Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodhyd.2022.108229 http://hdl.handle.net/11449/246099 |
Resumo: | Tannic acid-crosslinked whey protein isolate (TA-WPI) microgels can physically stabilize food emulsions by adsorption to the oil-water interface. Production of these particles is often accompanied by residual un-reacted WPI, which may play a role in the stabilization of emulsions. Here, TA-WPI microgels were produced and the presence and composition of surface-active molecules was characterized using ultrafiltration. Full purification was not feasible; the final dispersion used for emulsification had microgels and free protein in a ∼20:1 mass ratio, both of them enriched in β-lactoglobulin compared to the starting material. The physical characteristics of emulsions stabilized by blends of microgels and native WPI depended on the homogenization method used. When using low-shear methods (rotor-stator), microgels suppressed coalescence by bridging flocculation, which was disrupted by WPI over 14 days of storage. On the other hand, emulsions produced under high shear (microfluidizer) were very viscous, and highly flocculated, and they remained in the flocculated form after 14 days of incubation, which may be due to strong anchoring of adsorbed microgels caused by the high energy provided to the system during the homogenization procedure. |
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Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsionsBridging flocculationMixed systemsParticle-stabilized emulsionsSurface-active moleculesTannic acidWPI microgelsTannic acid-crosslinked whey protein isolate (TA-WPI) microgels can physically stabilize food emulsions by adsorption to the oil-water interface. Production of these particles is often accompanied by residual un-reacted WPI, which may play a role in the stabilization of emulsions. Here, TA-WPI microgels were produced and the presence and composition of surface-active molecules was characterized using ultrafiltration. Full purification was not feasible; the final dispersion used for emulsification had microgels and free protein in a ∼20:1 mass ratio, both of them enriched in β-lactoglobulin compared to the starting material. The physical characteristics of emulsions stabilized by blends of microgels and native WPI depended on the homogenization method used. When using low-shear methods (rotor-stator), microgels suppressed coalescence by bridging flocculation, which was disrupted by WPI over 14 days of storage. On the other hand, emulsions produced under high shear (microfluidizer) were very viscous, and highly flocculated, and they remained in the flocculated form after 14 days of incubation, which may be due to strong anchoring of adsorbed microgels caused by the high energy provided to the system during the homogenization procedure.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]Janssen, AnnabelNicoletti, Vânia Regina [UNESP]Schroën, Karinde Ruiter, Jolet2023-07-29T12:31:43Z2023-07-29T12:31:43Z2023-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.foodhyd.2022.108229Food Hydrocolloids, v. 135.0268-005Xhttp://hdl.handle.net/11449/24609910.1016/j.foodhyd.2022.1082292-s2.0-85140048030Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Hydrocolloidsinfo:eu-repo/semantics/openAccess2023-07-29T12:31:43Zoai:repositorio.unesp.br:11449/246099Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T20:13:21.876059Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
title |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
spellingShingle |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions Silva, Jéssica Thaís do Prado [UNESP] Bridging flocculation Mixed systems Particle-stabilized emulsions Surface-active molecules Tannic acid WPI microgels |
title_short |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
title_full |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
title_fullStr |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
title_full_unstemmed |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
title_sort |
Synergistic effect of whey proteins and their derived microgels in the stabilization of O/W emulsions |
author |
Silva, Jéssica Thaís do Prado [UNESP] |
author_facet |
Silva, Jéssica Thaís do Prado [UNESP] Janssen, Annabel Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
author_role |
author |
author2 |
Janssen, Annabel Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
author2_role |
author 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] Janssen, Annabel Nicoletti, Vânia Regina [UNESP] Schroën, Karin de Ruiter, Jolet |
dc.subject.por.fl_str_mv |
Bridging flocculation Mixed systems Particle-stabilized emulsions Surface-active molecules Tannic acid WPI microgels |
topic |
Bridging flocculation Mixed systems Particle-stabilized emulsions Surface-active molecules Tannic acid WPI microgels |
description |
Tannic acid-crosslinked whey protein isolate (TA-WPI) microgels can physically stabilize food emulsions by adsorption to the oil-water interface. Production of these particles is often accompanied by residual un-reacted WPI, which may play a role in the stabilization of emulsions. Here, TA-WPI microgels were produced and the presence and composition of surface-active molecules was characterized using ultrafiltration. Full purification was not feasible; the final dispersion used for emulsification had microgels and free protein in a ∼20:1 mass ratio, both of them enriched in β-lactoglobulin compared to the starting material. The physical characteristics of emulsions stabilized by blends of microgels and native WPI depended on the homogenization method used. When using low-shear methods (rotor-stator), microgels suppressed coalescence by bridging flocculation, which was disrupted by WPI over 14 days of storage. On the other hand, emulsions produced under high shear (microfluidizer) were very viscous, and highly flocculated, and they remained in the flocculated form after 14 days of incubation, which may be due to strong anchoring of adsorbed microgels caused by the high energy provided to the system during the homogenization procedure. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-07-29T12:31:43Z 2023-07-29T12:31:43Z 2023-02-01 |
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.foodhyd.2022.108229 Food Hydrocolloids, v. 135. 0268-005X http://hdl.handle.net/11449/246099 10.1016/j.foodhyd.2022.108229 2-s2.0-85140048030 |
url |
http://dx.doi.org/10.1016/j.foodhyd.2022.108229 http://hdl.handle.net/11449/246099 |
identifier_str_mv |
Food Hydrocolloids, v. 135. 0268-005X 10.1016/j.foodhyd.2022.108229 2-s2.0-85140048030 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Hydrocolloids |
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_ |
1808129174226862080 |