Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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