Emulsion Activity and Stability of Sesame isolate protein (Sesamum indicum L.): Effect of Dynamic High Pressure and pH-shifting.

Due to the high consumer demand for plant-based products, food industries are increasingly replacing proteins of animal origin with proteins of plant origins, making their use as a food ingredient. The use of emerging technologies can improve this application of plant proteins as an ingredient for the food industry. Sesame proteins isolate (SPI), approximately 90% protein, was subjected to Dynamic High-Pressure processing (50, 100 and 150 MPa; 1 cycle; 25°C) at pH 7.0 and pH 11.0. The emulsion activity (EAI) and emulsion stability indexes (ESI) were evaluated after processing. At neutral processes -pH (7.0) EAI had significant improvement (p≤0.05) in all conditions, when compared the control (11.79 m²/g), with 100 MPa (20.81 m²/g) being the highest, followed by 50 MPa and 150 MPa (19.78 m²/g and 13.28 m²/g respectively); concerning to ESI there was a decrease (p≤0.05) compared to control sample (22.55 min) at all pressures levels at 100 MPa (16.28 min), 150 MPa (16.07 min) and 50 MPa (15.74 min). When evaluating SPI processed in alkaline conditions (pH 11.0), it was observed that both the EAI and ESI had the same behavior, with an improvement (p≤0.05) at 150 MPa (23.17 m²/g and 38.98 min), in relation to the control (22.23 m²/g and 25.30 min), but at pressures of 100 MPa (19.69 m²/g and 17.07 min) and 50 MPa (19.78 m²/g and 24.12 min), there was a decrease (p≤0.05) of these properties. Dynamic High Pressure with pH-shifting can be a strong ally for the development and applications of new ingredients for the food industry.