Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend
To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 09276caa a22009257a 4500 | ||
|---|---|---|---|
| 001 | PAPER-6579 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203616.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-34250200429 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JJASD | ||
| 100 | 1 | |a Cerdeira, M. | |
| 245 | 1 | 0 | |a Factors affecting initial retention of a microencapsulated sunflower seed oil/milk fat fraction blend |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Herrera, M.L.; Pabellón de Industrias, Intendente Güiraldes S/N, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: lidia@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Fäldt P, Bergenst?hl B (1995) Fat encapsulation in spray-dried food powders, J Am Oil Chem Soc 72:171-176; Keogh, M.K., O'Kennedy, B.T., Milk fat microencapsulation using whey proteins (1999) Int Dairy J, 9, pp. 657-663 | ||
| 504 | |a Hogan, S.A., McNamee, B.F., O'Riordan, E.D., O'Sullivan, M., Microencapsulating properties of sodium caseinate (2001) J Agric Food Chem, 49, pp. 1934-1938 | ||
| 504 | |a Palanuwech, J., Coupland, J.N., Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization (2003) Colloids Surf A Physicochem Eng Asp, 223, pp. 251-262 | ||
| 504 | |a Orthoefer, F.T., Applications of emulsifiers in baked foods (1997) Food emulsifiers and their applications, pp. 211-254. , Hasenhuettl GL, Hartel RW eds, Chapman & Hall, New York, pp | ||
| 504 | |a Pan, L.G., Tomás, M.C., Añón, M.C., Effect of sunflower lecithins on the stability of water-in-oil and oil-in-water emulsions (2002) J Surfactants Deterg, 5, pp. 135-143 | ||
| 504 | |a Mengual O, Meunier G, Cayré I, Puech K, Snabre P (1999) Turbiscan MA 2000: multiple light scattering measurement for concentrated emulsion and suspension instability analysis. Talanta 50:445-456; Anton, M., Beaumal, V., Brossard, C., Llamas, G., Le Denmat, M., Droplet flocculation and physical stability of oil-in-water emulsions prepared with hen egg yolk (2002) Recent Res Dev Agric Food Chem, 37, pp. 15-28 | ||
| 504 | |a Palazolo, G.O., Sorgentini, D.A., Wagner, J.R., Coalescence and flocculation in o/w emulsions of native and denatured whey soy proteins in comparison with soy protein isolates (2005) Food Hydrocolloids, 19, pp. 595-604 | ||
| 504 | |a Relkin, P., Sourdet, S., Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions (2005) Food Hydrocolloids, 19, pp. 503-511 | ||
| 504 | |a Thanasukarn, P., Pongsawatmanit, R., McClements, D.J., Utilization of layer-by-layer interfacial deposition technique to improve freeze-thaw stability of oil-in-water emulsions (2006) Food Res Int, 39, pp. 721-729 | ||
| 504 | |a Official methods of the American oil chemists' society (1999) AOCS, Champaign, Method Cd 16b-93 (revised 1997, , AOCS , 5th edn | ||
| 504 | |a Palazolo, G.O., Sorgentini, D.A., Wagner, J.R., Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions (2004) J Am Oil Chem Soc, 81, pp. 625-632 | ||
| 504 | |a Pinfield, V.J., Dickinson, E., Povey, M.J.W., Modeling of combined creaming and flocculation in emulsions (1997) J Colloid Interface Sci, 186, pp. 80-89 | ||
| 504 | |a Arima, S., Ueji, T., Ueno, S., Ogawa, A., Sato, K., Retardation of crystallization-induced destabilization of PMF-in-water emulsion with emulsifier additives (2007) Colloids Surf B Biointerfaces, 55, pp. 98-106 | ||
| 504 | |a Thanasukarn, P., Pongsawatmanit, R., McClements, D.J., Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate (2004) Colloids Surf A Physicochem Eng Asp, 246, pp. 49-59 | ||
| 520 | 3 | |a To study the effect of emulsion stability, particle size, emulsifier, and crystalline fat in the oil phase on initial retention of a low-trans fat encapsulated in a trehalose matrix, six emulsions were prepared. The six emulsions were formulated with 20 wt% trehalose solution as the aqueous phase, a lipid phase either with no crystalline fat, sunflower seed oil (SFO), or with a crystalline phase, a 40% SFO in high-melting fraction of milk fat (HMF) blend, and sodium caseinate (NaCas), a 50 wt% blend of the palmitic sucrose esters (SE) P-170 and P-1670, or a 50 wt% blend of NaCas/SE as stabilizers. Particle size did not change or it changed only slightly during the freeze thaw or freeze drying process when the fat phase was SFO. However, when a crystalline phase was present, the volume-weighted mean diameter (D 4,3) increased dramatically for SE and NaCas/SE stabilizers. Encapsulation properties were determined by the counteracting effects of particle size and distribution, the presence of crystalline material in the droplets and interactions between interface components, fat phase and trehalose. In addition, retention was less related to emulsion stability. The emulsions selected for this study were stable for at least 30 h which was enough for obtaining a high degree of encapsulation. © AOCS 2007. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: PICT 32701 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas, PIP 5380 | ||
| 536 | |a Detalles de la financiación: G. G. Palazolo · M. L. Herrera Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Roque Sáenz Peña 352, 1876 Bernal, Argentina | ||
| 536 | |a Detalles de la financiación: Acknowledgments María L. Herrera and Roberto J. Candal are researchers of the National Research Council (CONICET). This work was supported by CONICET through Project PIP 5380 and by AN-PCyT through Project PICT 32701. Authors wish to thank Repsol YPF (Laboratorio de Asfaltos, La Plata, Argentina) for kindly providing us the Beckman Coulter Particle Analyzer. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Roque Sáenz Peña 352, 1876 Bernal, Argentina | ||
| 593 | |a Instituto de Química Física de Materiales, Ambiente y Energía, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 593 | |a Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, Universidad Nacional de la Plata, 47 y 116, 1900 La Plata, Argentina | ||
| 593 | |a Pabellón de Industrias, Intendente Güiraldes S/N, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a CORE COMPOSITION |
| 690 | 1 | 0 | |a CRYSTALLIZATION |
| 690 | 1 | 0 | |a DROPLET SIZE |
| 690 | 1 | 0 | |a EMULSIFIERS |
| 690 | 1 | 0 | |a EMULSION STABILITY |
| 690 | 1 | 0 | |a ENCAPSULATION EFFICIENCY |
| 690 | 1 | 0 | |a HIGH MELTING FRACTION OF MILK FAT |
| 690 | 1 | 0 | |a SUNFLOWER SEED OIL |
| 690 | 1 | 0 | |a CRYSTALLIZATION |
| 690 | 1 | 0 | |a EMULSIFICATION |
| 690 | 1 | 0 | |a ENCAPSULATION |
| 690 | 1 | 0 | |a ESTERS |
| 690 | 1 | 0 | |a MELTING |
| 690 | 1 | 0 | |a PARTICLE SIZE |
| 690 | 1 | 0 | |a STABILITY |
| 690 | 1 | 0 | |a STABILIZERS (AGENTS) |
| 690 | 1 | 0 | |a CORE COMPOSITION |
| 690 | 1 | 0 | |a DROPLET SIZE |
| 690 | 1 | 0 | |a EMULSIFIERS |
| 690 | 1 | 0 | |a EMULSION STABILITY |
| 690 | 1 | 0 | |a ENCAPSULATION EFFICIENCY |
| 690 | 1 | 0 | |a VEGETABLE OILS |
| 690 | 1 | 0 | |a HELIANTHUS |
| 700 | 1 | |a Palazolo, G.G. | |
| 700 | 1 | |a Candal, R.J. | |
| 700 | 1 | |a Herrera, M.L. | |
| 773 | 0 | |d 2007 |g v. 84 |h pp. 523-531 |k n. 6 |p JAOCS J Am Oil Chem Soc |x 0003021X |t JAOCS, Journal of the American Oil Chemists' Society | |
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