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

Autor(es)

Velez-Erazo, Eliana Marcela ^[1] ; Consoli, Larissa ^[1] ; Hubinger, Miriam Dupas ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, 80 Monteiro Lobato St, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: FOOD AND BIOPRODUCTS PROCESSING; v. 112, p. 108-118, NOV 2018.
• Citações Web of Science: 1

Resumo

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)

• Processo FAPESP: 09/54137-1 - EMUS: aquisição de um analisador de distribuição de tamanho de partículas, um medidor de potencial zeta, um spray dryer e um sistema de cromatografia líquida de ultra alta pressão / espectrômetro de massa
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 15/11984-7 - Produção de micropartículas contendo ativos lipossolúveis através da secagem por atomização em spray drying: influência das propriedades das emulsões nas características do produto final
• Beneficiário: Miriam Dupas Hubinger
• Modalidade de apoio: Auxílio à Pesquisa - Regular