Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats

Autores
Pérez, María Paula; Wagner, Jorge Ricardo; Márquez, Andrés Leonardo
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Partial coalescence was studied in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier, and different fats. Microstructural and rheological analyses were performed. Encapsulation efficiency (as a parameter of inner water retention) and solid fat content were estimated by differential scanning calorimetry. The presence of PGPR in dispersed lipid phase promoted partial coalescence especially at higher concentration. This promotion of partial coalescence may have been produced by the increase of collision frequency due to protein displacement by PGPR at the outer interface and/or the increase of capture efficiency due to the modification of fat crystals by PGPR. Partial coalescence was also favored when inner water droplets were released as a consequence of an osmotic unbalance between inner and outer aqueous phases. Thus, the addition of glucose in dispersed aqueous phase decreased the partial coalescence degree due to the higher encapsulation efficiency given by the balanced osmotic pressures. With respect to the effect of the employed fat on partial coalescence, the obtained data indicate that the phenomenon was favored at higher solid fat content in lipid phase. Results led to the conclusion that inner osmolality, encapsulation efficiency, and inhibition of partial coalescence were correlated.
Fil: Pérez, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Materia
Encapsulation Efficiency
Fat
Partial Coalescence
Polyglyrecol Polyricinoleate
W1/O/W2 Emulsion
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/42193
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fatsPérez, María PaulaWagner, Jorge RicardoMárquez, Andrés LeonardoEncapsulation EfficiencyFatPartial CoalescencePolyglyrecol PolyricinoleateW1/O/W2 Emulsionhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Partial coalescence was studied in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier, and different fats. Microstructural and rheological analyses were performed. Encapsulation efficiency (as a parameter of inner water retention) and solid fat content were estimated by differential scanning calorimetry. The presence of PGPR in dispersed lipid phase promoted partial coalescence especially at higher concentration. This promotion of partial coalescence may have been produced by the increase of collision frequency due to protein displacement by PGPR at the outer interface and/or the increase of capture efficiency due to the modification of fat crystals by PGPR. Partial coalescence was also favored when inner water droplets were released as a consequence of an osmotic unbalance between inner and outer aqueous phases. Thus, the addition of glucose in dispersed aqueous phase decreased the partial coalescence degree due to the higher encapsulation efficiency given by the balanced osmotic pressures. With respect to the effect of the employed fat on partial coalescence, the obtained data indicate that the phenomenon was favored at higher solid fat content in lipid phase. Results led to the conclusion that inner osmolality, encapsulation efficiency, and inhibition of partial coalescence were correlated.Fil: Pérez, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaFil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; ArgentinaWiley VCH Verlag2017-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/42193Pérez, María Paula; Wagner, Jorge Ricardo; Márquez, Andrés Leonardo; Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 119; 10; 10-20171438-7697CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201600447info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201600447info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:20:55Zoai:ri.conicet.gov.ar:11336/42193instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:20:56.161CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
title Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
spellingShingle Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
Pérez, María Paula
Encapsulation Efficiency
Fat
Partial Coalescence
Polyglyrecol Polyricinoleate
W1/O/W2 Emulsion
title_short Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
title_full Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
title_fullStr Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
title_full_unstemmed Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
title_sort Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats
dc.creator.none.fl_str_mv Pérez, María Paula
Wagner, Jorge Ricardo
Márquez, Andrés Leonardo
author Pérez, María Paula
author_facet Pérez, María Paula
Wagner, Jorge Ricardo
Márquez, Andrés Leonardo
author_role author
author2 Wagner, Jorge Ricardo
Márquez, Andrés Leonardo
author2_role author
author
dc.subject.none.fl_str_mv Encapsulation Efficiency
Fat
Partial Coalescence
Polyglyrecol Polyricinoleate
W1/O/W2 Emulsion
topic Encapsulation Efficiency
Fat
Partial Coalescence
Polyglyrecol Polyricinoleate
W1/O/W2 Emulsion
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Partial coalescence was studied in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier, and different fats. Microstructural and rheological analyses were performed. Encapsulation efficiency (as a parameter of inner water retention) and solid fat content were estimated by differential scanning calorimetry. The presence of PGPR in dispersed lipid phase promoted partial coalescence especially at higher concentration. This promotion of partial coalescence may have been produced by the increase of collision frequency due to protein displacement by PGPR at the outer interface and/or the increase of capture efficiency due to the modification of fat crystals by PGPR. Partial coalescence was also favored when inner water droplets were released as a consequence of an osmotic unbalance between inner and outer aqueous phases. Thus, the addition of glucose in dispersed aqueous phase decreased the partial coalescence degree due to the higher encapsulation efficiency given by the balanced osmotic pressures. With respect to the effect of the employed fat on partial coalescence, the obtained data indicate that the phenomenon was favored at higher solid fat content in lipid phase. Results led to the conclusion that inner osmolality, encapsulation efficiency, and inhibition of partial coalescence were correlated.
Fil: Pérez, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos; Argentina
description Partial coalescence was studied in double (W1/O/W2) emulsions prepared with skimmed milk, polyglycerol polyricinoleate (PGPR) as lipophilic emulsifier, and different fats. Microstructural and rheological analyses were performed. Encapsulation efficiency (as a parameter of inner water retention) and solid fat content were estimated by differential scanning calorimetry. The presence of PGPR in dispersed lipid phase promoted partial coalescence especially at higher concentration. This promotion of partial coalescence may have been produced by the increase of collision frequency due to protein displacement by PGPR at the outer interface and/or the increase of capture efficiency due to the modification of fat crystals by PGPR. Partial coalescence was also favored when inner water droplets were released as a consequence of an osmotic unbalance between inner and outer aqueous phases. Thus, the addition of glucose in dispersed aqueous phase decreased the partial coalescence degree due to the higher encapsulation efficiency given by the balanced osmotic pressures. With respect to the effect of the employed fat on partial coalescence, the obtained data indicate that the phenomenon was favored at higher solid fat content in lipid phase. Results led to the conclusion that inner osmolality, encapsulation efficiency, and inhibition of partial coalescence were correlated.
publishDate 2017
dc.date.none.fl_str_mv 2017-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/42193
Pérez, María Paula; Wagner, Jorge Ricardo; Márquez, Andrés Leonardo; Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 119; 10; 10-2017
1438-7697
CONICET Digital
CONICET
url http://hdl.handle.net/11336/42193
identifier_str_mv Pérez, María Paula; Wagner, Jorge Ricardo; Márquez, Andrés Leonardo; Partial coalescence in double (W 1 /O/W 2 ) emulsions prepared with skimmed milk, polyglycerol polyricinoleate, and different fats; Wiley VCH Verlag; European Journal of Lipid Science and Technology; 119; 10; 10-2017
1438-7697
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/ejlt.201600447
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201600447
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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