tabilization mechanisms of O/W emulsions by cellulose nanocrystals and sunflower protei

Autor(es)

Rodrigues Costa, Ana Leticia ^{[1, 2]} ; Gomes, Andresa ^{[3, 4]} ; Cangussu, Lais Brito ^[2] ; Cunha, Rosiane Lopes ^[5] ; de Oliveira, Leandro Soares ^{[2, 6]} ; Franca, Adriana Silva ^{[2, 6]}

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Sch Chem Engn, Dept Mat & Bioproc Engn, Av Albert Einstein 500, BR-13083852 Campinas, SP - Brazil

^[2] Univ Fed Minas Gerais UFMG, PPGCA, Av Antonio Carlos 6627, BR-31270901 Belo Horizonte, MG - Brazil

^[3] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil

^[4] Univ Sao Paulo, Food Res Ctr FoRC, Rua Lago 250, Semiind Bldg, Block C, BR-05508080 Sao Paulo, SP - Brazil

^[5] Univ Estadual Campinas, Dept Food Engn, UNICAMP, Fac Food Engn, BR-13083862 Campinas, SP - Brazil

^[6] Univ Fed Minas Gerais UFMG, DEMEC, Av Antonio Carlos 6627, BR-31270901 Belo Horizonte, MG - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 152, FEB 2022.
• Citações Web of Science: 0

Resumo

Oil-in-water (O/W) emulsions stabilized by cellulose nanocrystals (CNC) and/or sunflower proteins (SFP) were produced, aiming to study the effects of each and the mixture of these stabilizers on the interfacial behavior and physicochemical properties of O/W emulsions. The presence of CNC (non-surface activity compound) did not affect SFP solutions' adsorption kinetics since there were no differences in the interfacial tension curves of SFP and mixtures of stabilizers over time. However, either stabilizer provided alone high resistance against droplet coalescence over time (no evidence of oiling-off and no difference in the mean droplet size values), even systems with less viscoelastic interface (2 % CNC). Although droplet coalescence was prevented by steric hindrance and reduction of interfacial tension between the oil-water phases provided by CNC and SFP, respectively, these emulsions were unstable to the creaming phenomenon. Only the mixture of these stabilizers was able to prevent both destabilization mechanisms, initially by adsorption and anchoring of SFP on the interface, followed by adsorption of CNC in the free interface spaces, and finally by the interaction of non-adsorbed CNC particles in the continuous phase, which led to an increase in system viscosity. Thus, based on the results of interfacial properties and emulsions characteristics, we had a better understanding of stabilization mechanisms of O/W emulsions by a food-grade particle and a plant-derived protein. (AU)

• Processo FAPESP: 19/26348-0 - Encapsulação de agentes bioativos apolares em emulsões convencionais, emulsões de Pickering e nanoemulsões: aplicação em filmes ativos, e estudos sobre conservação da atividade e liberação controlada
• Beneficiário: Andresa Gomes Brunassi
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 20/02313-0 - Microfluídica e bioimpressão 3D como rotas para o desenvolvimento de sistemas para encapsulação de macrófagos à base de hidrogéis híbridos de gelana e fibrina
• Beneficiário: Ana Leticia Rodrigues Costa Lelis
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado