Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode

Detalhes bibliográficos
Autor(a) principal: Ribeiro, Andreia
Data de Publicação: 2022
Outros Autores: Manrique, Yaidelin A., Barreiro, M.F., Lopes, José Carlos B., Dias, Madalena M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/25974
Resumo: Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages over traditional systems. Having in view their effective use it is important to study their stability against environmental stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp) Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures (5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size, morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10), and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC). Results indicate no significant differences related to the used production method. From an industrial perspective, this work also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial process is feasible without impacting stability.
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spelling Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous modePickering emulsionsHydroxyapatiteEnvironmental stressStabilityOil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages over traditional systems. Having in view their effective use it is important to study their stability against environmental stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp) Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures (5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size, morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10), and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC). Results indicate no significant differences related to the used production method. From an industrial perspective, this work also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial process is feasible without impacting stability.This work was financially supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020 and UIDP/50020/2020 (LSRE-LCM), and UIDB/00690/2020 (CIMO) funded by national funds through FCT/ MCTES (PIDDAC). Andreia Ribeiro acknowledges her PhD fellowship funded by Project NORTE-08–5369-FSE-000028, supported by N2020, under PT2020, through ESF. Authors thank Fluidinova S.A. for providing samples of nanoXIM-CarePaste.SpringerBiblioteca Digital do IPBRibeiro, AndreiaManrique, Yaidelin A.Barreiro, M.F.Lopes, José Carlos B.Dias, Madalena M.2022-10-10T10:32:15Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/25974engRibeiro, Andreia; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M. (2022). Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode. Food Biophysics. ISSN 1557-1866. 17:3, p. 422-4361557-186610.1007/s11483-022-09732-z1557-1858info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:56:58Zoai:bibliotecadigital.ipb.pt:10198/25974Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:16:08.545371Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
title Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
spellingShingle Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
Ribeiro, Andreia
Pickering emulsions
Hydroxyapatite
Environmental stress
Stability
title_short Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
title_full Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
title_fullStr Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
title_full_unstemmed Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
title_sort Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
author Ribeiro, Andreia
author_facet Ribeiro, Andreia
Manrique, Yaidelin A.
Barreiro, M.F.
Lopes, José Carlos B.
Dias, Madalena M.
author_role author
author2 Manrique, Yaidelin A.
Barreiro, M.F.
Lopes, José Carlos B.
Dias, Madalena M.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Ribeiro, Andreia
Manrique, Yaidelin A.
Barreiro, M.F.
Lopes, José Carlos B.
Dias, Madalena M.
dc.subject.por.fl_str_mv Pickering emulsions
Hydroxyapatite
Environmental stress
Stability
topic Pickering emulsions
Hydroxyapatite
Environmental stress
Stability
description Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages over traditional systems. Having in view their effective use it is important to study their stability against environmental stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp) Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures (5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size, morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10), and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC). Results indicate no significant differences related to the used production method. From an industrial perspective, this work also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial process is feasible without impacting stability.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-10T10:32:15Z
2022
2022-01-01T00:00:00Z
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 http://hdl.handle.net/10198/25974
url http://hdl.handle.net/10198/25974
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Ribeiro, Andreia; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M. (2022). Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode. Food Biophysics. ISSN 1557-1866. 17:3, p. 422-436
1557-1866
10.1007/s11483-022-09732-z
1557-1858
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.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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