Author, as appears in the article.: Kaade, W; Ferrando, M; de Lamo-Castellví, S; Güll, C
Department: Enginyeria Química
URV's Author/s: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Keywords: 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
Abstract: 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.
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/
Author's mail: silvia.delamo@urv.cat silvia.delamo@urv.cat carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat
Author identifier: 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222
Record's date: 2024-08-03
Papper version: info:eu-repo/semantics/publishedVersion
Link to the original source: https://www.sciencedirect.com/science/article/pii/S0260877423002182
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Journal Of Food Engineering. 357
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
Article's DOI: 10.1016/j.jfoodeng.2023.111620
Entity: Universitat Rovira i Virgili
Journal publication year: 2023
Publication Type: Journal Publications
Repositori URV