Autor según el artículo: Camelo-Silva, Callebe; Ballon, Aurelie; Ranasinghe, Madushika K; Verruck, Silvani; Ambrosi, Alan; Di Luccio, Marco; Guell, Carme; Ferrando, Montserrat
Departamento: Enginyeria Química
Autor/es de la URV: Ballon, Aurélie / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Ranasinghe, Madushika Keshani
Palabras clave: Double emulsion Encapsulatio Encapsulation Insect protein Linseed oil Membran Membrane emulsification Polyphenol Rich extract
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.
Áreas temáticas: Administração pública e de empresas, ciências contábeis e turismo Analytical chemistry Astronomia / física Biodiversidade Biotecnología Chemistry, applied Ciência da computação Ciência de alimentos Ciências agrárias i Ciências ambientais Ciências biológicas i Ciências biológicas ii Ciências biológicas iii Educação física Enfermagem Engenharias i Engenharias ii Engenharias iii Engenharias iv Ensino Farmacia Food science Food science & technology Geociências Interdisciplinar Matemática / probabilidade e estatística Materiais Medicina i Medicina ii Medicina veterinaria Medicine (miscellaneous) Nutrição Nutrition & dietetics Odontología Química Saúde coletiva Zootecnia / recursos pesqueiros
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: montse.ferrando@urv.cat montse.ferrando@urv.cat carme.guell@urv.cat carme.guell@urv.cat aurelie.ballon@urv.cat madushikakenushi.ranasinghe@urv.cat madushikakenushi.ranasinghe@urv.cat
Identificador del autor: 0000-0002-2076-4222 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-4566-5132
Fecha de alta del registro: 2024-10-26
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0308814624031923?via%3Dihub
Referencia al articulo segun fuente origial: Food Chemistry. 463 141542-
Referencia de l'ítem segons les normes APA: Camelo-Silva, Callebe; Ballon, Aurelie; Ranasinghe, Madushika K; Verruck, Silvani; Ambrosi, Alan; Di Luccio, Marco; Guell, Carme; Ferrando, Montserrat (2025). Lesser mealworm (Alphitobius diaperinus) protein concentrate conjugated with tannic acid improves the oxidative stability of W1/O/W2 emulsions loaded with beet by-product extract and linseed oil. Food Chemistry, 463(), 141542-. DOI: 10.1016/j.foodchem.2024.141542
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI del artículo: 10.1016/j.foodchem.2024.141542
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2025
Tipo de publicación: Journal Publications
Repositori URV