Articles producció científica> Enginyeria Química

Linking processing to formulation in dynamic membranes of tunable pore size for lemon oil emulsions

  • Identification data

    Identifier: imarina:9324087
  • Authors:

    Kaade, W
    Ferrando, M
    de Lamo-Castellví, S
    Güll, C
  • Others:

    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: 2024-07-20
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/pii/S0260877423002182
    Licence document URL: http://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
  • Keywords:

    Engineering, Chemical,Food Science,Food Science & Technology
    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
    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
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