emulsions stabilized by CPH were less viscous, showed less shear thinning and were more resistant to flocculation than the olive O/W emulsions. Additionally, all the O/W emulsions exhibited a shear-thinning behavior. The CPHs with a DH of 8.25–10.17% contained proteins and peptides capable of forming stabilized emulsions, whereas less stable emulsions were obtained with CPHs with a DH of 11.04–14.22%. The results showed that the stability and rheological properties of the emulsions depended on the reaction conditions and the degree of hydrolysis (DH). The CPC, from by–products of virgin coconut oil processing, was hydrolyzed with Alcalase at various enzyme to protein substrate ratios and hydrolyzation times to yield CPHs with a degree of hydrolysis in the range of 8.25–14.22%. ![]() The effect of coconut protein hydrolysates (CPHs), obtained from limited proteolytic hydrolysis of coconut protein concentrate (CPC), on the stability and the rheological properties of oil-in-water (O/W) emulsions was investigated in systems containing 0.2 g protein and 10 mL of virgin olive oil or sunflower oil in 90 mL aqueous phosphate buffer at pH 6.9. In most cases, the degree of pseudoplastic behavior significantly increased with increasing pectin or CMC concentration. Apparent emulsion viscosity increased with increasing CMC or pectin content. The significant (p < 0.05) changes in viscosity also appeared to be pH dependent. The magnitude of negatively charged ζ-potential was mainly dependent on the changes in pH value. It was observed that the significant (p 25 mV) was observed, thus ensuring no indication of droplet flocculation. The influence of high methoxy pectin (1.5, 3 and 4.5% w/w) and carboxymethylcellulose or CMC (0.1, 0.3 and 0.5% w/w) as a replacer for Arabic gum and xanthan gum on the physicochemical properties of the orange beverage emulsion was assessed by determining the ζ-potential, conductivity, pH, apparent viscosity, fluid behavior and turbidity. ![]()
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