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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/42193
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:51:32Zoai: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:34982025-09-29 09:51:33.214CONICET 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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1844613584125952000 |
score |
13.070432 |