Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH....

Descripción completa

Detalles Bibliográficos
Autores principales: Di Giorgio, Luciana, Salgado, Pablo Rodrigo, Mauri, Adriana Noemí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/160490
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-160490
record_format dspace
spelling I19-R120-10915-1604902023-11-23T20:43:21Z http://sedici.unlp.edu.ar/handle/10915/160490 Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals Di Giorgio, Luciana Salgado, Pablo Rodrigo Mauri, Adriana Noemí 2022 2023-11-23T18:19:33Z en Química O/W emulsion Soy proteins Cellulose nanocrystals Fish oil Rheological properties Emulsion stability This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by-nc-nd/4.0/ Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
spellingShingle Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
topic_facet Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
description This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature.
format Articulo
Articulo
author Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author_facet Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author_sort Di Giorgio, Luciana
title Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_short Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_full Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_fullStr Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_full_unstemmed Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_sort fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/160490
work_keys_str_mv AT digiorgioluciana fishoilinwateremulsionsstabilizedbysoyproteinsandcellulosenanocrystals
AT salgadopablorodrigo fishoilinwateremulsionsstabilizedbysoyproteinsandcellulosenanocrystals
AT mauriadriananoemi fishoilinwateremulsionsstabilizedbysoyproteinsandcellulosenanocrystals
_version_ 1807221912819990528

Ejemplares similares