Articles producció científica> Enginyeria 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

  • Identification data

    Identifier: imarina:9324090
  • Authors:

    Jayakumar, J
    Ballon, A
    Pallarès, J
    Vernet, A
    de Lamo-Castellví, S
    Güell, C
    Ferrando, M
  • Others:

    Author, as appears in the article.: Jayakumar, J; Ballon, A; Pallarès, J; Vernet, A; de Lamo-Castellví, S; Güell, C; Ferrando, M
    Department: Enginyeria Mecànica Enginyeria Química
    URV's Author/s: Ballon, Aurélie / De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Jayakumar, Jitesh / Pallarés Curto, Jorge María / Vernet Peña, Antonio
    Keywords: Oil-in-water emulsion Microfluidics Insect protein Extraction Emulsion stability Droplet coalescence size oil-in-water emulsion microfluidics insects emulsion stability droplet coalescence
    Abstract: 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.
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: 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
    Author identifier: 0000-0003-1056-9578 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-7028-1368 0000-0003-0305-2714 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/S0963996923006452
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Research International. 172 113100-
    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
    Article's DOI: 10.1016/j.foodres.2023.113100
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2023
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    Oil-in-water emulsion
    Microfluidics
    Insect protein
    Extraction
    Emulsion stability
    Droplet coalescence
    size
    oil-in-water emulsion
    microfluidics
    insects
    emulsion stability
    droplet coalescence
    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
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