Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.jfoodeng.2021.110850 http://hdl.handle.net/11449/222725 |
Resumo: | Tannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water interface, and early-time stabilization of a model emulsion. Langmuir trough experiments show that the microgels have a compression behaviour similar to synthetic microgels with a core-shell structure. The dangling chains provide protein-protein interactions at low surface coverage, while the partially-flattened cores provide thicker surface patches. Microfluidic experiments showed that at low continuous phase concentration, WPI microgels suppress coalescence due to bridging, which leads to improved stability compared to emulsions stabilized by native WPI. In contrast to classic Pickering emulsions, longer adsorption times lead to higher adsorbed amounts, which is expected due to the chains on the microgel surface, and possibly flattening of these microgels at the interface. Both features together are expected to be instrumental in obtaining highly stable microgel-stabilized food emulsions. |
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Repositório Institucional da UNESP |
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Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviourBridging flocculationCompression isothermEmulsion stabilityMicrofluidicsTannic acidWPI microgelsTannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water interface, and early-time stabilization of a model emulsion. Langmuir trough experiments show that the microgels have a compression behaviour similar to synthetic microgels with a core-shell structure. The dangling chains provide protein-protein interactions at low surface coverage, while the partially-flattened cores provide thicker surface patches. Microfluidic experiments showed that at low continuous phase concentration, WPI microgels suppress coalescence due to bridging, which leads to improved stability compared to emulsions stabilized by native WPI. In contrast to classic Pickering emulsions, longer adsorption times lead to higher adsorbed amounts, which is expected due to the chains on the microgel surface, and possibly flattening of these microgels at the interface. Both features together are expected to be instrumental in obtaining highly stable microgel-stabilized food emulsions.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Unesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio PretoFood Process Engineering Group Wageningen University & ResearchUnesp - São Paulo State University Institute of Biosciences Humanities and Exact Sciences, Cristóvão Colombo 2265, São José do Rio PretoCAPES: 88887.310463/2018-00CAPES: 88887.374187/2019-00Universidade Estadual Paulista (UNESP)Wageningen University & ResearchSilva, Jéssica Thaís do Prado [UNESP]Nicoletti, Vânia Regina [UNESP]Schroën, Karinde Ruiter, Jolet2022-04-28T19:46:25Z2022-04-28T19:46:25Z2022-03-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.jfoodeng.2021.110850Journal of Food Engineering, v. 317.0260-8774http://hdl.handle.net/11449/22272510.1016/j.jfoodeng.2021.1108502-s2.0-85117855138Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengJournal of Food Engineeringinfo:eu-repo/semantics/openAccess2022-04-28T19:46:26Zoai:repositorio.unesp.br:11449/222725Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462022-04-28T19:46:26Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
title |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
spellingShingle |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour Silva, Jéssica Thaís do Prado [UNESP] Bridging flocculation Compression isotherm Emulsion stability Microfluidics Tannic acid WPI microgels |
title_short |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
title_full |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
title_fullStr |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
title_full_unstemmed |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
title_sort |
Enhanced coalescence stability of droplets through multi-faceted microgel adsorption behaviour |
author |
Silva, Jéssica Thaís do Prado [UNESP] |
author_facet |
Silva, Jéssica Thaís do Prado [UNESP] Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
author_role |
author |
author2 |
Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Wageningen University & Research |
dc.contributor.author.fl_str_mv |
Silva, Jéssica Thaís do Prado [UNESP] Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
dc.subject.por.fl_str_mv |
Bridging flocculation Compression isotherm Emulsion stability Microfluidics Tannic acid WPI microgels |
topic |
Bridging flocculation Compression isotherm Emulsion stability Microfluidics Tannic acid WPI microgels |
description |
Tannic acid-crosslinking of whey protein isolate (WPI) microgels produces soft particles that can physically stabilize food emulsions. Here, these particles were used to investigate their compression at the air-water interface, and early-time stabilization of a model emulsion. Langmuir trough experiments show that the microgels have a compression behaviour similar to synthetic microgels with a core-shell structure. The dangling chains provide protein-protein interactions at low surface coverage, while the partially-flattened cores provide thicker surface patches. Microfluidic experiments showed that at low continuous phase concentration, WPI microgels suppress coalescence due to bridging, which leads to improved stability compared to emulsions stabilized by native WPI. In contrast to classic Pickering emulsions, longer adsorption times lead to higher adsorbed amounts, which is expected due to the chains on the microgel surface, and possibly flattening of these microgels at the interface. Both features together are expected to be instrumental in obtaining highly stable microgel-stabilized food emulsions. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-28T19:46:25Z 2022-04-28T19:46:25Z 2022-03-01 |
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://dx.doi.org/10.1016/j.jfoodeng.2021.110850 Journal of Food Engineering, v. 317. 0260-8774 http://hdl.handle.net/11449/222725 10.1016/j.jfoodeng.2021.110850 2-s2.0-85117855138 |
url |
http://dx.doi.org/10.1016/j.jfoodeng.2021.110850 http://hdl.handle.net/11449/222725 |
identifier_str_mv |
Journal of Food Engineering, v. 317. 0260-8774 10.1016/j.jfoodeng.2021.110850 2-s2.0-85117855138 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Journal of Food Engineering |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803650243586162688 |