ArticleFoods (Basel, Switzerland)2022
Storage Stability of Conventional and High Internal Phase Emulsions Stabilized Solely by Chickpea Aquafaba.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Encapsulation of lutein in nanoemulsions: Comparative evaluation of chickpea and soy protein isolates on physicochemical stability, antioxidant activity, and rheological properties.Food chemistry: X · 2025Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Impact of Processing Method on AQF Functionality in Bakery Items.Foods (Basel, Switzerland) · 2023Article
- Effect of Potato Starch Hydrogel:Glycerol Monostearate Oleogel Ratio on the Physico-Rheological Properties of Bigels.Gels (Basel, Switzerland) · 2022Article
- Characterization of Physicochemical Properties of Oil-in-Water Emulsions Stabilized byFoods (Basel, Switzerland) · 2022Article
- Chickpea Aquafaba-Based Emulsions as a Fat Replacer in Pound Cake: Impact on Cake Properties and Sensory Analysis.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
Aquafaba is a liquid residue of cooked pulses, which is generally discarded as waste. However, it is rich in proteins and, thus, can be used as a plant-based emulsifier to structure vegetable oil. This study investigates chickpea aquafaba (CA) as an agent to structure different oil phase volumes (Φ) of canola oil (CO). CO was structured in the form of conventional emulsions (EΦ65% and EΦ70%) and high internal phase emulsion (HIPE) (EΦ75%) by the one-pot homogenization method. Emulsions were evaluated for a period of 60 days at 25 °C in terms of average droplet size (11.0−15.9 µm), microscopy, rheological properties, and oil loss (<1.5%). All systems presented predominantly elastic behavior and high resistance to coalescence. EΦ75% was the most stable system throughout the 60 days of storage. This study developed an inexpensive and easy to prepare potential substitute for saturated and trans-fat in food products. Moreover, it showed a valuable utilization of an often-wasted by-product and its conversion into a food ingredient.
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Registered trials
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