Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose

Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Álvarez Cerimedo, M.S., Iriart, C.H., Candal, R.J., Herrera, M.L.
Formato: JOUR
Materias:
Coalescence
Concentrated fish oil (CFO)
Creaming
Droplet size distribution
Emulsions
Microstructure
Sodium caseinate
Stability
Trehalose
Convergence of numerical methods
Emulsification
Fish
Flocculation
Olive oil
Particle size
Particle size analysis
Proteins
Size distribution
Sodium
X ray scattering
Droplet size distributions
Fish oil
Sunflower oil
Helianthus
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09639969_v43_n5_p1482_AlvarezCerimedo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09639969_v43_n5_p1482_AlvarezCerimedo
record_format dspace
spelling todo:paper_09639969_v43_n5_p1482_AlvarezCerimedo2023-10-03T15:54:42Z Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose Álvarez Cerimedo, M.S. Iriart, C.H. Candal, R.J. Herrera, M.L. Coalescence Concentrated fish oil (CFO) Creaming Droplet size distribution Emulsions Microstructure Sodium caseinate Stability Trehalose Coalescence Convergence of numerical methods Emulsification Emulsions Fish Flocculation Microstructure Olive oil Particle size Particle size analysis Proteins Size distribution Sodium Stability X ray scattering Creaming Droplet size distributions Fish oil Sodium caseinate Trehalose Sunflower oil Helianthus Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mechanism of destabilization in a given formulation strongly depended on oil-to-protein ratio. As evidenced by the BS-profile changes with time, emulsions formulated with 0.5 and 1wt.% NaCas destabilized mainly by creaming while for the 2wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5wt.% NaCas emulsions was flocculation. Stability of emulsions was also affected by the content of trehalose in the aqueous phase. Trehalose diminished the volume-weighted mean diameter (D4,3) and greatly improved stability. © 2010 Elsevier Ltd. Fil:Álvarez Cerimedo, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Candal, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09639969_v43_n5_p1482_AlvarezCerimedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Coalescence
Concentrated fish oil (CFO)
Creaming
Droplet size distribution
Emulsions
Microstructure
Sodium caseinate
Stability
Trehalose
Coalescence
Convergence of numerical methods
Emulsification
Emulsions
Fish
Flocculation
Microstructure
Olive oil
Particle size
Particle size analysis
Proteins
Size distribution
Sodium
Stability
X ray scattering
Creaming
Droplet size distributions
Fish oil
Sodium caseinate
Trehalose
Sunflower oil
Helianthus
spellingShingle Coalescence
Concentrated fish oil (CFO)
Creaming
Droplet size distribution
Emulsions
Microstructure
Sodium caseinate
Stability
Trehalose
Coalescence
Convergence of numerical methods
Emulsification
Emulsions
Fish
Flocculation
Microstructure
Olive oil
Particle size
Particle size analysis
Proteins
Size distribution
Sodium
Stability
X ray scattering
Creaming
Droplet size distributions
Fish oil
Sodium caseinate
Trehalose
Sunflower oil
Helianthus
Álvarez Cerimedo, M.S.
Iriart, C.H.
Candal, R.J.
Herrera, M.L.
Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
topic_facet Coalescence
Concentrated fish oil (CFO)
Creaming
Droplet size distribution
Emulsions
Microstructure
Sodium caseinate
Stability
Trehalose
Coalescence
Convergence of numerical methods
Emulsification
Emulsions
Fish
Flocculation
Microstructure
Olive oil
Particle size
Particle size analysis
Proteins
Size distribution
Sodium
Stability
X ray scattering
Creaming
Droplet size distributions
Fish oil
Sodium caseinate
Trehalose
Sunflower oil
Helianthus
description Stability of emulsions formulated with 10wt.% oil (concentrated fish oil, CFO, sunflower oil, SFO, or olive oil, OO), sodium caseinate concentrations varying from 0.5 to 5wt.%, giving oil-to-protein ratios of 20-2, and 0, 20, 30 or 40wt.% aqueous trehalose solution was studied by Turbiscan. Particle size distribution, microstructure, and small angle X-ray scattering (SAXS) patterns were also obtained. The main mechanism of destabilization in a given formulation strongly depended on oil-to-protein ratio. As evidenced by the BS-profile changes with time, emulsions formulated with 0.5 and 1wt.% NaCas destabilized mainly by creaming while for the 2wt.% NaCas concentration, both creaming and flocculation mechanisms, were involved. The main destabilization mechanism for the 3, 4 or 5wt.% NaCas emulsions was flocculation. Stability of emulsions was also affected by the content of trehalose in the aqueous phase. Trehalose diminished the volume-weighted mean diameter (D4,3) and greatly improved stability. © 2010 Elsevier Ltd.
format JOUR
author Álvarez Cerimedo, M.S.
Iriart, C.H.
Candal, R.J.
Herrera, M.L.
author_facet Álvarez Cerimedo, M.S.
Iriart, C.H.
Candal, R.J.
Herrera, M.L.
author_sort Álvarez Cerimedo, M.S.
title Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
title_short Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
title_full Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
title_fullStr Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
title_full_unstemmed Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
title_sort stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
url http://hdl.handle.net/20.500.12110/paper_09639969_v43_n5_p1482_AlvarezCerimedo
work_keys_str_mv AT alvarezcerimedoms stabilityofemulsionsformulatedwithhighconcentrationsofsodiumcaseinateandtrehalose
AT iriartch stabilityofemulsionsformulatedwithhighconcentrationsofsodiumcaseinateandtrehalose
AT candalrj stabilityofemulsionsformulatedwithhighconcentrationsofsodiumcaseinateandtrehalose
AT herreraml stabilityofemulsionsformulatedwithhighconcentrationsofsodiumcaseinateandtrehalose
_version_ 1807320729216090112

Ejemplares similares