Development of an emulsion stability analyzer from microfluidics

• Grant number: 17/18109-0
• Support Opportunities: Scholarships in Brazil - Doctorate
• Effective date (Start): December 01, 2017
• Effective date (End): April 30, 2021
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Rosiane Lopes da Cunha
• Grantee: Tatiana Porto dos Santos
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated scholarship(s): 18/18103-4 - Systematic study of microchannels to evaluate coalescence in oil-in-water and water-in- oil emulsions, BE.EP.DR

Abstract

Biotechnological processes involve the use of different microorganisms that have the capacity to carry out fermentation processes and produce compounds of great interest to the industry with varied applications, such as the production of nonpolar molecules for use as biofuels, cosmetics and flavor. However, during fermentation, stable emulsions may be formed hindering the refining or oil separation. In general, a combination of high-cost processes such as centrifugation and the addition of demulsifying agents are used for this separation and the latter is also generating environmentally harmful wastes, In order to reduce these shortcomings and improve the separation, the online identification of emulsions stability during the fermentation process could greatly contribute to determine the ideal time for the removal of the organic phase in the mixture reducing process time and cost. It should be highlighted that the identification of emulsion stability is currently limited to the offline evaluation of samples from the fermenter, making inefficient the identification of emulsion stability. In this context, this project aims to study the destabilization processes of model emulsions using microfluidic devices for the building of an online microfluidic stability analyzer. Subsequently, these channels will be validated during model fermentation processes. Overcoming these challenges will allow to generate more economical downstream processes, obtaining online information of the emulsions in order to adapt a more adequate fermentation time for downstream and separation technique.

Scientific publications

(12)

(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)

SANTOS, TATIANA PORTO; OKURO, PAULA KIYOMI; CUNHA, ROSIANE LOPES. Pickering emulsions as a platform for structures design: cutting-edge strategies to engineer digestibility. FOOD HYDROCOLLOIDS, v. 116, JUL 2021. (18/20308-3, 17/18109-0)

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)

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)

VIEIRA, J. M.; ANDRADE, C. C. P.; SANTOS, T. P.; OKURO, P. K.; GARCIA, S. T.; RODRIGUES, I, M.; VICENTE, A. A.; CUNHA, R. L.. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. FOOD HYDROCOLLOIDS, v. 111, FEB 2021. (06/03263-9, 17/18109-0, 11/51707-1, 09/54137-1, 16/05448-8, 18/20308-3)

SANTOS, TATIANA PORTO; CEJAS, CESARE M.; CUNHA, ROSIANE LOPES. Microfluidics as a tool to assess and induce emulsion destabilization. SOFT MATTER, v. 18, n. 4, p. 698-710, JAN 26 2022. (17/18109-0, 19/07744-1)

FONSECA, LARISSA RIBAS; SANTOS, TATIANA PORTO; CZAIKOSKI, ALINE; CUNHA, ROSIANE LOPES. Microfluidics-based production of chitosan-gellan nanocomplexes encapsulating caffeine. Food Research International, v. 151, JAN 2022. (19/07744-1, 17/18109-0)

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)

FONSECA, LARISSA RIBAS; SANTOS, TATIANA PORTO; CZAIKOSKI, ALINE; CUNHA, ROSIANE LOPES. Modulating properties of polysaccharides nanocomplexes from enzymatic hydrolysis of chitosan. Food Research International, v. 137, NOV 2020. (17/18109-0)

SANTOS, TATIANA PORTO; RODRIGUES COSTA, ANA LETICIA; MICHELON, MARIANO; COSTA, LETICIA PONTES; CUNHA, ROSIANE LOPES. Development of a microfluidic route for the formation of gellan-based microgels incorporating jabuticaba (Myrciaria cauliflora) extract. Journal of Food Engineering, v. 276, JUL 2020. (17/18109-0)

PORTO SANTOS, TATIANA; CUNHA, ROSIANE LOPES; TABELING, PATRICK; CEJAS, CESARE M.. Colloidal particle deposition on microchannel walls, for attractive and repulsive surface potentials. Physical Chemistry Chemical Physics, v. 22, n. 30, p. 17236-17246, AUG 14 2020. (17/18109-0, 19/07744-1, 18/18103-4)

PORTO SANTOS, TATIANA; CEJAS, CESARE M.; CUNHA, ROSIANE LOPES; TABELING, PATRICK. Unraveling driving regimes for destabilizing concentrated emulsions within microchannels. SOFT MATTER, v. 17, n. 7, p. 1821-1833, FEB 21 2021. (19/07744-1, 17/18109-0, 18/18103-4)

OKURO, PAULA KIYOMI; SANTOS, TATIANA PORTO; CUNHA, ROSIANE LOPES. Compositional and structural aspects of hydro- and oleogels: Similarities and specificities from the perspective of digestibility. TRENDS IN FOOD SCIENCE & TECHNOLOGY, v. 111, p. 13-pg., 2021-03-03. (18/20308-3, 17/18109-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

SANTOS, Tatiana Porto dos. Microfluidica como uma ferramenta para a avaliação da estabilidade de emulsões. 2021. Doctoral Thesis - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.