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Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil

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Abstract

This work aims to study the effect of incorporation of garlic essential oil (GEO) with loading of 10% (GEO-10) and 20% (GEO-20) on the strength and stability of polyelectrolyte complex coacervate obtained by electrostatic interactions between chitosan (CH) and whey protein isolate (WPI) with positive and negative charges, respectively. Rheological studies were applied to investigate the viscosity and viscoelastic properties of complex coacervates. The viscoelastic properties were investigated by dynamic oscillatory tests and static tests (creep and recovery). The coacervates exhibited the shear-thinning behavior of non-Newtonian fluid, and the frequency sweep test revealed magnitude of elastic modulus (G′) higher than loss modulus (G″) at high frequency due to the formation of compact network structure with elastic dominant property (solid-like behavior). Arrhenius model was able to estimate the relationship between viscosity and temperature, and the high temperature caused molecular expansion and increase in intermolecular distances, leading to decrease on the viscosity. The energy of activation (Ea) was 25.24 and 20.74 kJ mol−1 for WPI/GEO-10/CH and WPI/GEO-20/CH, respectively. The highest Ea value for WPI/GEO-10/CH indicated the formation of more strength and structured network matrices for GEO protection. Creep and recovery data were well fitted by Burger model and exponential decay function, respectively, and obtaining R2 higher than 0.98. The percentage recovery (%R) was 16.67% and 9.52% for WPI/GEO-10/CH and WPI/GEO-20/CH, respectively, indicating that WPI/GEO-10/CH had greater capacity for structural recovery and the most suitable to be applied in food product that industrially requires large stress, high temperature and long-time processes.

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Acknowledgements

The authors acknowledge the financial support provided from FAPERGS and CNPq. We thank the Primex (Siglufjordur, Iceland) and Arla Foods Ingredients for donating chitosan and whey proteins isolates, respectively. Loleny Tavares also thanks CAPES/CNPq-Programa Estudantes-Convênio de Pós-Graduação (PEC-PG) for scholarship funding.

Funding

Funding was provided by Conselho Nacional de Desenvolvimento Científico e Tecnológico (Grant No. 306489/2018-0), Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul (Grant No. 17/2551-0000915-0), Coordenação de Aperfeiçoamento de Pessoal de Nível Superior.

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  1. Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, Porto Alegre, Rio Grande do Sul, CEP 91501-970, Brazil

    Loleny Tavares & Caciano Pelayo Zapata Noreña

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  1. Loleny Tavares
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  2. Caciano Pelayo Zapata Noreña
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Correspondence to Caciano Pelayo Zapata Noreña.

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Tavares, L., Noreña, C.P.Z. Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil. Food Measure 16, 295–306 (2022). https://doi.org/10.1007/s11694-021-01162-8

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