Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions

Lopez-Sanchez, Patricia, Svelander, Cecilia, Bialek, Lucy, Schumm, Stephan and Langton, Maud (2011) Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions. Journal of Food Science, 76 1: E130-E140. doi:10.1111/j.1750-3841.2010.01894.x


Author Lopez-Sanchez, Patricia
Svelander, Cecilia
Bialek, Lucy
Schumm, Stephan
Langton, Maud
Title Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions
Journal name Journal of Food Science   Check publisher's open access policy
ISSN 0022-1147
1750-3841
Publication date 2011-01
Sub-type Article (original research)
DOI 10.1111/j.1750-3841.2010.01894.x
Open Access Status
Volume 76
Issue 1
Start page E130
End page E140
Total pages 11
Place of publication Hoboken, NJ, United States
Publisher Wiley-Blackwell
Language eng
Abstract High-pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to thermally treated and comminuted carrot and tomato material in the presence of 5% olive oil. Mixes of both vegetables in a 1:1 ratio were also included. Both the effect of homogenization pressure and the effect of multiple process cycles were studied. The different microstructures generated were linked to different rheological properties analyzed by oscillatory and steady state measurements. The results showed that while carrot tissue requires a high shear input to be disrupted into cells and cell fragments, tomato cells were broken across the cell walls already at moderate shear input, and the nature of the tomato particles changed to amorphous aggregates, probably composed of cell contents and cell wall polymers. All the plant stabilized emulsions generated were stable against creaming under centrifugation. While for tomato a low-pressure multiple cycle and a high-pressure single-cycle process led to comparable microstructures and rheological properties, carrot showed different rheological properties after these treatments linked to differences in particle morphology. Mixes of carrot and tomato showed similar rheological properties after homogenizing in a single or in a split-stream process.
Keyword High-pressure homogenization
Microstructure
Rheology
Vegetables
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ
Additional Notes Published January/February 2011.

Document type: Journal Article
Sub-type: Article (original research)
Collection: Centre for Nutrition and Food Sciences Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 30 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 36 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Fri, 15 Aug 2014, 13:10:30 EST by Patricia Lopez-sanchez on behalf of Centre for Nutrition and Food Sciences