Autor segons l'article: Kaade, W; Ferrando, M; de Lamo-Castellví, S; Güll, C
Departament: Enginyeria Química
Autor/s de la URV: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Paraules clau: Whey protein Sodium caseinate Multiple emulsions Membrane emulsification Lemon oil Encapsulation Carboxymethyl cellulose electrostatic complex whey protein stability sodium caseinate protein pectin membrane emulsification food encapsulation emulsification carboxymethyl cellulose electrostatic complex
Resum: Lemon oil is widely used for food flavoring purposes, but due to its low water solubility and tendency to oxidation, requires encapsulation in oil-in-water (O/W) emulsions. Therefore, this study assesses the use of two natural biopolymers and a tailor-made one to encapsulate lemon oil with a dynamic membrane of tunable pore size (DMTS). This emulsification system, consisting of an outer bed layer of silica beads sitting upon a metal microporous metallic membrane, overcomes the limitations of conventional emulsification membranes, such as low throughput, complex cleaning before reuse, fixed membrane thickness and pore size, and significative protein fouling. The effects of the DMTS characteristics on the droplet size distribution and emulsion productivity were studied. The results demonstrate that mono-dispersed emulsions can be obtained using dynamic membranes for all the biopolymers studied and the productivity can reach 1000 m3 m−2h−1 pointing out the suitability of this system for scale-up.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Nutrição Medicina veterinaria Medicina ii Materiais Interdisciplinar Food science & technology Food science Farmacia Engineering, chemical Engenharias iv Engenharias iii Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: 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: 2024-08-03
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0260877423002182
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Journal Of Food Engineering. 357
Referència de l'ítem segons les normes APA: Kaade, W; Ferrando, M; de Lamo-Castellví, S; Güll, C (2023). Linking processing to formulation in dynamic membranes of tunable pore size for lemon oil emulsions. Journal Of Food Engineering, 357(), -. DOI: 10.1016/j.jfoodeng.2023.111620
DOI de l'article: 10.1016/j.jfoodeng.2023.111620
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV