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Surface activity of Lupinus angustifolius (blue lupine) seed extracts.
- Source :
-
Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139592. Date of Electronic Publication: 2024 May 10. - Publication Year :
- 2024
-
Abstract
- Surface tension (γ <subscript>eq</subscript> ) of the seed extracts of four lupine cultivars showed values in the range 44.9-46.4 mN/m. The surface compression elasticity (E') of the adsorbed layers and foaming capacity (FC) also showed similar values (E' ∼ 30 mN/m, FC ∼ 100%). The effect of defatting prior to extraction at pH 8.5 depends on the solvent employed - hexane and dichloromethane improved the subsequent protein extraction yield, while ethanol reduced it. The effect of defatting on surface tension could be positive (for hexane and ethanol) or negative (for dichloromethane). Generally, defatting improved the surface compression rheological and foaming parameters. On the other hand, fractionation of the extracts obtained at pH 8.5 from hexane-defatted seeds did not improve significantly the surface activity parameters. Some improvement with respect to the unfractionated extracts was observed only for the extracts of undefatted seeds. γ <subscript>eq</subscript> , E', E" and FC isotherms confirm the surfactant-like behavior of the lupine seed extracts.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
- Subjects :
- Surface Tension
Lupinus chemistry
Seeds chemistry
Plant Extracts chemistry
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 452
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38744136
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139592