Development of gelled emulsions with improved oxidative and pH stability

Autor(es)

Sato, A. C. K. ^[1] ; Moraes, K. E. F. P. ^[1] ; Cunha, R. L. ^[1]

Afiliação do(s) autor(es)

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

• Tipo de documento: Artigo Científico
• Fonte: FOOD HYDROCOLLOIDS; v. 34, n. 1, p. 184-192, JAN 2014.
• Citações Web of Science: 25

Resumo

Olive oil emulsions were produced at high pressure homogenization (0-60 MPa), stabilized and gelled with gelatin, alginate or their mixture. Right after homogenization, these systems were evaluated according to their droplet size distribution and after gelation, uniaxial compression properties were assessed. Pure alginate emulsions showed larger mean droplet size and lower values of mechanical properties than emulsions with gelatin. Increasing homogenizing pressure led to monomodal droplets size distribution, although a weakening on gel structure was observed. For oxidative and pH stability assays, emulsions with smaller droplet sizes and polydispersity were chosen (40 MPa). Results of oxidative stability showed lower amount of primary and secondary oxidation products within the 30-day storage for the gelled emulsions as compared to a control sample (non-gelled). Considering the pH stability assays, results indicated that gelatin emulsions were not stable to any incubation condition at 37 degrees C. Alginate emulsions, on the other hand, showed to be relatively stable at the pH conditions evaluated, although a visible separated oil layer was observed at neutral pH. Generally, alginate-gelatin mixed emulsions showed enhanced oxidation and pH stability as compared to systems produced with only one biopolymer. Such improved stability of mixed gelled systems was associated to the emulsifying properties of gelatin with the high pH resistance of alginate as a delivery system. (c) 2012 Elsevier Ltd. 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
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• Modalidade de apoio: Auxílio à Pesquisa - Programa Equipamentos Multiusuários
• Processo FAPESP: 09/51456-9 - Avaliação da degradação de cápsulas alimentícias e liberação de compostos frente a condições bioquímicas e mecânicas do sistema gastrointestinal in vitro
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