Emulsification by microchannels

• Grant number: 11/06083-0
• Support Opportunities: Regular Research Grants
• Start date: September 01, 2011
• End date: August 31, 2013
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Rosiane Lopes da Cunha
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Fernanda Yumi Ushikubo

Abstract

Emulsions are thermodynamically unstable systems. In order to enhance the kinetical stability, monodisperse emulsions with small particle size are desirable. However, the conventional emulsification processes, such as the high-pressure homogenizers, do not allow controlling the drops diameter precisely. Besides, high energy input is necessary to promote shearing, break-off and formation of the drops. The high consumption of energy results in higher costs and in degradation of heat-sensitive compounds at high pressure conditions. Furthermore, regarding the multiple emulsions, in which one emulsion is dispersed in another emulsion, the high shear stress may result in the emulsion destabilization caused by the internal drop rupture. The use of microchannels for emulsification has the advantage of forming less polydisperse drops at low energy input. However, this technology is new and has not been fully explored yet, mainly with complex components, such as food ingredients. Thus, this study aims to evaluate the emulsification by microchannels comparing to a conventional method, the high-pressure homogenization. The effect of operating conditions and the different geometric characteristics of microchannels in the emulsification will be evaluated, as well as the formation of food-grade simple and multiple emulsions by microchannels. (AU)

Scientific publications

(36)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CONSOLI, LARISSA; DIAS, RAMONITA A. O.; RABELO, RENATA S.; FURTADO, GUILHERME F.; SUSSULINI, ALESSANDRA; CUNHA, ROSIANE L.; HUBINGER, MIRIAM DUPAS. Sodium caseinate-corn starch hydrolysates conjugates obtained through the Maillard reaction as stabilizing agents in resveratrol-loaded emulsions. FOOD HYDROCOLLOIDS, v. 84, p. 458-472, NOV 2018. (09/54137-1, 15/11984-7, 11/06083-0)

KAWAZOE SATO, ANA CARLA; POLASTRO, MARIANA ZAGATTO; FURTADO, GUILHERME DE FIGUEIREDO; CUNHA, ROSIANE LOPES. Gelled Double-Layered Emulsions for Protection of Flaxseed Oil. FOOD BIOPHYSICS, v. 13, n. 3, p. 316-323, SEP 2018. (10/10206-7, 09/54137-1, 11/06083-0)

RODRIGUES COSTA, ANA LETICIA; GOMES, ANDRESA; TIBOLLA, HELOISA; MENEGALLI, FLORENCIA CECILIA; CUNHA, ROSIANE LOPES. Cellulose nanofibers from banana peels as a Pickering emulsifier: High-energy emulsification processes. Carbohydrate Polymers, v. 194, p. 122-131, AUG 15 2018. (11/06083-0)

PAIVA MOREIRA, THAIS CALDAS; DA SILVA, VANESSA MARTINS; GOMBERT, ANDREAS KAROLY; DA CUNHA, ROSIANE LOPES. Stabilization mechanisms of oil-in-water emulsions by Saccharomyces cerevisiae. COLLOIDS AND SURFACES B-BIOINTERFACES, v. 143, p. 399-405, JUL 1 2016. (09/54137-1, 11/06083-0)

OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Lecithin and phytosterols-based mixtures as hybrid structuring agents in different organic phases. Food Research International, v. 111, p. 168-177, SEP 2018. (06/03263-9, 15/24912-4, 16/10277-8, 11/06083-0)

RODRIGUES COSTA, ANA LETICIA; GOMES, ANDRESA; FURTADO, GUILHERME DE FIGUEIREDO; TIBOLLA, HELOISA; MENEGALLI, FLORENCIA CECILIA; CUNHA, ROSIANE LOPES. Modulating in vitro digestibility of Pickering emulsions stabilized by food-grade polysaccharides particles. Carbohydrate Polymers, v. 227, JAN 1 2020. (11/06083-0)

GOMEZ-MASCARAQUE, LAURA G.; SIPOLI, CAROLINE CASAGRANDE; GAZIOLA DE LA TORRE, LUCIMARA; LOPEZ-RUBIO, AMPARO. Microencapsulation structures based on protein-coated liposomes obtained through electrospraying for the stabilization and improved bioaccessibility of curcumin. Food Chemistry, v. 233, p. 343-350, OCT 15 2017. (09/54137-1, 11/06083-0)

RODRIGUES COSTA, ANA LETICIA; GOMES, ANDRESA; USHIKUBO, FERNANDA YUMI; CUNHA, ROSIANE LOPES. Gellan microgels produced in planar microfluidic devices. Journal of Food Engineering, v. 209, p. 18-25, SEP 2017. (11/06083-0)

MANTOVANI, RAPHAELA ARAUJO; FURTADO, GUILHERME DE FIGUEIREDO; NETTO, FLAVIA MARIA; CUNHA, ROSIANE LOPES. Assessing the potential of whey protein fibril as emulsifier. Journal of Food Engineering, v. 223, p. 99-108, APR 2018. (09/54137-1, 11/06083-0)

BARROSO, NOADIA G.; OKURO, PAULA K.; RIBEIRO, ANA P. B.; CUNHA, ROSIANE L.. Tailoring Properties of Mixed-Component Oleogels: Wax and Monoglyceride Interactions Towards Flaxseed Oil Structuring. GELS, v. 6, n. 1, MAR 2020. (11/06083-0, 06/03263-9, 18/20308-3)

MARSON, GABRIELA VOLLET; VITOR PEREIRA, DEBORA TAMIRES; DA COSTA MACHADO, MARIANA TEIXEIRA; DI LUCCIO, MARCO; MARTINEZ, JULIAN; BELLEVILLE, MARIE-PIERRE; HUBINGER, MIRIAM DUPAS. Ultrafiltration performance of spent brewer's yeast protein hydrolysate: Impact of pH and membrane material on fouling. Journal of Food Engineering, v. 302, AUG 2021. (18/15737-2, 17/23670-2, 16/18465-8, 11/51707-1, 18/04067-6, 09/54137-1, 11/06083-0)

DIAS MEIRELLES, AURELIANO AGOSTINHO; RODRIGUES COSTA, ANA LETICIA; CUNHA, ROSIANE LOPES. The stabilizing effect of cellulose crystals in O/W emulsions obtained by ultrasound process. Food Research International, v. 128, FEB 2020. (11/06083-0)

RODRIGUES COSTA, ANA LETICIA; GOMES, ANDRESA; CUNHA, ROSIANE LOPES. One-step ultrasound producing O/W emulsions stabilized by chitosan particles. Food Research International, v. 107, p. 717-725, MAY 2018. (11/06083-0)

DIAS MEIRELLES, AURELIANO AGOSTINHO; RODRIGUES COSTA, ANA LETICIA; MICHELON, MARIANO; VIGANO, JULIANE; CARVALHO, MARCIO S.; CUNHA, ROSIANE LOPES. Microfluidic approach to produce emulsion-filled alginate microgels. Journal of Food Engineering, v. 315, FEB 2022. (19/07744-1, 17/18109-0, 20/15774-5, 20/02313-0, 11/06083-0)

DA SILVA, AURENICE MARIA MOTA; ALMEIDA, FLAVIA SOUZA; DA SILVA, MARCOS FELLIPE; GOLDBECK, ROSANA; SATO, ANA CARLA KAWAZOE. How do pH and temperature influence extraction yield, physicochemical, functional, and rheological characteristics of brewer spent grain protein concentrates?. FOOD AND BIOPRODUCTS PROCESSING, v. 139, p. 12-pg., 2023-05-01. (19/08542-3, 18/21987-1, 11/06083-0, 09/54137-1, 15/11984-7, 19/27354-3)

SANTOS, TATIANA PORTO; MICHELON, MARIANO; CARVALHO, MARCIO SILVEIRA; CUNHA, ROSIANE LOPES. Formation and stability of oil-in-water emulsions based on components of bioprocesses: A microfluidic analysis. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 626, OCT 5 2021. (09/54137-1, 11/06083-0, 17/18109-0, 19/07744-1)

HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; CRISTIANINI, MARCELO; LEITE, THIAGO S. .; PEREIRA, JORGE F. B.; MEIRELLES, ANTONIO J. A.. Synergetic Application of Ionic Liquids as New Naturally based Antimicrobial Preservatives and Emulsifiers. ACS SUSTAINABLE CHEMISTRY & ENGINEERING, v. 10, n. 46, p. 8-pg., 2022-11-07. (22/04614-2, 09/54137-1, 14/21252-0, 11/06083-0, 16/24461-5, 19/18608-1)

HIJO, ARIEL A. C. TOLEDO; MEIRELLES, AURELIANO A. D.; MAXIMO, GUILHERME J.; CUNHA, ROSIANE L.; MEIRELLES, ANTONIO J. A.. Unraveling the emulsifying activity of bio-based ionic liquids in the formation and stabilization of oil-in-water emulsions. JOURNAL OF MOLECULAR LIQUIDS, v. 399, p. 11-pg., 2024-03-15. (16/24461-5, 11/06083-0, 22/04614-2, 19/18608-1, 19/27354-3, 09/54137-1, 14/21252-0)

OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, n. B, DEC 2020. (11/06083-0, 19/26348-0, 18/20308-3, 09/54137-1)

KUHN, KATIA REGINA; DRUMMOND E SILVA, FERNANDA GUIMARAES; NETTO, FLAVIA MARIA; DA CUNHA, ROSIANE LOPES. Assessing the potential of flaxseed protein as an emulsifier combined with whey protein isolate. Food Research International, v. 58, p. 89-97, APR 2014. (09/54137-1, 11/06083-0)

GOMES, ANDRESA; RODRIGUES COSTA, ANA LETICIA; CUNHA, ROSIANE LOPES. Impact of oil type and WPI/Tween 80 ratio at the oil-water interface: Adsorption, interfacial rheology and emulsion features. COLLOIDS AND SURFACES B-BIOINTERFACES, v. 164, p. 272-280, APR 1 2018. (11/06083-0)

OKURO, PAULA K.; GOMES, ANDRESA; COSTA, ANA LETICIA R.; ADAME, MATHEUS A.; CUNHA, ROSIANE L.. Formation and stability of W/O-high internal phase emulsions (HIPEs) and derived O/W emulsions stabilized by PGPR and lecithin. Food Research International, v. 122, p. 252-262, AUG 2019. (09/54137-1, 15/24912-4, 16/10277-8, 18/20308-3, 11/06083-0)

OKURO, PAULA K.; MALFATTI-GASPERINI, ANTONIO A.; FASOLIN, LUIZ H.; VICENTE, ANTONIO A.; CUNHA, ROSIANE L.. Self-Organizing Structures of Phosphatidylcholine in Nonaqueous Solvents: Tailoring Gel-like Systems. JOURNAL OF SURFACTANTS AND DETERGENTS, v. 23, n. 4, MAY 2020. (11/06083-0, 06/03263-9, 18/20308-3, 16/10277-8, 15/24912-4)

RODRIGUES COSTA, ANA LETICIA; GOMES, ANDRESA; CUNHA, ROSIANE LOPES. Studies of droplets formation regime and actual flow rate of liquid-liquid flows in flow-focusing microfluidic devices. EXPERIMENTAL THERMAL AND FLUID SCIENCE, v. 85, p. 167-175, JUL 2017. (11/06083-0)

FERRO, ANA CAROLINE; OKURO, PAULA KIYOMI; BADAN, ANA PAULA; CUNHA, ROSIANE LOPES. Role of the oil on glyceryl monostearate based oleogels. Food Research International, v. 120, p. 610-619, JUN 2019. (06/03263-9, 15/24912-4, 16/10277-8, 11/06083-0)

GUEDES SILVA, KAREN CRISTINA; KAWAZOE SATO, ANA CARLA. Sonication technique to produce emulsions: The impact of ultrasonic power and gelatin concentration. ULTRASONICS SONOCHEMISTRY, v. 52, p. 286-293, APR 2019. (09/54137-1, 15/11984-7, 11/06083-0)

MOTA DA SILVA, AURENICE MARIA; ALMEIDA, FLAVIA SOUZA; KAWAZOE SATO, ANA CARLA. Functional characterization of commercial plant proteins and their application on stabilization of emulsions. Journal of Food Engineering, v. 292, MAR 2021. (18/21987-1, 11/06083-0, 09/54137-1)

OKURO, PAULA K.; GOMES, ANDRESA; CUNHA, ROSIANE L.. Hybrid oil-in-water emulsions applying wax(lecithin)-based structured oils: Tailoring interface properties. Food Research International, v. 138, p. 11-pg., 2020-12-01. (18/20308-3, 11/06083-0, 09/54137-1, 19/26348-0)

GUIDA, CAROLINA; AGUIAR, ANA CAROLINA; MAGALHAES, ANA ELISA RAMOS; SOARES, MARCELO GOMES; CUNHA, ROSIANE LOPES. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 10-pg., 2024-07-31. (11/06083-0, 24/01241-6, 19/27354-3, 09/54137-1, 16/05448-8)

DA SILVA CARVALHO, ANA GABRIELA; DA COSTA MACHADO, MARIANA TEIXEIRA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; BETIM CAZARIN, CINTHIA BAU; MAROSTICA JUNIOR, MARIO ROBERTO; HUBINGER, MIRIAM DUPAS. Anthocyanins from jussara (Euterpe edulis Martius) extract carried by calcium alginate beads pre-prepared using ionic gelation. Powder Technology, v. 345, p. 283-291, MAR 1 2019. (11/51707-1, 09/54137-1, 11/06083-0)

SILVA, KLYCIA FIDELIS CERQUEIRA E; RABELO, RENATA SANTOS; FELTRE, GABRIELA; HUBINGER, MIRIAM. Bitter substances recovery from hot trub: A study of polymeric membranes performance in a sequential mode with fouling investigation. Separation and Purification Technology, v. 303, p. 14-pg., 2022-10-08. (09/54137-1, 11/06083-0, 21/06863-7, 18/20466-8, 19/27354-3)

MARSON, GABRIELA VOLLET; SOARES DE CASTRO, RUANN JANSER; DA COSTA MACHADO, MARIANA TEIXEIRA; ZANDONADI, FLAVIA DA SILVA; DE FREITAS QUEIROZ BARROS, HELENA DIAS; MAROSTICA JUNIOR, MARIO ROBERTO; SUSSULINI, ALESSANDRA; HUBINGER, MIRIAM DUPAS. Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates. Process Biochemistry, v. 91, p. 34-45, APR 2020. (06/03263-9, 11/51707-1, 09/54137-1, 16/18465-8, 15/50333-1, 18/04067-6, 17/04231-8, 15/24351-2, 11/06083-0)

MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, OCT 2020. (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/54137-1)

DIAS MEIRELLES, AURELIANO AGOSTINHO; RODRIGUES COSTA, ANA LETICIA; CUNHA, ROSIANE LOPES. Cellulose nanocrystals from ultrasound process stabilizing O/W Pickering emulsion. International Journal of Biological Macromolecules, v. 158, p. 75-84, SEP 1 2020. (11/06083-0)

SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Designing biotechnological processes to reduce emulsions formation and improve oil recovery: Study of antifoams application. Biochemical Engineering Journal, v. 163, NOV 15 2020. (17/18109-0, 09/54137-1, 11/06083-0, 19/07744-1)

HATAMI, TAHMASB; VIGANO, JULIANE; INNOCENTINI MEI, LUCIA HELENA; MARTINEZ, JULIAN. Production of alginate-based aerogel particles using supercritical drying: Experiment, comprehensive mathematical model, and optimization. JOURNAL OF SUPERCRITICAL FLUIDS, v. 160, JUN 1 2020. (18/18722-6, 17/23670-2, 11/06083-0)

Filed patent(s) as a result of this research project