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Abstract:

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.

Registro:

Documento: Artículo
Título:Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
Autor:Álvarez Cerimedo, M.S.; Iriart, C.H.; Candal, R.J.; Herrera, M.L.
Filiación:Facultad de Ciencias Exactas y Naturales (FCEN), Universidad de Buenos Aires (UBA), Ciudad Universitaria, Avda. Intendente Güiraldes, 1428 Buenos Aires, Argentina
Instituto de Química Inorgánica, Medio Ambiente y Energía (INQUIMAE), Ciudad Universitaria, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Pabellón 2, Piso 3, C1428EHA Buenos Aires, Argentina
Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, CP 1650, San Martín, Provincia de Buenos Aires, Argentina
Palabras clave: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
Año:2010
Volumen:43
Número:5
Página de inicio:1482
Página de fin:1493
DOI: http://dx.doi.org/10.1016/j.foodres.2010.04.008
Título revista:Food Research International
Título revista abreviado:Food Res. Int.
ISSN:09639969
CODEN:FORIE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09639969_v43_n5_p1482_AlvarezCerimedo

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Citas:

---------- APA ----------
Álvarez Cerimedo, M.S., Iriart, C.H., Candal, R.J. & Herrera, M.L. (2010) . Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose. Food Research International, 43(5), 1482-1493.
http://dx.doi.org/10.1016/j.foodres.2010.04.008
---------- CHICAGO ----------
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" . Food Research International 43, no. 5 (2010) : 1482-1493.
http://dx.doi.org/10.1016/j.foodres.2010.04.008
---------- MLA ----------
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" . Food Research International, vol. 43, no. 5, 2010, pp. 1482-1493.
http://dx.doi.org/10.1016/j.foodres.2010.04.008
---------- VANCOUVER ----------
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. Food Res. Int. 2010;43(5):1482-1493.
http://dx.doi.org/10.1016/j.foodres.2010.04.008