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Emulsification by microchannels

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)

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Scientific publications (27)
(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)
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. Web of Science Citations: 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. Web of Science Citations: 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. Web of Science Citations: 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. Web of Science Citations: 0.
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. Web of Science Citations: 0.
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. Web of Science Citations: 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. Web of Science Citations: 0.
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. Web of Science Citations: 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. Web of Science Citations: 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. Web of Science Citations: 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. Web of Science Citations: 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. Web of Science Citations: 3.
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. Web of Science Citations: 2.
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. Web of Science Citations: 0.
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. Web of Science Citations: 5.
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. Web of Science Citations: 9.
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. Web of Science Citations: 1.
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. Web of Science Citations: 5.
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. Web of Science Citations: 16.
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. Web of Science Citations: 11.
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. Web of Science Citations: 13.
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. Web of Science Citations: 10.
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. Web of Science Citations: 27.
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. Web of Science Citations: 7.
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. Web of Science Citations: 11.
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. Web of Science Citations: 3.
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. Web of Science Citations: 12.

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