Autor segons l'article: Jayakumar, J; Ballon, A; Pallarès, J; Vernet, A; de Lamo-Castellví, S; Güell, C; Ferrando, M
Departament: Enginyeria Mecànica Enginyeria Química
Autor/s de la URV: Ballon, Aurélie / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Jayakumar, Jitesh / Pallarés Curto, Jorge María / Vernet Peña, Antonio
Paraules clau: Oil-in-water emulsion Microfluidics Insect protein Extraction Emulsion stability Droplet coalescence size oil-in-water emulsion microfluidics insects emulsion stability droplet coalescence
Resum: Dairy proteins are commonly used to stabilize oil-in-water (O/W) emulsions, which can be replaced by other sustainable sources of proteins, such as insects. This study investigated the potential of lesser mealworm protein concentrate (LMPC) as a sustainable alternative to whey protein isolate (WPI) in stabilizing oil-in-water (O/W) emulsions using microfluidics. The frequency of coalescence (Fcoal) was calculated using images of emulsion droplets obtained near the inlet and outlet of the coalescence channel. The stability of O/W emulsions, produced using sunflower oil (SFO) or hexadecane and stabilized with varying concentrations of LMPC and WPI (0.02% to 0.0005% w/v), was compared under controlled conditions. The dispersed phase fraction (5.3%-14.3% v/v), protein adsorption time onto oil droplets (0.0398–0.158 s), and pH (pH = 3 and pH = 7) were also studied. Fcoal was greatest (0.42 s−1) when the protein concentration was lowest (0.0005%), the oil percentage was highest (14.3%), the adsorption period was shortest (0.0398 s), and the pH was 3. Droplet diameters did not vary significantly, with values between 55 and 118 μm, across protein concentrations or adsorption periods, but a rise in oil fraction resulted in a substantial increase in droplet diameters. Increases in protein content, adsorption duration, and oil percentage all resulted in increased stability (reduction of Fcoal). While LMPC and WPI showed similar results in microfluidic experiments and other test conditions, further research is needed to verify LMPC's efficacy as a replacement for WPI in food emulsification. Nonetheless, the findings suggest that LMPC has potential as a substitute for WPI in this application.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: montse.ferrando@urv.cat montse.ferrando@urv.cat carme.guell@urv.cat carme.guell@urv.cat jordi.pallares@urv.cat anton.vernet@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat jitesh.jayakumar@urv.cat aurelie.ballon@urv.cat
Identificador de l'autor: 0000-0002-2076-4222 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-4566-5132 0000-0003-0305-2714 0000-0002-7028-1368 0000-0002-5261-6806 0000-0002-5261-6806 0000-0003-1056-9578
Data d'alta del registre: 2024-01-13
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0963996923006452
URL Document de llicència: http://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Research International. 172 113100-
Referència de l'ítem segons les normes APA: Jayakumar, J; Ballon, A; Pallarès, J; Vernet, A; de Lamo-Castellví, S; Güell, C; Ferrando, M (2023). Lesser mealworm (A. diaperinus) protein as a replacement for dairy proteins in the production of O/W emulsions: Droplet coalescence studies using microfluidics under controlled conditions. Food Research International, 172(), 113100-. DOI: 10.1016/j.foodres.2023.113100
DOI de l'article: 10.1016/j.foodres.2023.113100
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2023
Tipus de publicació: Journal Publications
Repositori URV