Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100023 |
Resumo: | This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product. |
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Brazilian Journal of Food Technology |
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Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acidsRheologyW/O emulsion (water/oil)EmulsifierButter milkOmega- 3 fatty acidsFunctional foodThis study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product.Instituto de Tecnologia de Alimentos - ITAL2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100023Brazilian Journal of Food Technology v.18 n.1 2015reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.2014info:eu-repo/semantics/openAccessZAPATA,Angela María OrmazaRODRÍGUEZ-BARONA,SneyderGÓMEZ,Gloria Inés Giraldoeng2015-09-22T00:00:00Zoai:scielo:S1981-67232015000100023Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2015-09-22T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
title |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
spellingShingle |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids ZAPATA,Angela María Ormaza Rheology W/O emulsion (water/oil) Emulsifier Butter milk Omega- 3 fatty acids Functional food |
title_short |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
title_full |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
title_fullStr |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
title_full_unstemmed |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
title_sort |
Rheological characterization and stability study of an emulsion made with a dairy by-product enriched with omega-3 fatty acids |
author |
ZAPATA,Angela María Ormaza |
author_facet |
ZAPATA,Angela María Ormaza RODRÍGUEZ-BARONA,Sneyder GÓMEZ,Gloria Inés Giraldo |
author_role |
author |
author2 |
RODRÍGUEZ-BARONA,Sneyder GÓMEZ,Gloria Inés Giraldo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
ZAPATA,Angela María Ormaza RODRÍGUEZ-BARONA,Sneyder GÓMEZ,Gloria Inés Giraldo |
dc.subject.por.fl_str_mv |
Rheology W/O emulsion (water/oil) Emulsifier Butter milk Omega- 3 fatty acids Functional food |
topic |
Rheology W/O emulsion (water/oil) Emulsifier Butter milk Omega- 3 fatty acids Functional food |
description |
This study involved a rheological characterization of a W/O emulsion manufactured on a pilot scale using omega-3 fatty acids as part of the oil phase and butter milk as the emulsifier. Polyunsaturated omega-3 fatty acids are essential to prevent cardiovascular diseases, improve pulmonary function and also form part of the neurological structure. Buttermilk is a by-product of the dairy industry and has a high organic load which possesses surfactant properties and constitutes a good substitute for conventional emulsifiers in the food industry. The microstructural nature of the emulsion was characterized from the viscoelastic parameters and mechanical spectra. The linear viscoelastic range was determined, from which the maximum stress that the emulsion could withstand from the processing conditions without altering its microstructure was established. In addition, the storage stability of the emulsion was studied to instrumentally predict the rheological behaviour before sensory destabilization of the emulsion was observed. At the frequencies used, a significant decrease in dynamic viscoelastic parameters was periodically observed (G 'and G''), showing a structural change during storage. Furthermore, a coalescence phenomenon was observed after 18 months. The formulation with added omega-3 fatty acids and buttermilk provided a basis for obtaining a functional food as well as adding value to an industrial by-product. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100023 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000100023 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.2014 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.18 n.1 2015 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128700807118848 |