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Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability

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Abstract

This study investigated the technological properties of barley hydrocolloids to produce a kinetically stable plant-based non-dairy alternative milk. The impact of mechanical extraction assisted by electrolysis treatments (0, 5, and 15 V) on the barley protein content was examined. The protein-rich barley aqueous extract was used to emulsify canola oil enriched with vitamin D at different pH conditions (5, 5.6, 6, and 7) and temperatures (30 and 60 °C). The homogenization treatment performed at 60 °C allowed higher protein solubilization and better kinetic stabilization than the one obtained at 30 °C. This temperature probably promoted water retention in barley’s hydrocolloids and protein agglomeration, producing samples with larger Sauter mean diameters of ~ 14 µm and higher apparent viscosities from 13 to 16 mPa s. The rise in pH from 5 to 7 increased the electrostatic charges of the samples. In contrast, the pH decrease allowed a higher reduction in the interfacial tension between barley aqueous extract and canola oil up to 3.2 mN/m at pH 5. Despite these electrostatic and steric forces provided by the barley hydrocolloids, the beverage only showed better kinetic stability after the homogenization treatment at 60 °C. Therefore, the barley hydrocolloids acted as structuring agents in the production of barley-based non-dairy alternative milk, contributing to its kinetic stability by high internal phase Pickering emulsions.

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Funding

We acknowledge the Natural Sciences and Engineering Research Council of Canada (NSERC, #04371–2019, Discovery Grant of Dr. Saldaña) for providing funds to conduct this research; Monique Martins Strieder thanks the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, grant number 141110/2018–0) for her doctorate assistantship; and Maria Angela A. Meireles thanks CNPq (grant number 309825/2020–2) for her productivity grant.

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Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada

    Monique Martins Strieder, Srujana Mekala & Marleny D. A. Saldaña

  2. School of Food Engineering, University of Campinas, CEP, Campinas-SP, São Paulo, 13083-862, Brazil

    Monique Martins Strieder, Eric Keven Silva & Maria Angela A. Meireles

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  1. Monique Martins Strieder
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Contributions

Monique Martins Strieder: Conceptualization, investigation, formal analysis, writing — original draft. Eric Keven Silva: Conceptualization, visualization, supervision, writing — review and editing. Srujana Mekala: Investigation, methodology. Maria Angela A. Meireles: Supervision, resources. Marleny D.A. Saldaña: Conceptualization, supervision, resources, funding acquisition, project administration, writing — review and editing.

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Correspondence to Marleny D. A. Saldaña.

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Strieder, M.M., Silva, E.K., Mekala, S. et al. Barley-Based Non-dairy Alternative Milk: Stabilization Mechanism, Protein Solubility, Physicochemical Properties, and Kinetic Stability. Food Bioprocess Technol 16, 2231–2246 (2023). https://doi.org/10.1007/s11947-023-03037-w

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