Código de proyecto: Grant agreement No. 713679
Palabras clave: Multilayer emulsions Membrane emulsification Forward osmosis Carob polyphenols Agri-food valorization
Fecha de alta del registro: 2023-02-22
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Journal Of Food Engineering. 281 Article number 109996-
Referencia de l'ítem segons les normes 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
Acrónimo: MFP
Página inicial: Article number 109996
Tipo de publicación: Journal Publications
Autor según el artículo: Wang J; Martínez-Hernández A; de Lamo-Castellví S; Romero MP; Kaade W; Ferrando M; Güell C
Departamento: Enginyeria Química
Autor/es de la URV: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen
Resumen: © 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 02608774
Direcció de correo del autor: montse.ferrando@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat
Identificador del autor: 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-5261-6806
Volumen de revista: 281
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0260877420300947
Programa de financiación: Marie Skłodowska-Curie Actions - European Union's Horizon 2020 research and innovation programme
DOI del artículo: 10.1016/j.jfoodeng.2020.109996
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2020
Acción del progama de financiación: Martí i Franquès COFUND Doctoral Programme
Repositori URV