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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Ultrasound-assisted formation of emulsions stabilized by biopolymers

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Author(s):
Silva, Eric Keven ; Rosa, M. Thereza M. G. ; Meireles, M. Angela A.
Total Authors: 3
Document type: Journal article
Source: CURRENT OPINION IN FOOD SCIENCE; v. 5, p. 50-59, OCT 2015.
Web of Science Citations: 12
Abstract

This review highlights the use of biopolymers as emulsifiers/stabilizers in the ultrasonic-assisted preparation of food-grade emulsions. The cavitation phenomenon generated by ultrasound produces stable, smaller emulsions when compared with conventional techniques. Interest in the use of biopolymers to prepare emulsions is increasing because the use of synthetic surfactants in food products may provoke irritant skin reactions and cause toxic symptoms in humans. This represents a great challenge in the development of new food products. The application of ultrasound to food processing is recognized by several researchers as an efficient means of preparing emulsions stabilized by biopolymers. Ultrasound-emulsification techniques are efficient on laboratory scales. Therefore, many researchers are performing studies to improve the efficiency of ultrasound emulsification at larger scales. These studies seek profitable processes for producing biopolymerstabilized emulsions. (AU)

FAPESP's process: 12/10685-8 - Combination and coupling of processes for the production and encapsulation of value-added vegetal extracts: technical and economic evaluation
Grantee:Maria Angela de Almeida Meireles Petenate
Support Opportunities: Regular Research Grants