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

Autor(es)

Paulo, Bruna Barbon ^[1] ; Alvim, Izabela Dutra ^[2] ; Reineccius, Gary ^[3] ; Prata, Ana Silvia ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: COLLOIDS AND SURFACES B-BIOINTERFACES; v. 190, JUN 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 17/14271-7 - Efeitos do uso de proteínas nas propriedades de barreiras de partículas produzidas por spray drying
• Beneficiário: Bruna Barbon Paulo
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• 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: 17/15410-0 - Estudo das propriedades das estruturas de parede na microencapsulação de compostos hidrofóbicos por spray drying
• Beneficiário: Izabela Dutra Alvim
• Modalidade de apoio: Auxílio à Pesquisa - Regular