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

Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device

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Autor(es):
Comunian, Talita A. [1, 2] ; Ravanfar, Raheleh [1] ; Selig, Michael J. [1] ; Abbaspourrad, Alireza [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Cornell Univ, Coll Agr & Life Sci, Dept Food Sci, Stocking Hall, Ithaca, NY 14853 - USA
[2] Univ Sao Paulo, Coll Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: FOOD HYDROCOLLOIDS; v. 77, p. 96-106, APR 2018.
Citações Web of Science: 7
Resumo

The objective of this study was the encapsulation of fish oil (source of omega-3 fatty acids) by glass microfluidic devices using different types, concentrations and combinations of proteins in oil-in-water emulsions to protect the fish oil against oxidation. Formulations of fish oil in gelatin, casein and hydrolyzed whey protein were analyzed via optical and cryo-transmission electron microscopy, and assessed in regards to particle size, zeta potential, structural stability under different stress conditions, interfacial tension, and oxidative stability by thiobarbituric acid reactive substance over 15 days. Following sample preparation and after 15 days storage, zeta potentials ranged from -24 to +11 mV (0 days) and from -16 to -0.54 mV (15 days); particle sizes ranged from 77 to 97 mu m and from 79 to 107 mu m, respectively. The formulations were stable under different stress conditions; however, the combination of 0.5% (w/w) gelatin and casein (ratio 1:1) promoted the best protection to the fish oil against oxidation. The microfluidic methods presented herein offer a new alternative to encapsulate fish oil and promote its protection and future application in food products. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

Processo FAPESP: 16/07908-6 - Coencapsulação de óleo de Echium e ácido sinápico ou quercetina por métodos combinados: dispositivos microfluídicos e gelificação iônica
Beneficiário:Talita Aline Comunian
Linha de fomento: Bolsas no Exterior - Estágio de Pesquisa - Doutorado