Repositori institucional URV
| URV's Author/s: | Ballon, Aurélie / Ferrando Cogollos, Maria Montserrat / Güell Saperas, Maria Carmen / Ranasinghe, Madushika Keshani |
| Author, as appears in the article.: | Camelo-Silva, Callebe; Ballon, Aurelie; Ranasinghe, Madushika K; Verruck, Silvani; Ambrosi, Alan; Di Luccio, Marco; Guell, Carme; Ferrando, Montserrat |
| Author's mail: | 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 |
| Author identifier: | 0000-0002-2076-4222 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-4566-5132 |
| Journal publication year: | 2025 |
| Publication Type: | Journal Publications |
| 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 |
| Papper original source: | Food Chemistry. 463 141542- |
| Abstract: | 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. |
| Article's DOI: | 10.1016/j.foodchem.2024.141542 |
| Link to the original source: | https://www.sciencedirect.com/science/article/pii/S0308814624031923?via%3Dihub |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Enginyeria Química |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | 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 |
| Keywords: | Double emulsion Encapsulatio Encapsulation Insect protein Linseed oil Membran Membrane emulsification Polyphenol Rich extract |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-10-26 |
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