Articles producció científicaEnginyeria Química

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

  • Dades identificatives

    Identificador:  imarina:9324090
    Autors:  Jayakumar, Jitesh; Ballon, Aurelie; Pallares, Jordi; Vernet, Anton; de Lamo-Castellvi, Silvia; Guell, Carme; Ferrando, Montserrat
    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.
  • Altres:

    Enllaç font original: https://www.sciencedirect.com/science/article/pii/S0963996923006452
    Referència de l'ítem segons les normes APA: Jayakumar, Jitesh; Ballon, Aurelie; Pallares, Jordi; Vernet, Anton; de Lamo-Castellvi, Silvia; Guell, Carme; Ferrando, Montserrat (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
    Referència a l'article segons font original: Food Research International. 172 113100-
    DOI de l'article: 10.1016/j.foodres.2023.113100
    Any de publicació de la revista: 2023
    Entitat: Universitat Rovira i Virgili
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Data d'alta del registre: 2025-02-19
    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
    Departament: Enginyeria Mecànica, Enginyeria Química
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Tipus de publicació: Journal Publications
    Autor segons l'article: Jayakumar, Jitesh; Ballon, Aurelie; Pallares, Jordi; Vernet, Anton; de Lamo-Castellvi, Silvia; Guell, Carme; Ferrando, Montserrat
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    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
    Adreça de correu electrònic de l'autor: aurelie.ballon@urv.cat, jitesh.jayakumar@urv.cat, silvia.delamo@urv.cat, silvia.delamo@urv.cat, anton.vernet@urv.cat, jordi.pallares@urv.cat, carme.guell@urv.cat, carme.guell@urv.cat, montse.ferrando@urv.cat, montse.ferrando@urv.cat
  • Paraules clau:

    Water
    Tenebrio
    Oil-in-water emulsion
    Microfluidics
    Insect protein
    Extraction
    Emulsions
    Emulsion stability
    Droplet coalescence
    Coleoptera
    Coal
    Animals
    size
    insects
    Food Science
    Food Science & Technology
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Química
    Odontología
    Nutrição
    Medicina veterinaria
    Medicina ii
    Medicina i
    Materiais
    Matemática / probabilidade e estatística
    Interdisciplinar
    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
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