Articles producció científica> Enginyeria Química

Polyphenol loaded w1/o/w2 emulsions stabilized with lesser mealworm (Alphitobius diaperinus) protein concentrate produced by membrane emulsification: Stability under simulated storage, process, and digestion conditions

  • Dades identificatives

    Identificador: imarina:9242320
    Autors:
    Wang JBallon ASchroën Kde Lamo-Castellví SFerrando MGüell C
    Resum:
    Water-in-oil-in-water (W1/O/W2 ) emulsions are complex delivery systems for polyphe-nols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 µm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze–thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90?C). The results show LMPC’s ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
  • Altres:

    Autor segons l'article: Wang J; Ballon A; Schroën K; de Lamo-Castellví S; Ferrando M; Güell C
    Departament: Enginyeria Química
    Autor/s de la URV: Ballon, Aurélie / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Wang, Junjing
    Codi de projecte: Grant agreement No. 713679
    Paraules clau: Polyphenol encapsulation Multiple emulsions Membrane emulsification Lesser mealworm Insect protein Freeze-thaw stability Emulsion stability w/o/w emulsions rich extract polyphenol encapsulation pea protein multiple emulsions membrane emulsification lesser mealworm grade double emulsions functional-properties enzymatic-hydrolysis emulsion stability emulsifying properties edible insects
    Resum: Water-in-oil-in-water (W1/O/W2 ) emulsions are complex delivery systems for polyphe-nols amongst other bio-actives. To stabilize the oil–water interphase, dairy proteins are commonly employed, which are ideally replaced by other, more sustainable sources, such as insect proteins. In this study, lesser mealworm (Alphitobius diaperinus) protein concentrate (LMPC) is assessed and compared to whey protein (WPI) and pea protein (PPI), to stabilize W1/O/W2 emulsions and encapsulate a commercial polyphenol. The results show that LMPC is able to stabilize W1/O/W2 emulsions comparably to whey protein and pea protein when using a low-energy membrane emulsification system. The final droplet size (d4,3) is 7.4 µm and encapsulation efficiency is between 72 and 74%, regardless of the protein used. Under acidic conditions, the LMPC shows a similar performance to whey protein and outperforms pea protein. Under alkaline conditions, the three proteins perform similarly, while the LMPC-stabilized emulsions are less able to withstand osmotic pressure differences. The LMPC stabilized emulsions are also more prone to droplet coalescence after a freeze–thaw cycle than the WPI-stabilized ones, but they are the most stable when exposed to the highest temperatures tested (90?C). The results show LMPC’s ability to stabilize multiple emulsions and encapsulate a polyphenol, which opens the door for application in foods. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
    Àrees temàtiques: Plant science Microbiology Health professions (miscellaneous) Health (social science) Food science & technology Food science
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: aurelie.ballon@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat
    Identificador de l'autor: 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
    Data d'alta del registre: 2024-07-27
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2304-8158/10/12/2997
    Programa de finançament: Marie Skłodowska-Curie Actions - European Union's Horizon 2020 research and innovation programme
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Foods. 10 (12):
    Referència de l'ítem segons les normes APA: Wang J; Ballon A; Schroën K; de Lamo-Castellví S; Ferrando M; Güell C (2021). Polyphenol loaded w1/o/w2 emulsions stabilized with lesser mealworm (Alphitobius diaperinus) protein concentrate produced by membrane emulsification: Stability under simulated storage, process, and digestion conditions. Foods, 10(12), -. DOI: 10.3390/foods10122997
    Acrònim: MFP
    DOI de l'article: 10.3390/foods10122997
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2021
    Acció del programa de finançament: Martí i Franquès COFUND Doctoral Programme
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Food Science,Food Science & Technology,Health (Social Science),Health Professions (Miscellaneous),Microbiology,Plant Science
    Polyphenol encapsulation
    Multiple emulsions
    Membrane emulsification
    Lesser mealworm
    Insect protein
    Freeze-thaw stability
    Emulsion stability
    w/o/w emulsions
    rich extract
    polyphenol encapsulation
    pea protein
    multiple emulsions
    membrane emulsification
    lesser mealworm
    grade double emulsions
    functional-properties
    enzymatic-hydrolysis
    emulsion stability
    emulsifying properties
    edible insects
    Plant science
    Microbiology
    Health professions (miscellaneous)
    Health (social science)
    Food science & technology
    Food science
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