Formation and stability of oil-in-water emulsions based on components of bioprocesses: A microfluidic analysis

Autor(es)

Santos, Tatiana Porto ^[1] ; Michelon, Mariano ^{[2, 3]} ; Carvalho, Marcio Silveira ^[3] ; Cunha, Rosiane Lopes ^[1]

Afiliação do(s) autor(es)

^[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn & Technol, BR-13083862 Campinas, SP - Brazil

^[2] Fed Univ Rio Grande FURG, Sch Chem & Food, BR-96203900 Rio Grande, RS - Brazil

^[3] Pontifical Catholic Univ Rio de Janeiro PUC Rio, Dept Mech Engn, BR-22451900 Rio De Janeiro, RJ - Brazil

• Tipo de documento: Artigo Científico
• Fonte: COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS; v. 626, OCT 5 2021.
• Citações Web of Science: 0

Resumo

Undesirable oil-in-water (O/W) emulsions are typically developed and stabilized during biotechnological processes, hampering the recovery of oil-based bioproducts. Such emulsions emerge in the fermentation medium due not only to the process conditions, but mainly to the broth composition. In this light, an in-depth study of the formation and stability of these colloidal systems is paramount to establish an appropriate formulation, especially considering some highly relevant components for bioprocesses (such as antifoams). In general, antifoams are added to the fermentation broth with little control, although they can potentially lead to the formation of undesirable emulsions. In this context, we analyzed O/W emulsions stabilized by yeast cells and two widely used antifoaming agents (Pluronic L81 and Antifoam C) within microfluidic glass capillaries to perform a highthroughput analysis and reveal the role of these components in the formation of stable emulsions. In general, both antifoams and yeast cells enabled the formation of droplets depending on the characteristics of the oily phase, but marked differences were observed in the stability of the formed emulsions. For instance, Pluronic L81 allowed the formation of a highly stable emulsion, while Antifoam C produced droplets more susceptible to destabilization. Such results indicate that a particular choice of the pair antifoam-oily phase can facilitate the destabilization process and even impair the mechanism of droplet formation. (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: 04/08517-3 - Propriedades reologicas, termodinamicas e de microestrutura de sistemas formados por polissacarideos e proteinas globulares.
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 11/06083-0 - Emulsificação por microcanais
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 17/18109-0 - Desenvolvimento de um analisador de estabilidade de emulsões utilizando microfluídica
• Beneficiário: Tatiana Porto dos Santos
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 19/07744-1 - Utilização de dispositivos microfluídicos para avaliação de estabilidade de emulsões
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular