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
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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
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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
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Volumen: | 43
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Número: | 5
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Página de inicio: | 1482
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Página de fin: | 1493
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DOI: |
http://dx.doi.org/10.1016/j.foodres.2010.04.008 |
Título revista: | Food Research International
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Título revista abreviado: | Food Res. Int.
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ISSN: | 09639969
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CODEN: | FORIE
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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