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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.)

Mono and double-layer emulsions of chia oil produced with ultrasound mediation

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Author(s):
Velez-Erazo, Eliana Marcela [1] ; Consoli, Larissa [1] ; Hubinger, Miriam Dupas [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD AND BIOPRODUCTS PROCESSING; v. 112, p. 108-118, NOV 2018.
Web of Science Citations: 1
Abstract

The principle of layer by layer was used to produce mono and double-layer emulsions of encapsulated chia oil, stabilized by whey protein concentrate (WPC) and by WPC and pectin respectively. Sonication time varied from 2 to 15 min, power amplitudes were of 50%, 75% and 100% (60, 90 and 128 W for monolayer and 63, 95 and 132 W for double-layer emulsions) and the values for energy density (E-v) were later calculated. Emulsions were characterized according to kinetic stability, zeta potential, mean droplet diameter, microstructure and rheological behavior. Emulsions stable to phase separation had a droplet size smaller than 3.69 mu m. Higher Ev did not necessarily improve emulsion's stability, since over-processing was observed when an Ev higher than 332 MJ/m(3) was applied to WPC-stabilized emulsions. The process conditions for both mono and double-layer emulsions were set using 2-min at 100% and 75% of power amplitude (Ev: 58.7 MJ/m(3) and 42.7 MJ/m(3)) respectively. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support Opportunities: Multi-user Equipment Program
FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants