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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
09/06/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SILVA, J. T. P.; BENETTI, J. V. M.; ALEXANDRINO, T. T. B.; ASSIS, O. B. G. de; RUITER, J. de; SCHROËN, K.; NICOLETTI, V. R. |
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Afiliação: |
ODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA. |
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Título: |
Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Foods, v. 10, a. 1296, 2021. |
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Páginas: |
1-15 |
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DOI: |
https://doi.org/10.3390/foods10061296 |
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Idioma: |
Inglês |
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Conteúdo: |
Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60◦ . This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other foodgrade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material. |
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Palavras-Chave: |
Particle properties; Protein microgels; Tannic acid. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02172naa a2200253 a 4500
001 2132256
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.3390/foods10061296$2DOI
100 1 $aSILVA, J. T. P.
245 $aWhey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions.$h[electronic resource]
260 $c2021
300 $a1-15
520 $aWhey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60◦ . This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other foodgrade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.
653 $aParticle properties
653 $aProtein microgels
653 $aTannic acid
700 1 $aBENETTI, J. V. M.
700 1 $aALEXANDRINO, T. T. B.
700 1 $aASSIS, O. B. G. de
700 1 $aRUITER, J. de
700 1 $aSCHROËN, K.
700 1 $aNICOLETTI, V. R.
773 $tFoods$gv. 10, a. 1296, 2021.
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Registro original: |
Embrapa Instrumentação (CNPDIA) |
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| Registros recuperados : 3 | |
| 1. |  | RIBEIRO, E. F.; BARROS-ALEXANDRINO, T. T.; ASSIS, O. B. G. de; CRUZ JUNIOR, A.; QUILES, A.; HERNANDO, I.; NICOLETTI, V. R. Chitosan and crosslinked chitosan nanoparticles: Synthesis, characterization and their role as Pickering emulsifiers. Carbohydrate Polymers, v. 250, 116878, 2020. 1 - 10| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 2. | | SILVA, J. T. P.; BENETTI, J. V. M.; ALEXANDRINO, T. T. B.; ASSIS, O. B. G. de; RUITER, J. de; SCHROËN, K.; NICOLETTI, V. R. Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions. Foods, v. 10, a. 1296, 2021. 1-15| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Instrumentação. |
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| 3. | | GALLO, T. C. B.; BEAUMAL, V.; HOUINSOU-HOUSSOU, B.; VIAU, M.; RIBOURG-BIRAULT, L.; SOTIN, H.; BONICEL, J.; BOIRE, A.; QUEIROZ, V. A. V.; MAMERI, H.; GUYOT, S.; RIAUBLANC, A.; NICOLETTI, V. R.; BERTON-CARABIN, C. Sorghum protein ingredients: production, compositional variability and enhancement of aqueous dispersibility through homogenization. Future Foods, v. 9, 100323, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| Registros recuperados : 3 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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