The improvement of rheological properties, emulsion and oxidative stability of low-fat salad dressing by cold pressed hot pepper seed oil by-product

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Avcı E., Özgölet M., Karasu S., Tekin Çakmak Z. H.

International Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 3 - 04 Haziran 2021, ss.302

  • Yayın Türü: Bildiri / Özet Bildiri
  • Basıldığı Şehir: İstanbul
  • Basıldığı Ülke: Türkiye
  • Sayfa Sayıları: ss.302
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the potential use of hot pepper seed oil by-product (HPOB) in a low-fat

salad dressing to improve rheological properties, emulsion, and oxidative stability. After the cold pressing

process of hot pepper seeds, a by-product rich in protein, carbohydrate, phenolic component, and carotene,

especially capsaicin, was obtained. This by-product has potential use in the low-fat emulsion as a natural

fat replacer and antioxidant agent. The rheological properties (steady shear, frequency sweep, and 3-ITT),

emulsion stability, and oxidative stability of low-fat salad dressing prepared by different concentrations of

HPOB were compared with low fat and full-fat control salad dressing samples. All emulsions showed the

shear-thinning characters. K value of the samples ranged from 4.10 to 7.79 and increased with increasing

HPOB concentration, indicating that shear thinning characters could be improved by using HPOB. The G

value was higher than G for all samples, indicating that all samples showed solid-like viscoelastic

character. G value was significantly increased as increasing HPOB concentration, and the low-fat samples

prepared with 5% HBOB showed similar behavior to full-fat samples. The 3-ITT test was modeled with the

second-order structural kinetic model, and the model parameters, namely, Go , Ge , and Ge /Go were

calculated. Ge /Go increased with increasing HPOB concentration, indicating that recoverable characters

improved by HPOB. Physical stability of emulsion was characterized by zeta potential, particle size,

thermal loop test, and light microscope images. Oxidative stability was tested by OXITEST and IP values

of samples enriched by HPOB compared to control samples. The oxidation rate was modeled by zero, first,

and second-order kinetic models, and the oxidation kinetics constant (k) value was estimated. This study

recommended that HPOB could be successfully used as natural fat replacers and antioxidant agents.