Foaming and emulsifying properties of aquafaba powders as affected by saponin and amino acid content

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Ateş E. G., Tonyali Karsli G., Özcan Ö. D., Ozvural E. B., Öztop H. M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.226, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 226
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.lwt.2025.117975
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Aquafaba, the viscous liquid by product from legume cooking, has gained significant attention due to its ability to replicate the functional properties of egg albumen. This is attributed to the presence of proteins and saponins, which provide aquafaba with superior foaming and emulsifying capacities. In this study, aquafaba was first prepared using different microwave-assisted cooking techniques, then spray dried, and the effects of these treatments on the functional properties of the resulting powders were investigated. Specifically, the effects of microwave and microwave-infrared treatments on the stability and performance (with an emphasis on foaming and emulsifying properties) of aquafaba were analyzed in comparison to conventional pressure cooking. In addition to protein and saponin content, amino acid composition was also measured to explore its potential role in functional behavior, particularly foaming. The results showed that although the concentrations of proteins and saponins were reduced relative to the conventional method, microwave applications exhibited enhanced foaming and emulsifying capabilities. Saponin content, quantified via LC-MS/MS, was found to predominantly influence emulsification, whereas both protein and saponin levels contributed to foaming behavior.