Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions

© 2021 Elsevier LtdChia seed is a good source of protein, carbohydrate, fat, dietary fiber, antioxidants and contain poly unsaturated fatty acids (PUFA) higher than any other seed-based food sources. In this study, the extracted oil from chia seed by conventional and high pressure processing (HPP) extraction was used to prepare nanoemulsions. The spontaneous emulsification was approached at six concentrations (0.5, 1, 1.25, 1.5, 2.5 and 3% (w/w)) and four different surfactants to oil ratio (1,2,3 and 4 (w/w) SOR). Some characteristics such as mean droplet size, antioxidant activity, total phenolic content, peroxide value, instantaneous and long-term stability, oil-water interaction and secondary oxidation products were assessed. According to the results, formulated nano emulsions had higher phenolic content and antioxidant activity than the corresponding oil samples. The highest antioxidant activity, phenolic content and oxidative stability were associated with emulsion samples prepared with 2.5% (w/w) chia oil.


Effects of legume flours on batter rheology and cake physical quality
Aydoğdu, Ayça; ÖZKAHRAMAN, Canan; Şümnü, Servet Gülüm; Şahin, Serpil (2016-08-25)
Legumes are good sources of proteins, carbohydrates, dietary fibers and minerals. Therefore, legume flours can be a good choice to obtain functional foods. The aim of this study is to examine the effect of legume flours (lentil, chickpea and pea) on rheological properties of cake batter and quality of legume cakes. Wheat flour was replaced partially (20 and 30%) by lentil, chickpea and pea flour to develop legume cake formulations. As quality parameters, weight loss, specific volume, hardness and color were...
BERK, EDA; Şümnü, Servet Gülüm; Şahin, Serpil (2017-01-01)
Carob bean flour which contains significant amount of dietary fiber, amino acid and minerals can be an alternative flour to enrich nutritional value of gluten free cakes. The objective of this study was to determine the effects of partial replacement of rice flour by carob bean flour at different concentrations (10%, 20%, 30%) and addition of different types of gums (xanthan gum, and guar gum), on specific gravity and rheological properties of gluten free cake batters. In addition, quality of cakes (weight ...
Effect of high hydrostatic pressure on the functional properties of soy protein isolate
Zengin, Kübra; Alpas, Hami; Department of Food Engineering (2022-2-11)
Soy protein is a low-cost additive with high biological value, unique functional properties, and beneficial effects on health, and it is widely used in the food industry as an important ingredient. When the health and functional properties of soy protein are considered altogether, there are several benefits for consuming and using it in foods. High hydrostatic pressure (HHP) is a non-thermal novel processing technology that has been generally used to destroys vegetative cells, microorganisms and enzymes. Ad...
Formulation and characterization of chia seed oil nanoemulsions
Kaya, Eda Ceren; Alpas, Hami; Department of Food Engineering (2019)
Chia seed is a good source of not only protein, dietary fiber and antioxidants but also polyunsaturated fatty acids, which are in higher amounts compared to other seedbased food sources. Nanoemulsions are colloidal dispersions that contain small particles, typically around 20-200 nm in diameter, that may not be distinctively visible since they do not scatter light strongly. Moreover, they have strong stability and can protect the embedded oil from oxidation. Thus, utilization of nanoemulsions from chia seed...
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes
Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2018-01-01)
The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batte...
Citation Formats
E. C. Kaya, H. M. Öztop, and H. Alpas, “Effect of high-pressure processing (HPP) on production and characterization of chia seed oil nanoemulsions,” LWT, pp. 0–0, 2021, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/89278.