Project code: Grant agreement No. 713679
Keywords: Multilayer emulsions Membrane emulsification Forward osmosis Carob polyphenols Agri-food valorization
Record's date: 2023-02-22
Papper version: info:eu-repo/semantics/publishedVersion
Papper original source: Journal Of Food Engineering. 281 Article number 109996-
APA: Wang J; Martínez-Hernández A; de Lamo-Castellví S; Romero MP; Kaade W; Ferrando M; Güell C (2020). Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp. Journal Of Food Engineering, 281(), Article number 109996-. DOI: 10.1016/j.jfoodeng.2020.109996
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Acronym: MFP
First page: Article number 109996
Publication Type: Journal Publications
Author, as appears in the article.: Wang J; Martínez-Hernández A; de Lamo-Castellví S; Romero MP; Kaade W; Ferrando M; Güell C
Department: Enginyeria Química
URV's Author/s: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Abstract: © 2020 The Authors Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of 40 °C resulted in the fastest concentration and the highest polyphenol yield. Moreover, FO at 35 °C enabled to concentrate up to about 20 times in 3 h using a pilot scale unit of 0.5 m2 of membrane area. Phenolic compounds were subsequently encapsulated in the inner water phase (W1) of water-in-oil-in-water (W1/O/W2) emulsions produced with DMTS, which enabled to obtain emulsions with a monomodal droplet size distribution (span<1, d3,2 ≤20 μm), and polyphenol encapsulation efficiencies ranging between 87.0 ± 0.2% and 77.4 ± 0.4%. To extend the shelf-life of the encapsulated polyphenols, solid microcapsules were produced by spray drying. After rehydrating the solid microcapsules, the structure of the W1/O/W2 emulsion was partially recovered.
Thematic Areas: 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
licence for use: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02608774
Author's mail: montse.ferrando@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat
Author identifier: 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-5261-6806
Journal volume: 281
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0260877420300947
Funding program: Marie Skłodowska-Curie Actions - European Union's Horizon 2020 research and innovation programme
Article's DOI: 10.1016/j.jfoodeng.2020.109996
Entity: Universitat Rovira i Virgili
Journal publication year: 2020
Funding program action: Martí i Franquès COFUND Doctoral Programme
Repositori URV