High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier

Detalhes bibliográficos
Autor(a) principal: Santos, Matheus Augusto Silva, 1991-
Data de Publicação: 2023
Outros Autores: Fonseca, Larissa Ribas, 1994-, Okuro, Paula Kiyomi, 1987-, Cunha, Rosiane Lopes da, 1967-
Tipo de documento: Artigo
Idioma: und
Título da fonte: Repositório da Produção Científica e Intelectual da Unicamp
Texto Completo: https://hdl.handle.net/20.500.12733/14790
Resumo: Agradecimentos: The authors would like to thank PhD Vanessa Martins da Silva (laboratory technician) for the support, and Alibra Ingredientes for the protein donation. The authors would also like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM apparatus and PhD Gisele M. L. Dalmonico for the support with cryo-TEM microscopy. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES) - Finance Code 001. Paula Kiyomi Okuro thanks São Paulo Research Foundation -FAPESP (grant #2018/20308-3 and #2019/26046-3). Rosiane Lopes Cunha thank National Council for Scientific and Technological Development -CNPq (grant #307094/2021-9). The authors thank grant #2019/27354-3, FAPESP
id CAMP_f13fa7eb29f00190004ff4fcf792dc5d
oai_identifier_str oai:https://www.repositorio.unicamp.br/:1368617
network_acronym_str CAMP
network_name_str Repositório da Produção Científica e Intelectual da Unicamp
repository_id_str
spelling High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifierArtigo originalComplexos linearesEmulsõesEstruturaSubstitutos de gorduraEstabilidade oxidativaComplexesEmulsionsStructureFat substitutesOxidative stabilityHIPEAgradecimentos: The authors would like to thank PhD Vanessa Martins da Silva (laboratory technician) for the support, and Alibra Ingredientes for the protein donation. The authors would also like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM apparatus and PhD Gisele M. L. Dalmonico for the support with cryo-TEM microscopy. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES) - Finance Code 001. Paula Kiyomi Okuro thanks São Paulo Research Foundation -FAPESP (grant #2018/20308-3 and #2019/26046-3). Rosiane Lopes Cunha thank National Council for Scientific and Technological Development -CNPq (grant #307094/2021-9). The authors thank grant #2019/27354-3, FAPESPAbstract: High internal phase emulsion (HIPE) was produced and stabilized using a novel antioxidant emulsifier formed by the complexation between sodium caseinate (SC) and quercetin (Q). Colloidal complexes, produced via an alkaline process, showed great ability to reduce the interfacial tension between oil–water phases, promoting stabilization of the HIPEs even at low concentrations (1.5% w/v in the aqueous fraction). HIPEs at 0.80 volume fraction of dispersed phase presented remarkable viscosity due to the high-packing network of oil droplets surrounded by a thin liquid layer. Moreover, the emulsions showed a gel-like behavior and kinetic stability for 45-days at 25 °C. The approach of SC:Q complexes on HIPEs development is promising to reduce lipid oxidation, translated by the formation of hydroperoxides and malondialdehyde during storage, especially for the complex formed with the highest amount of the phenolic compound. In this study, the development of HIPEs with outstanding kinetic and oxidative stability is reported as a potential alternative for the development of healthier products with reduced saturated and trans-fat contentCOORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPESCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQFUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESPFechadoUNIVERSIDADE ESTADUAL DE CAMPINASSantos, Matheus Augusto Silva, 1991-Fonseca, Larissa Ribas, 1994-Okuro, Paula Kiyomi, 1987-Cunha, Rosiane Lopes da, 1967-2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12733/14790SANTOS, Matheus Augusto Silva et al. High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier. Food research international. Oxford. Disponível em: https://hdl.handle.net/20.500.12733/14790. Acesso em: 7 mai. 2024.undhttps://repositorio.unicamp.br/acervo/detalhe/1368617reponame:Repositório da Produção Científica e Intelectual da Unicampinstname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPinfo:eu-repo/semantics/openAccess2024-04-25T20:49:19Zoai:https://www.repositorio.unicamp.br/:1368617Repositório InstitucionalPUBhttp://repositorio.unicamp.br/oai/requestreposip@unicamp.bropendoar:2024-04-25T20:49:19Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)false
dc.title.none.fl_str_mv High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
title High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
spellingShingle High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
Santos, Matheus Augusto Silva, 1991-
Artigo original
Complexos lineares
Emulsões
Estrutura
Substitutos de gordura
Estabilidade oxidativa
Complexes
Emulsions
Structure
Fat substitutes
Oxidative stability
HIPE
title_short High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
title_full High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
title_fullStr High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
title_full_unstemmed High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
title_sort High internal phase emulsion stabilized by sodium caseinate : quercetin complex as antioxidant emulsifier
author Santos, Matheus Augusto Silva, 1991-
author_facet Santos, Matheus Augusto Silva, 1991-
Fonseca, Larissa Ribas, 1994-
Okuro, Paula Kiyomi, 1987-
Cunha, Rosiane Lopes da, 1967-
author_role author
author2 Fonseca, Larissa Ribas, 1994-
Okuro, Paula Kiyomi, 1987-
Cunha, Rosiane Lopes da, 1967-
author2_role author
author
author
dc.contributor.none.fl_str_mv UNIVERSIDADE ESTADUAL DE CAMPINAS
dc.contributor.author.fl_str_mv Santos, Matheus Augusto Silva, 1991-
Fonseca, Larissa Ribas, 1994-
Okuro, Paula Kiyomi, 1987-
Cunha, Rosiane Lopes da, 1967-
dc.subject.por.fl_str_mv Artigo original
Complexos lineares
Emulsões
Estrutura
Substitutos de gordura
Estabilidade oxidativa
Complexes
Emulsions
Structure
Fat substitutes
Oxidative stability
HIPE
topic Artigo original
Complexos lineares
Emulsões
Estrutura
Substitutos de gordura
Estabilidade oxidativa
Complexes
Emulsions
Structure
Fat substitutes
Oxidative stability
HIPE
description Agradecimentos: The authors would like to thank PhD Vanessa Martins da Silva (laboratory technician) for the support, and Alibra Ingredientes for the protein donation. The authors would also like to acknowledge the Brazilian Nanotechnology National Laboratory (LNNano) for allocation of the TEM apparatus and PhD Gisele M. L. Dalmonico for the support with cryo-TEM microscopy. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brazil (CAPES) - Finance Code 001. Paula Kiyomi Okuro thanks São Paulo Research Foundation -FAPESP (grant #2018/20308-3 and #2019/26046-3). Rosiane Lopes Cunha thank National Council for Scientific and Technological Development -CNPq (grant #307094/2021-9). The authors thank grant #2019/27354-3, FAPESP
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12733/14790
SANTOS, Matheus Augusto Silva et al. High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier. Food research international. Oxford. Disponível em: https://hdl.handle.net/20.500.12733/14790. Acesso em: 7 mai. 2024.
url https://hdl.handle.net/20.500.12733/14790
identifier_str_mv SANTOS, Matheus Augusto Silva et al. High internal phase emulsion stabilized by sodium caseinate: quercetin complex as antioxidant emulsifier. Food research international. Oxford. Disponível em: https://hdl.handle.net/20.500.12733/14790. Acesso em: 7 mai. 2024.
dc.language.iso.fl_str_mv und
language und
dc.relation.none.fl_str_mv https://repositorio.unicamp.br/acervo/detalhe/1368617
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório da Produção Científica e Intelectual da Unicamp
instname:Universidade Estadual de Campinas (UNICAMP)
instacron:UNICAMP
instname_str Universidade Estadual de Campinas (UNICAMP)
instacron_str UNICAMP
institution UNICAMP
reponame_str Repositório da Produção Científica e Intelectual da Unicamp
collection Repositório da Produção Científica e Intelectual da Unicamp
repository.name.fl_str_mv Repositório da Produção Científica e Intelectual da Unicamp - Universidade Estadual de Campinas (UNICAMP)
repository.mail.fl_str_mv reposip@unicamp.br
_version_ 1799030834023366656

Registros relacionados