Lentil protein concentrate + pectin gels dried with SC-CO2: Influence of protein-polysaccharide interactions on the characteristics of aerogels

This study investigated the interactions of lentil protein concentrate (LPC) and pectin hydrogels and their influence on the physico-chemical characteristics of aerogels. First, emulsion gels were formed using high-intensity ultrasound (HIUS) and the impact of HIUS nominal power, and concentrations of LPC and pectin on the gelation were evaluated. Then, the emulsion gels were dried using supercritical CO 2 (SC-CO 2 ) and the density, surface area, crystallinity index, microstructure and oil and water absorption capacities of the aerogels formed were evaluated. Overall, there was no significant effect of HIUS power on the viscoelastic behavior of the emulsion gels. The emulsion gels exhibited shear-thinning behavior and had thermo-reversible property. The FT-IR spectra of the aerogels showed predominant β-sheets, responsible for the non-covalent bond formation. The aerogels had semi-crystalline structure, densities of 0.0009–0.003 g/mm 3 and surface area of 2.4–7.6 m 2 /g. The LPC-pectin interactions can be explored to form tailor-made aerogels for bioactive delivery. • Lentil protein concentrate (LPC) and pectin hydrogels were dried by supercritical CO 2 (SC-CO 2 ). • The gelation mechanism of LPC and pectin was investigated using high-intensity ultrasound (HIUS) treatments. • HIUS and SC-CO 2 contributed to the formation of homogeneous aerogel structures. • Semi-crystalline aerogels with densities of 0.0009–0.003 g/mm 3 were obtained. • LPC-pectin interactions can be used to tailor aerogels for a variety of applications.