Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties

Autores
Silva Paz, Reynaldo J.; Ñope Quito, Celenia E.; Rivera Ashqui, Thalia Alexandra; Jamanca Gonzales, Nicodemo C.; Eccoña Sota, Amparo; Riquelme, Natalia; Arancibia, Carla
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonication to develop stable nanoemulsified gels from protein and starch systems. Two stages were performed. In the first stage, oil-in-water (O/W) nanoemulsions were prepared using soy lecithin and Tween 80 as emulsifiers, analyzing their physical stability by particle size and polydispersity index. The results show that the sonication conditions and emulsifier concentration significantly affected the creaming index and particle size. In the second stage, gels were developed from these nanoemulsions, evaluating their colorimetric and rheological properties. It was observed that the gels presented a viscoelastic behavior suitable for food applications, with a higher luminosity in protein systems. In conclusion, nanoemulsion by sonication improves the stability of canola oil, suggesting its potential use in various food applications. Additional emulsifier combinations and optimization of processing conditions are recommended to further improve the stability and functionality of the encapsulated oil.
Fil: Silva Paz, Reynaldo J.. Universidad Nacional de Barranca; Perú
Fil: Ñope Quito, Celenia E.. Universidad Nacional de Barranca; Perú
Fil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jamanca Gonzales, Nicodemo C.. Universidad Nacional de Barranca; Perú
Fil: Eccoña Sota, Amparo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Riquelme, Natalia. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; Chile
Fil: Arancibia, Carla. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; Chile
Materia
Encapsulation
Color
Canola
Rheology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/273253
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological PropertiesSilva Paz, Reynaldo J.Ñope Quito, Celenia E.Rivera Ashqui, Thalia AlexandraJamanca Gonzales, Nicodemo C.Eccoña Sota, AmparoRiquelme, NataliaArancibia, CarlaEncapsulationColorCanolaRheologyhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonication to develop stable nanoemulsified gels from protein and starch systems. Two stages were performed. In the first stage, oil-in-water (O/W) nanoemulsions were prepared using soy lecithin and Tween 80 as emulsifiers, analyzing their physical stability by particle size and polydispersity index. The results show that the sonication conditions and emulsifier concentration significantly affected the creaming index and particle size. In the second stage, gels were developed from these nanoemulsions, evaluating their colorimetric and rheological properties. It was observed that the gels presented a viscoelastic behavior suitable for food applications, with a higher luminosity in protein systems. In conclusion, nanoemulsion by sonication improves the stability of canola oil, suggesting its potential use in various food applications. Additional emulsifier combinations and optimization of processing conditions are recommended to further improve the stability and functionality of the encapsulated oil.Fil: Silva Paz, Reynaldo J.. Universidad Nacional de Barranca; PerúFil: Ñope Quito, Celenia E.. Universidad Nacional de Barranca; PerúFil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jamanca Gonzales, Nicodemo C.. Universidad Nacional de Barranca; PerúFil: Eccoña Sota, Amparo. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Riquelme, Natalia. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; ChileFil: Arancibia, Carla. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; ChileMDPI2025-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/273253Silva Paz, Reynaldo J.; Ñope Quito, Celenia E.; Rivera Ashqui, Thalia Alexandra; Jamanca Gonzales, Nicodemo C.; Eccoña Sota, Amparo; et al.; Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties; MDPI; Colloids and Interfaces; 9; 1; 1-2025; 1-172504-5377CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2504-5377/9/1/10info:eu-repo/semantics/altIdentifier/doi/10.3390/colloids9010010info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:34:47Zoai:ri.conicet.gov.ar:11336/273253instacron: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:34982025-11-05 10:34:47.727CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
title Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
spellingShingle Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
Silva Paz, Reynaldo J.
Encapsulation
Color
Canola
Rheology
title_short Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
title_full Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
title_fullStr Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
title_full_unstemmed Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
title_sort Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties
dc.creator.none.fl_str_mv Silva Paz, Reynaldo J.
Ñope Quito, Celenia E.
Rivera Ashqui, Thalia Alexandra
Jamanca Gonzales, Nicodemo C.
Eccoña Sota, Amparo
Riquelme, Natalia
Arancibia, Carla
author Silva Paz, Reynaldo J.
author_facet Silva Paz, Reynaldo J.
Ñope Quito, Celenia E.
Rivera Ashqui, Thalia Alexandra
Jamanca Gonzales, Nicodemo C.
Eccoña Sota, Amparo
Riquelme, Natalia
Arancibia, Carla
author_role author
author2 Ñope Quito, Celenia E.
Rivera Ashqui, Thalia Alexandra
Jamanca Gonzales, Nicodemo C.
Eccoña Sota, Amparo
Riquelme, Natalia
Arancibia, Carla
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Encapsulation
Color
Canola
Rheology
topic Encapsulation
Color
Canola
Rheology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonication to develop stable nanoemulsified gels from protein and starch systems. Two stages were performed. In the first stage, oil-in-water (O/W) nanoemulsions were prepared using soy lecithin and Tween 80 as emulsifiers, analyzing their physical stability by particle size and polydispersity index. The results show that the sonication conditions and emulsifier concentration significantly affected the creaming index and particle size. In the second stage, gels were developed from these nanoemulsions, evaluating their colorimetric and rheological properties. It was observed that the gels presented a viscoelastic behavior suitable for food applications, with a higher luminosity in protein systems. In conclusion, nanoemulsion by sonication improves the stability of canola oil, suggesting its potential use in various food applications. Additional emulsifier combinations and optimization of processing conditions are recommended to further improve the stability and functionality of the encapsulated oil.
Fil: Silva Paz, Reynaldo J.. Universidad Nacional de Barranca; Perú
Fil: Ñope Quito, Celenia E.. Universidad Nacional de Barranca; Perú
Fil: Rivera Ashqui, Thalia Alexandra. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jamanca Gonzales, Nicodemo C.. Universidad Nacional de Barranca; Perú
Fil: Eccoña Sota, Amparo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Riquelme, Natalia. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; Chile
Fil: Arancibia, Carla. Universidad de Santiago de Chile. Instituto de Estudios de Posgrado E Investigación.; Chile
description Canola oil, extracted from Brassica napus, is appreciated for its nutritional profile, but its use in the food industry is limited by its susceptibility to oxidation. This study aimed to evaluate the nanoemulsion of canola oil by sonication to develop stable nanoemulsified gels from protein and starch systems. Two stages were performed. In the first stage, oil-in-water (O/W) nanoemulsions were prepared using soy lecithin and Tween 80 as emulsifiers, analyzing their physical stability by particle size and polydispersity index. The results show that the sonication conditions and emulsifier concentration significantly affected the creaming index and particle size. In the second stage, gels were developed from these nanoemulsions, evaluating their colorimetric and rheological properties. It was observed that the gels presented a viscoelastic behavior suitable for food applications, with a higher luminosity in protein systems. In conclusion, nanoemulsion by sonication improves the stability of canola oil, suggesting its potential use in various food applications. Additional emulsifier combinations and optimization of processing conditions are recommended to further improve the stability and functionality of the encapsulated oil.
publishDate 2025
dc.date.none.fl_str_mv 2025-01
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/11336/273253
Silva Paz, Reynaldo J.; Ñope Quito, Celenia E.; Rivera Ashqui, Thalia Alexandra; Jamanca Gonzales, Nicodemo C.; Eccoña Sota, Amparo; et al.; Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties; MDPI; Colloids and Interfaces; 9; 1; 1-2025; 1-17
2504-5377
CONICET Digital
CONICET
url http://hdl.handle.net/11336/273253
identifier_str_mv Silva Paz, Reynaldo J.; Ñope Quito, Celenia E.; Rivera Ashqui, Thalia Alexandra; Jamanca Gonzales, Nicodemo C.; Eccoña Sota, Amparo; et al.; Encapsulation of Canola Oil by Sonication for the Development of Protein and Starch Systems: Physical Characteristics and Rheological Properties; MDPI; Colloids and Interfaces; 9; 1; 1-2025; 1-17
2504-5377
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2504-5377/9/1/10
info:eu-repo/semantics/altIdentifier/doi/10.3390/colloids9010010
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
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
_version_ 1847978031745859584
score 13.087074

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