Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade.

• Processo: 07/58017-5
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Vigência: 01 de maio de 2008 - 30 de abril de 2010
• Área do conhecimento: Ciências Agrárias - Ciência e Tecnologia de Alimentos - Engenharia de Alimentos
• Pesquisador responsável: Rosiane Lopes da Cunha
• Beneficiário: Rosiane Lopes da Cunha
• Instituição Sede: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brasil
• Bolsa(s) vinculada(s): 08/10776-8 - Micro e nano emulsoes alimenticias: estudo reo-optico e de estabilidade, BP.TT
• Assunto(s): Proteínas do leite Polissacarídeos
• Palavra(s)-Chave do Pesquisador: Emulsoes Alimenticias | Homogenizacao | Nano-Escola | Polissacarideos | Proteinas Do Leite | Reo-Optica

Resumo

O aumento da estabilidade de emulsões consiste em um grande desafio, em particular para a indústria de alimentos, dado que a instabilidade inerente a estes sistemas está diretamente associada a parâmetros de qualidade e aceitabilidade por parte dos consumidores. As estratégias para o aumento da estabilidade destas emulsões podem ser focadas na adição de componentes estabilizantes, na interação entre estes componentes ou na estrutura da emulsão formada. A adição de biopolímeros como proteínas do leite e polissacarideos pode levar à estabilização das emulsões, devido às propriedades de atividade superficial e de aumento de viscosidade do meio contínuo. A redução de tamanho da dispersão de gotas da fase dispersa tende a aumentar a estabilidade do sistema devido à promoção de uma maior interação da interface com os componentes estabilizantes e emulsificantes. Dependendo do grau de diminuição de tamanho destes sistemas são obtidas as chamadas nano-emulsões, que podem apresentar características sensoriais diferenciadas em relação às micro-emulsões. De maneira a desenvolver produtos alimentícios que possuam propriedades funcionais ótimas é fundamental o conhecimento da relação entre o histórico de cisalhamento aplicado durante as etapas de processamento e a morfologia e distribuição de tamanho das gotas de fase dispersa, o que resultam na modificação das propriedades reológicas e sensoriais do sistema como um todo. Sendo assim, o objetivo deste trabalho será estudar as propriedades de emulsões alimentícias visando a produção de sistemas funcionais estáveis física e quimicamente e com estrutura diferenciada. As estratégias empregadas para atingir este objetivo corresponderão ao desenvolvimento de emulsificantes e estabilizantes a partir das propriedades de interação entre as proteínas do leite e polissacarídeos. O efeito do processo de cisalhamento nas propriedades estruturais e de dispersão de tamanho das gotas serão avaliados simultaneamente através da utilização técnicas reo-ópticas. (AU)

Publicações científicas

(47)

(Referências obtidas automaticamente do Web of Science e do SciELO, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores)

PERRECHIL, F. A.; CUNHA, R. L.. Stabilization of multilayered emulsions by sodium caseinate and kappa-carrageenan. FOOD HYDROCOLLOIDS, v. 30, n. 2, p. 606-613, MAR 2013. (07/58017-5, 08/57906-3)

PERRECHIL, F. A.; CUNHA, R. L.. Development of multiple emulsions based on the repulsive interaction between sodium caseinate and LBG. FOOD HYDROCOLLOIDS, v. 26, n. 1, p. 126-134, JAN 2012. (06/02318-4, 07/58017-5)

PERRECHIL, F. A.; SATO, A. C. K.; CUNHA, R. L.. kappa-Carrageenan-sodium caseinate microgel production by atomization: Critical analysis of the experimental procedure. Journal of Food Engineering, v. 104, n. 1, p. 123-133, MAY 2011. (07/58017-5)

KUHN, K. R.; CUNHA, R. L.. Flaxseed oil - Whey protein isolate emulsions: Effect of high pressure homogenization. Journal of Food Engineering, v. 111, n. 2, p. 449-457, JUL 2012. (07/58017-5)

DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, NOV 2020. (18/01710-5, 09/54137-1, 07/58017-5, 18/02132-5, 15/11984-7, 18/20466-8)

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. (18/21987-1, 11/06083-0, 07/58017-5, 09/54137-1)

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, 07/58017-5, 09/54137-1, 16/05448-8, 18/20308-3, 04/08517-3)

VIEIRA, J. M.; OLIVEIRA JR, F. D.; SALVARO, D. B.; MAFFEZZOLLI, G. P.; DE MELLO, J. D. B.; VICENTE, A. A.; CUNHA, R. L.. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. CURRENT RESEARCH IN FOOD SCIENCE, v. 3, p. 19-29, NOV 2020. (06/03263-9, 11/51707-1, 07/58017-5, 09/54137-1, 16/05448-8, 04/08517-3)

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. (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/50593-2, 07/58017-5, 09/54137-1, 07/54520-4, 09/50591-0)

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. (07/58017-5, 11/06083-0)

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. (07/58017-5, 04/08517-3, 11/06083-0, 19/26348-0, 18/20308-3, 09/51420-4, 09/54137-1)

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. (09/50591-0, 07/58017-5, 09/54137-1, 08/57906-3, 15/24912-4, 16/10277-8, 18/20308-3, 11/06083-0, 04/08517-3)

F. A. PERRECHIL; R. C. SANTANA; D. B. LIMA; M. Z. POLASTRO; R. L. CUNHA. Emulsifying properties of maillard conjugates produced from sodium caseinate and locust bean gum. Brazilian Journal of Chemical Engineering, v. 31, n. 2, p. 429-438, 2014-06-00. (07/58017-5)

TOLEDO HIJO, ARIEL A. C.; MAXIMO, GUILHERME J.; COSTA, MARIANA C.; CUNHA, ROSIANE L.; PEREIRA, JORGE F. B.; KURNIA, KIKI A.; BATISTA, EDUARDO A. C.; MEIRELLES, ANTONIO J. A.. Phase Behavior and Physical Properties of New Biobased Ionic Liquid Crystals. Journal of Physical Chemistry B, v. 121, n. 14, p. 3177-3189, APR 13 2017. (14/16424-7, 07/58017-5, 14/21252-0, 12/05027-1, 16/08566-1, 14/03992-7)

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. (07/58017-5, 11/06083-0)

SATO, ANA C. K.; PERRECHIL, FABIANA A.; CUNHA, ROSIANE L.. RHEOLOGICAL BEHAVIOR OF SUSPENSIONS DISPERSED IN NON-NEWTONIAN MATRIX. APPLIED RHEOLOGY, v. 23, n. 4, p. 210-219, 2013. (07/58017-5)

DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; HUBINGER, MIRIAM DUPAS. Barley Malt Esterification after Ultrasound and Stearic Acid Treatment: Characterization and Use as Stabilizing Agent in Oil-in-Water Emulsions. Food and Bioprocess Technology, v. 14, n. 2, p. 310-323, FEB 2021. (15/11984-7, 07/58017-5, 18/20466-8, 18/01710-5, 09/54137-1, 18/02132-5)

DA SILVA ANTHERO, ANA GABRIELA; COMUNIAN, TALITA ALINE; BEZERRA, EVELING OLIVEIRA; FURTADO, GUILHERME DE FIGUEIREDO; HUBINGER, MIRIAM DUPAS. hysicochemical Properties of Capsicum Oleoresin Emulsions Stabilized by Gum Arabic, OSA-Modified Corn Starch, and Modified Mal. Food and Bioprocess Technology, v. 15, n. 2, p. 474-485, FEB 2022. (18/20466-8, 09/54137-1, 17/08130-1, 15/11984-7, 07/58017-5, 18/02132-5, 18/01710-5)

PERRECHIL, FABIANA A.; VILELA, JOICE A. P.; GUERREIRO, LIZIELLE M. R.; CUNHA, ROSIANE L.. Development of Na-CN-kappa-carrageenan Microbeads for the Encapsulation of Lipophilic Compounds. FOOD BIOPHYSICS, v. 7, n. 3, p. 264-275, SEP 2012. (07/58017-5, 08/57906-3)

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. (04/08517-3, 11/06083-0, 06/03263-9, 18/20308-3, 16/10277-8, 07/58017-5, 15/24912-4)

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. (11/06083-0, 07/58017-5)

GUEDES SILVA, KAREN CRISTINA; CEZARINO, ELIZA CRISTINA; MICHELON, MARIANO; KAWAZOE SATO, ANA CARLA. Symbiotic microencapsulation to enhance Lactobacillus acidophilus survival. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 89, p. 503-509, MAR 2018. (09/54137-1, 07/58017-5)

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. (06/03263-9, 07/58017-5, 15/24912-4, 16/10277-8, 11/06083-0, 04/08517-3)

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. (09/54137-1, 07/58017-5, 15/11984-7, 11/06083-0)

BRETERNITZ, NIRSE RUSCHEINSKY; DE VASCONCELOS FIDELIS, CARLOS HENRIQUE; SILVA, VANESSA MARTINS; EBERLIN, MARCOS NOGUEIRA; HUBINGER, MIRIAM DUPAS. Volatile composition and physicochemical characteristics of mussel (Perna perna) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch. FOOD AND BIOPRODUCTS PROCESSING, v. 105, p. 12-25, SEP 2017. (09/54137-1, 07/54520-4, 12/50411-4, 07/58017-5)

NOELLO, C.; CARVALHO, A. G. S.; SILVA, V. M.; HUBINGER, M. D.. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. Food Research International, v. 89, n. 1, p. 549-557, NOV 2016. (07/58017-5, 09/54137-1, 15/11984-7, 09/51420-4, 12/50411-4)

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, 07/58017-5, 17/18109-0, 20/15774-5, 20/02313-0, 11/06083-0)

DA SILVA ANTHERO, ANA GABRIELA; BEZERRA, EVELING OLIVEIRA; COMUNIAN, TALITA ALINE; PROCOPIO, FERNANDA RAMALHO; HUBINGER, MIRIAM DUPAS. Effect of modified starches and gum arabic on the stability of carotenoids in paprika oleoresin microparticles. Drying Technology, v. 39, n. 12, p. 1927-1940, SEP 8 2021. (18/20466-8, 18/01710-5, 07/58017-5, 18/02132-5, 15/11984-7, 09/54137-1)

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. (04/08517-3, 11/06083-0, 06/03263-9, 18/20308-3, 07/58017-5)

KAUFMANN, KARINE CRISTINE; CZAKOSKI, ALINE; BARBIN, DOUGLAS FERNANDES; DA CUNHA, ROSIANE LOPES. Incompatibility between sodium caseinate-locust bean gum induced by NaCl and yerba mate extract. International Journal of Biological Macromolecules, v. 183, p. 276-284, JUL 31 2021. (07/58017-5, 04/08517-3)

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. (06/03263-9, 07/58017-5, 15/24912-4, 16/10277-8, 11/06083-0, 04/08517-3)

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. (07/58017-5, 11/06083-0)

VIEIRA, J. M.; MANTOVANI, R. A.; RAPOSO, M. F. J.; COIMBRA, M. A.; VICENTE, A. A.; CUNHA, R. L.. Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum. Carbohydrate Polymers, v. 213, p. 217-227, JUN 1 2019. (09/54137-1, 04/08517-3, 07/58017-5, 16/05448-8, 06/03263-9, 11/51707-1)

SILVA, ERIC KEVEN; LETICIA, ANA; COSTA, RODRIGUES; GOMES, ANDRESA; BARGAS, MATHEUS A.; CUNHA, ROSIANE L.; MEIRELES, M. ANGELA A.. Coupling of high-intensity ultrasound and mechanical stirring for producing food emulsions at low-energy densities. ULTRASONICS SONOCHEMISTRY, v. 47, p. 114-121, OCT 2018. (15/22226-6, 07/58017-5, 17/11641-8, 09/54137-1)

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. (10/10206-7, 07/58017-5, 09/54137-1, 09/51456-9, 11/06083-0)

PERRECHIL, F. A.; RAMOS, V. A.; CUNHA, R. L.. Synergistic Functionality of Soybean 7S and 11S Fractions in Oil-in-Water Emulsions: Effect of Protein Heat Treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, v. 18, n. 11, p. 2593-2602, NOV 2 2015. (07/58017-5)

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. (07/58017-5, 11/06083-0)

MANTOVANI, RAPHAELA ARAUJO; FAZANI CAVALLIERI, ANGELO LUIZ; CUNHA, ROSIANE LOPES. Gelation of oil-in-water emulsions stabilized by whey protein. Journal of Food Engineering, v. 175, p. 108-116, APR 2016. (08/51502-8, 07/50820-3, 07/58017-5)

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. (09/54137-1, 07/58017-5, 11/06083-0, 08/57906-3)

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. (11/06083-0, 07/58017-5)

ALMEIDA, FLAVIA SOUZA; GUEDES SILVA, KAREN CRISTINA; NAVARRETE DE TOLEDO, ANTONIO MATIAS; KAWAZOE SATO, ANA CARLA. Modulating porosity and mechanical properties of pectin hydrogels by starch addition. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 58, n. 1, MAY 2020. (09/54137-1, 07/58017-5, 04/08517-3)

GUEDES SILVA, KAREN CRISTINA; FELTRE, GABRIELA; HUBINGER, MIRIAM DUPAS; KAWAZOE SATO, ANA CARLA. Protection and targeted delivery of beta-carotene by starch-alginate-gelatin emulsion-filled hydrogels. Journal of Food Engineering, v. 290, FEB 2021. (09/54137-1, 07/58017-5, 09/50593-2)

PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; HONORIO, ALICE RAISSA; MOKARZE, LETICIA; DA SILVA VIDAL, VITOR ANDRE; BADAN RIBEIRO, ANA PAULA; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels as pork back fat replacers in Bologna sausage. FOOD STRUCTURE-NETHERLANDS, v. 20, APR 2019. (04/08517-3, 07/58017-5, 16/19967-7)

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. (07/58017-5, 11/06083-0)

PAGLARINI, CAMILA DE SOUZA; FURTADO, GUILHERME DE FIGUEIREDO; BIACHI, JOAO PAULO; SILVA VIDAL, VITOR ANDRE; MARTINI, SILVANA; SOARES FORTE, MARCUS BRUNO; CUNHA, ROSIANE LOPES; RODRIGUES POLLONIO, MARISE APARECIDA. Functional emulsion gels with potential application in meat products. Journal of Food Engineering, v. 222, p. 29-37, APR 2018. (16/19967-7, 07/58017-5, 04/08517-3)

PASQUEL REATEGUI, JOSE LUIS; FERNANDES, FLAVIA P.; DOS SANTOS, PHILIPE; REZENDE, CAMILA A.; SARTORATTO, ADILSON; QUEIROGA, CARMEN LUCIA; MARTINEZ, JULIAN. Production of copaiba (Copaifera officinalis) oleoresin particles by supercritical fluid extraction of emulsions. JOURNAL OF SUPERCRITICAL FLUIDS, v. 140, p. 364-371, OCT 2018. (16/13602-7, 09/54137-1, 12/22119-7, 07/58017-5, 15/11932-7)

PERRECHIL, F. A.; CUNHA, R. L.. Oil-in-water emulsions stabilized by sodium caseinate: Influence of pH, high-pressure homogenization and locust bean gum addition. Journal of Food Engineering, v. 97, n. 4, p. 441-448, APR 2010. (06/02318-4, 07/58017-5)

Patente(s) depositada(s) como resultado deste projeto de pesquisa