Whey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorWageningen University & Research-
Autor(es): dc.contributorUniversidade Federal de São Carlos (UFSCar)-
Autor(es): dc.contributorEmpresa Brasileira de Pesquisa Agropecuária (EMBRAPA)-
Autor(es): dc.creatordo Prado Silva, Jéssica Thaís [UNESP]-
Autor(es): dc.creatorBenetti, João Vitor Munari [UNESP]-
Autor(es): dc.creatorde Barros Alexandrino, Taís Téo-
Autor(es): dc.creatorAssis, Odilio Benedito Garrido-
Autor(es): dc.creatorde Ruiter, Jolet-
Autor(es): dc.creatorSchroën, Karin-
Autor(es): dc.creatorNicoletti, Vânia Regina [UNESP]-
Data de aceite: dc.date.accessioned2022-08-04T22:09:56Z-
Data de disponibilização: dc.date.available2022-08-04T22:09:56Z-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2022-04-28-
Data de envio: dc.date.issued2021-06-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods10061296-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/221826-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/221826-
Descrição: dc.descriptionWhey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈ 1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other foodgrade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University, Cristóvão Colombo 2265-
Descrição: dc.descriptionFood Process Engineering Group Wageningen University & Research-
Descrição: dc.descriptionCampus São Carlos (UFSCar) Federal University of São Carlos, Rodovia Washington Luiz km 235-
Descrição: dc.descriptionNational Nanotechnology Laboratory for Agriculture (LNNA) Embrapa Instrumentação, XV de Novembro 1452-
Descrição: dc.descriptionInstitute of Biosciences Humanities and Exact Sciences (Ibilce) São Paulo State University, Cristóvão Colombo 2265-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCitric acid-
Palavras-chave: dc.subjectParticle properties-
Palavras-chave: dc.subjectProtein microgels-
Palavras-chave: dc.subjectTannic acid-
Palavras-chave: dc.subjectWhey protein isolate-
Título: dc.titleWhey protein isolate microgel properties tuned by crosslinking with organic acids to achieve stabilization of pickering emulsions-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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