Autor segons l'article: Kaade W; Méndez-Sánchez C; Güell C; De Lamo-Castellví S; Mestres M; Ferrando M
Departament: Enginyeria Química Química Analítica i Química Orgànica
Autor/s de la URV: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Méndez Sánchez, Carmen / Mestres Solé, Maria Montserrat
Paraules clau: Whey protein Spg membrane emulsification Rich extract Physical/chemical stability Electrostatic complex whey protein physical/chemical stability parameters nanoemulsions flavor emulsification electrostatic complex components
Resum: Lemon oil (LO) has been used as a flavoring food additive and its encapsulation in emulsions has facilitated its incorporation in food and pharmaceutical products. d-Limonene, the main ingredient in LO, and citral, the compound responsible for the aromatic profile, are easily oxidized and a new emulsion interfacial structure is needed to protect these compounds. This paper studies the physical and chemical stabilities of LO-in-water emulsions produced by membrane emulsification as a function of the oil droplets’ surface electric charge and interfacial thickness. For that purpose, the different stabilizers used were whey protein (pH: 3.8 and 6.8), and, for the first time in lemon oil encapsulation, an electrostatic whey protein-carboxymethyl cellulose (WP-CMC) complex (pH: 3.8). Although this complex did not improve emulsions’ physical stability when it comes to droplet size, it has contributed to maintaining the emulsions’ original color. As for chemical stability, the WP-CMC complex decreased the production of off-flavors resulting from the deterioration of d-limonene and citral under accelerated oxidation conditions.
Àrees temàtiques: Organic chemistry Food science & technology Food science Chemistry (miscellaneous) Analytical chemistry
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: carmen.mendez@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat montserrat.mestres@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 0000-0001-9805-3482 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00274
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Acs Food Science And Technology. 2 (1): 41-48
Referència de l'ítem segons les normes APA: Kaade W; Méndez-Sánchez C; Güell C; De Lamo-Castellví S; Mestres M; Ferrando M (2022). Complexed Biopolymer of Whey Protein and Carboxymethyl Cellulose to Enhance the Chemical Stability of Lemon Oil-in-Water Emulsions. Acs Food Science And Technology, 2(1), 41-48. DOI: 10.1021/acsfoodscitech.1c00274
DOI de l'article: 10.1021/acsfoodscitech.1c00274
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2022
Tipus de publicació: Journal Publications
Repositori URV