MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY - HO CHI MINH CITY Faculty of Chemical Engineering and Food Technology RED PALM OLEIN EMULSION GELS: THE IMPACT OF ULTRASOUND TREATMENT ON THE PHYSICAL, RHEOLOGICAL, AND MORPHOLOGICAL PROPERTIES AND THEIR POTENTIAL AS MARGARINE REPLACEMENTS A Thesis submitted in partial fulfillment of the requirements for admission to the degree of Bachelor of Engineering in Food Technology By Student: Luong Thi Thu Ha Supervisors: Prof. Tan Chin Ping Dr. Tan Tai Boon Assoc. Kha Chan Tuyen Wy Ho Chi Minh City, 2024 i MINISTRY OF EDUCATION AND TRAINING NONG LAM UNIVERSITY - HO CHI MINH CITY Faculty of Chemical Engineering and Food Technology RED PALM OLEIN EMULSION GELS: THE IMPACT OF ULTRASOUND TREATMENT ON THE PHYSICAL, RHEOLOGICAL, AND MORPHOLOGICAL PROPERTIES AND THEIR POTENTIAL AS MARGARINE REPLACEMENTS A Thesis submitted in partial fulfillment of the requirements for admission to the degree of Bachelor of Engineering in Food Technology By Student: Luong Thi Thu Ha Supervisors: Prof.
Tan Chin Ping Dr. Tan Tai Boon Assoc. Kha Chan Tuyen Ho Chi Minh City, 2024 ACKNOWLEDGEMENT First, I would like to express my sincere gratitude to Prof. Tan Chin Ping, Dr.
Tan Tai Boon, my supervisors at UPM, and Assoc. Kha Chan Tuyen, my supervisor at Nong Lam University, for their unwavering support, guidance, and valuable insights throughout my research journey. No matter where and when, you were always there whenever I needed guidance or had a question about the research or writing. I would also like to express my appreciation to the Faculty of Food Science and Technology, Nong Lam University and Universiti Putra Malaysia, for giving me the chance to gain valuable practical experience during my time at UPM.
In addition, I would like to express my gratitude to the faculty members, researchers, and fellow students in Fats and Oil Laboratory at UPM. Their support and guidance, particularly from Dr. Khor Yih Phing, Liann, Ming Yang, Somayeh Gholivand, Thong Shuen, Khai Yi, Atikah, Watah, Syazwana who have generously shared their expertise and helped in dealing with the instruments and equipment. Your assistance was instrumental in completing my thesis.
Finally, I would like to express my sincere gratitude to my family and friends for their constant support, patience, and unwavering belief in my capabilities. I am incredibly thankful for the support and presence of those who have encouraged me throughout this academic journey. Their unwavering support has been the fuel that has kept me going. Sincerely, Luong Thi Thu Ha il ABSTRACT In this research, the effect of ultrasound treatment on red palm olein emulsion gels was studied.
Whey protein isolate (WPI) and starches (potato and corn) were utilized as emulsifier and gelling agent, respectively. The properties of emulsion gels formed using three different starch concentrations (10%, 15%, and 20%) were examined. These include gel appearance, water-holding capacity (WHC), water activity, and texture.05) improved gel stability, with higher starch concentrations resulting in denser networks and enhanced water retention. The two best-performing samples (15%25PS:75CS and 20%25PS:75CS) that closely resembled commercial margarine (as control sample), were selected for further storage testing.
These samples were subjected to the aforementioned analyses along with scanning electron microscope (SEM) analysis on the first day, with results compared to that of control sample. Subsequently, the samples were stored at both 4°C and 25°C for 30 days, and all tests were repeated to observe changes over time. After the storage period, the 20%25PS:75CS sample was found to closely resemble commercial margarine, especially in terms of its morphology. This comprehensive study highlighted the potential of red palm olein emulsion gel as a substitute for commercial margarine, shedding light on its suitability and understanding the factors influencing its textural properties.
Keyword: Oil-in-water (O/W); Plant-based alternatives; Ultrasonication; Potato starch; Corn starch ill TABLE OF CONTENT ACKNOWLEDGEMENT. - S-L SH re il ABSTRACT qiytosrvesernoontTHGHDEIHGHCEHUIEESDDDUHEEEMPHEHOHENEEBISIGHEDG.VESSESAOSEiSEPiriqpEoteSiflianpvf@l iti LIST OF TABLES vsenccansmeenmnemenmens setae Eee vi LIST OF FIGURES 111. vil LIST OF ABBREVIATIONS .ccccccecceceecceseeseeesecseceeeseceeceeceeeeeeeceeceeceeeeeeeens VI LIST OF SY MHO Dan rinetiioiiiidiotidisgttl0agiabiitdgsotuEt0fiusolbiflgsisoi400nassia ix CHAPTER 1.- Ác SH HH key 1 1.1 LO CUC HOD er en veccsoussressanncesuarsves mn eenvennareese ma mmenennnareeceuremnmumeannenaeerseuemneeere | L2 Ue ee ee ee rer 3 L3 OD] CCV ES cscestesccsnen ceaneuneeresnesenammmennnne eure anacnenmenvennesenmnmecmarweness 3 CHAPTER 2.ccccccsccscsscssscsssssssscsssssessssssnesssenseneenes 4 2:1 GÌ Dầ Nha Weereeererte rece trercee tere emer retterretrereet creer reece erecta es 4 5.2 Red palin olein extraction Methods si 0á 1à Là 18166414864485144c3 5 23 Emulsion ĐỀ sssccsessassssssnnseneeenamm canoaremnnamrecamcenncn men wuaneees 6 2.4 Pm SUN Ci xongtácg B4 mei state eer cece ae mem RS 8 2.5 Whey protein 18Glate (WRI) seo tan nhá là nà cnauamanssaceosenaneansaansanueconcmnnainy 10 2.6 Plant Polysaccharide in Emulsion Gel .1 POIIIO GHIEEH so;scnggt:0sggadbioilniS0ig86s0Eols8qubabdtielxsgiigltaolSbsiopdaldlxsogsbi 11 2.2000 20002029936 12 27) High-shear homogenization Process.:ccescesceeseeseeeeeeeeeeeeeseetsenseens 12 DAD High pressure homog€n1ZfIOTI.8 Ifasoungdl Treaiiichil:s:ozsssssessssssssz1esuieiscdgtg00nggpat cuaxgpDsdSgG347108803ip9350-2gE- engines 16 2:9 Scanning Electron Microscopy (SEM|). cách He 17 CHAPTER 3.
MATERIALS AND METHODS. cncuguenennemm aapciiarenninieieiiean enn ream 32002 19 3.2 Red palm olein emulsion gel preparat1OI.1 Preparation of whey protein-isolate stabilized emulsions.2 Preparation of starch-based emulsion gels .- --- 5 -s++s++s+2 19 iv Shee Storage stability of red palm olein emulsion gel .4 lÀYTR YB]Sisatssgtttgg sioillhiotgRGEilöIGESGA-ENGIEGBSESSIAGRRRNEMGSSETRN-SEEIBSHDRSRSGSIBlSBSEBSQEstsig? 20 3. 20 BMAD: "Water activity (gg]heeesaveseinnieienadanliaiaasesdirildXurseblassviVodssieoes40800605 3A6 21 3.3 Water holding capacity (WHC).5 Scanning electron microscopy (SEM).6 Statistical engl ysis ssuundatatdaelvetboidtbiioileldliboeliibAldi@odAdssoaaaan 22 CHAPTER 4. RESULTS AND DISCUSSIONS.1 The Impact of Ultrasonication on the Physical and Rheological Properties of Red Palm Olein Emulsion Gels.
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46 JAAP PEN DIG ES vcccssessaxsscacssaressacameenencenrecennnur naan láQ 2065343835-288 81kĐEUESQDSRS3484000S4828831088 51 LIST OF TABLES Table 2.1 Phytonutrients composition in red palm olein and refined palm oil.2 Summary of protein used as emulsifiers components and their functionalities from various sources (Xu et al.1 ay of various samples at different starch concentrations and ratios after Ultrasound reatinefiẨL.2 WHC of various samples at difference starch concentration after 1011 122810149 TEALTIETT S2.3 Firmness test comparison of different starch concentration emulsion gels after ultrasound treatment vs commercial margarine .- -- --¿ 5+ ++ss+ss++ss+sss+ 32 Table 4.4 Spreadability test comparison of different starch concentration emulsion gels after ultrasound treatment vs commercial marØarine.-- -------«++-«+++s+2 33 vi LIST OF FIGURES Figure 2.1 The African oil palm (Elaeis guineensis) (Liderama, 2022).2: Schematic representation of oil/hydrogel emulsion gels (Abdullah, Liu, JAVEd 8 XIHG, 2022) wccsavcconncnsenwecermnvensesexsnamemanivaceasrsamummeneavswenveaeweseaseestenenawasness 8 Figure 2.3: High-shear homogenizer (high- speed mixer) (McClements, 2015).4: A schematic diagram of high pressure homogenization system (SArCAO CI St Gl.5 Visual representation of cavitation caused by ultrasonication (Soria & Villammiel, 2010). ccc ccccccssccssccsssceseceeeceseecssecesecesssesseeesseceseeeeseesseeeseeeeseeeeseeseeenseengs 17 Figure 2.6 Block diagram of scanning electron microscope (Encyclopedia Britannica, INC) 0777. 18 Figure 3 The preparation process of starch-based emulsion øeÌs.1 Visual images of various samples at difference starch concentrations. (A) commercial margarine, (B) samples at 10% starch concentration, (C) samples at 15% starch concentration, (D) samples at 20% starch concentration.2 Samples 15%25PS:75CS at 4°C, gel flowed after tube inversion on the POUMAY GE.SOEN ĐEN, souacooaoiskikrdsdiiiebisbhiiulsresrSdanlidoosiptuszbgdiaiatbliEiisbi0B.00ai-l2dopagstessiasgsuil 35 Figure 4.3 ay comparison of collected emulsion gels during storage time.4 WHC (%) comparison of selected emulsion gels during storage time .5a Firmness test comparison of selected emulsion gels during storage time Figure 4.6 SEM images of selected samples without ultrasonicate and ultrasonicate treatment at 1° day and 30" day vs commercial margarine.
A) commercial margarine, B) 15%25PS:75CS sample at 4°C, C) 20%25PS:75CS sample at 4°C, D) 15%25PS:75CS sample at 25°C, E) 20%25PS:75CS sample at 25°C. 43 Vil LIST OF ABBREVIATIONS RPO Red Palm Oil WPI Whey protein isolate PS Potato Starch CS Corn Starch ANOVA Analysis of Variance FAO Food and Agriculture Organization USDA United States Department of Agriculture HPH High Pressure Homogenization Vill LIST OF SYMBOLS Symbol Definition °C Degree Celsius min Minute % Percentage wt Weight kV Kilovolts ppm Parts Per Million 1X CHAPTER 1.1 Introduction Red palm olein (RPO), extracted from the fruit of the oil palm (Elaeis guineensis), is a refined vegetable oil renowned for its elevated carotene content, notably B-carotene. RPO is less refined than bleached palm oil, which must go through several processes, including refinery process that may result in the degradation and loss of some phytonutrient compounds. RPO, on the other hand, is processed via direct extraction (unrefined palm oil) (Purnama, Setyaningsih, Hambali, & Taniwiryono, 2020).
Due to its less refined nature, RPO retains minor compounds such as carotene, tocopherol, and tocotrienol. These substances are well-known for their health-promoting properties; carotene functions as a pro-vitamin A, while tocopherol and tocotrienol function as vitamin E (Purnama et al. The incorporation of RPO into an emulsion gel matrix offers an opportunity to harness its nutritional advantages while achieving desirable textural properties. Emulsion gels are defined as colloidal structures since they contain both an emulsion and a gel (Dickinson, 2012).
These complex systems consist of dispersed oil droplets within a continuous aqueous phase, stabilized by emulsifiers inside a gelatinous structure. The synergy between polysaccharides and proteins in emulsion gels offers distinct advantages, as their interactions contribute to enhanced functionality and stability. In particular, interactions between the polysaccharide and the protein in a mixed gel may function better than gels that employ only one of the two components (Yiu et al. One viable option for stabilizing emulsion-filled gels is starch.
Starch is one of the key gelling substances used in food processing. It has also been discovered that starch can stabilize emulsions as particles (Villamonte, Jury, & de Lamballerie, 2016). Based on the filled extrusion concept proposed by Yang and Park (1998), starch granules undergo a process of water absorption, swelling, and subsequently integration into the network, ultimately forming a robust and cohesive gel. Compared to other starches, potato and corn starch exhibit superior performance as gelling agents owing to their distinctive 1 viscosity properties, remarkable water-binding capacity, and ability to swell into large granules (Noda et al.
In addition, potatoes rank as the third most significant food crop worldwide in terms of consumption, and FAO has issued a strong endorsement of potatoes as a food security crop, given the world's expanding population and associated challenges with food supply (Devaux, Kromann, & Ortiz, 2014). These characteristics render corn and potato starches suitable for utilization as structuring agents in emulsion gel formulation. The treatment with ultrasound is a non-thermal processing technique that uses sound waves with frequencies above 20 kHz to induce physical and chemical changes in food materials. Studies have reported that ultrasound treatment can significantly impact on emulsion gels, affecting their physicochemical properties (Majid, Nayik, & Nanda, 2015), thereby influencing the characteristics of the resulting emulsion gel.
This technique is also effective in producing a significant mechanochemical effect on starch granules, which can impart desirable characteristics to the structure and functional properties of starch molecules (Taha et al. In recent years, as customers place greater emphasis on healthy lifestyles, there is a growing demand for spreads that offer nutritional benefits and align with wellness goals (Bonafide Research, 2023). In certain regions and cultures, spreads play an integral role in daily cuisine. Concerns about the health aspects of spread products, such as margarine, have also surfaced.
Margarine is supposed to contain less saturated fat than butter, with a maximum of 20% saturated fat. However, reducing fat concentration drastically alters its structure, making it difficult to maintain oil-continuous properties, especially at low fat levels (< 30%) (Clegg, Moore, & Jones, 1996). Therefore, the common inclusion of trans fat in margarine formulations prompts questions regarding its health implications. In an effort to advance the field of food science, this study presented a comprehensive investigation into the formulation and characterization of emulsion gels derived RPO.