Repositori URV

Identificador: imarina:9387471

Handle: https://hdl.handle.net/20.500.11797/imarina9387471

Autores:
Camelo-Silva, CallebeBallon, AurelieRanasinghe, Madushika KVerruck, SilvaniAmbrosi, AlanDi Luccio, MarcoGuell, CarmeFerrando, Montserrat

Resumen:
For improving the oxidative stability of a polyunsaturated oil, we co-encapsulated polyphenols from a concentrated beet by-product extract (CEB) with linseed oil using W1/O/W2 emulsions produced through emulsification with dynamic membranes of tunable pore size (DMTS), a low-energy high-throughput emulsification technology. Emulsions were stabilized with lesser mealworm protein concentrate (LMPC) and with an LMPC-derived antioxidant emulsifier (LMPC conjugated to tannic acid (LMPC-TA)). Regarding productivity, values of transmembrane flux were high (above 100 m3 m- 2 h- 1), and of industrial interest. Regardless of the protein used, emulsions showed an encapsulation efficiency higher than 67.5 %, while droplet size (D4,3) was below 8.28 mu m. All emulsions were physically stable for 16 days at 4 degrees C, while at 25 degrees C, those stabilized with LMPC-TA had a less pronounced increase in D4,3. In all cases, emulsions containing CEB and LMPC-TA inhibited oil oxidation, increasing the shelf life of the emulsions.