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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.)

Performance of oil-in-water emulsions stabilized by different types of surface-active components

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Paulo, Bruna Barbon [1] ; Alvim, Izabela Dutra [2] ; Reineccius, Gary [3] ; Prata, Ana Silvia [1]
Total Authors: 4
[1] Univ Estadual Campinas, Dept Food Engn, Sch Food Engn, Campinas, SP - Brazil
[2] Inst Food Technol ITAL, Ctr Technol Cereals & Chocolates, Campinas, SP - Brazil
[3] Univ Minnesota, Dept Food Sci & Nutr, 1334 Eckles Ave, St Paul, MN - USA
Total Affiliations: 3
Document type: Journal article
Web of Science Citations: 0

The emulsion stability depends on the physicochemical properties of the dispersed phase and their interaction with the continuous phase. Surface-active compounds (SAC) are added in emulsions to reduce the interfacial tension (IT) between these phases and keep the oil droplets stabilized. Moreover, small amounts of SAC can occupy intermolecular voids in the dried matrix, reducing the oxidation. However, the formulation must reflect a trade-off between protection and emulsion stabilization. Therefore, this work aimed to identify the minimum concentration of SAC (modified starch-MS, gelatin-GE, and whey protein isolate-WPI) ranging from 0.48 to 6% (w/w) to form and stabilize droplets of an unsaturated triglyceride (fish oil-FO) or a volatile oil (orange essential oil-OEO). GE did not change the IT (6.7 mN/m) and stabilized the emulsions only through an increase of the viscosity (similar to 42 mPas for FO-emulsions and similar to 97 mPas for OEO-emulsions), presenting high droplet size (similar to 10 mu m) and low surface charge (similar to 1.5 mV). WPI reduced the IT to a limit value (4.5 mN/m at 1.2 % w/w for OEO and 5.3 mN/m at 2.4 % w/w for FO), whereas MS reduce constantly the IT with the increase of the concentration for both oils (similar to 4.2 mN/m at 6 % w/w). Both WPI and MS-emulsions presented similar droplet size (similar to 2.0 mu m), but WPI presented higher surface charge of WPI-emulsions (- 45 mv) than MS-emulsions (- 30 mV). This study allowed to gain a consistent understanding of structure-property relationships on the use of SAC in emulsions. (AU)

FAPESP's process: 17/14271-7 - Effects of the use of proteins on the barrier properties of particles produced by spray drying
Grantee:Bruna Barbon Paulo
Support type: Scholarships in Brazil - Doctorate
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 type: Multi-user Equipment Program
FAPESP's process: 17/15410-0 - Evaluation of wall structure properties formed during microencapsulation of hydrophobic substances by spray drying
Grantee:Izabela Dutra Alvim
Support type: Regular Research Grants