Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability

Autores
Chalapud Narvaez, Mayra Carolina; Baumler, Erica Raquel; Carelli Albarracin, Amalia Antonia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.
Fil: Chalapud Narvaez, Mayra Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Baumler, Erica Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
CONFOCAL MICROSCOPY
EMULSIONS
HIGH-OLEIC SUNFLOWER WAX
LOW METHOXYL PECTIN
NORMAL SUNFLOWER WAX
PARTICLE SIZE DISTRIBUTION
PHYSICAL STABILITY
RHEOLOGY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/91526
Acceder
id CONICETDig_eed8832738fec0bba8a6ab377c2c93a5
oai_identifier_str oai:ri.conicet.gov.ar:11336/91526
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stabilityChalapud Narvaez, Mayra CarolinaBaumler, Erica RaquelCarelli Albarracin, Amalia AntoniaCONFOCAL MICROSCOPYEMULSIONSHIGH-OLEIC SUNFLOWER WAXLOW METHOXYL PECTINNORMAL SUNFLOWER WAXPARTICLE SIZE DISTRIBUTIONPHYSICAL STABILITYRHEOLOGYhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.Fil: Chalapud Narvaez, Mayra Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; ArgentinaFil: Baumler, Erica Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier Science2018-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/91526Chalapud Narvaez, Mayra Carolina; Baumler, Erica Raquel; Carelli Albarracin, Amalia Antonia; Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability; Elsevier Science; Food Research International; 108; 6-2018; 216-2250963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996918302370info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2018.03.053info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:35:03Zoai:ri.conicet.gov.ar:11336/91526instacron: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 10:35:03.969CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
title Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
spellingShingle Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
Chalapud Narvaez, Mayra Carolina
CONFOCAL MICROSCOPY
EMULSIONS
HIGH-OLEIC SUNFLOWER WAX
LOW METHOXYL PECTIN
NORMAL SUNFLOWER WAX
PARTICLE SIZE DISTRIBUTION
PHYSICAL STABILITY
RHEOLOGY
title_short Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
title_full Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
title_fullStr Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
title_full_unstemmed Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
title_sort Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability
dc.creator.none.fl_str_mv Chalapud Narvaez, Mayra Carolina
Baumler, Erica Raquel
Carelli Albarracin, Amalia Antonia
author Chalapud Narvaez, Mayra Carolina
author_facet Chalapud Narvaez, Mayra Carolina
Baumler, Erica Raquel
Carelli Albarracin, Amalia Antonia
author_role author
author2 Baumler, Erica Raquel
Carelli Albarracin, Amalia Antonia
author2_role author
author
dc.subject.none.fl_str_mv CONFOCAL MICROSCOPY
EMULSIONS
HIGH-OLEIC SUNFLOWER WAX
LOW METHOXYL PECTIN
NORMAL SUNFLOWER WAX
PARTICLE SIZE DISTRIBUTION
PHYSICAL STABILITY
RHEOLOGY
topic CONFOCAL MICROSCOPY
EMULSIONS
HIGH-OLEIC SUNFLOWER WAX
LOW METHOXYL PECTIN
NORMAL SUNFLOWER WAX
PARTICLE SIZE DISTRIBUTION
PHYSICAL STABILITY
RHEOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.
Fil: Chalapud Narvaez, Mayra Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
Fil: Baumler, Erica Raquel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Carelli Albarracin, Amalia Antonia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The knowledge of the stability and physical properties of film-forming solutions is necessary for optimizing the process design of films. In order to evaluate their applicability for the production of edible films, the rheological and microstructural properties, particle size and physicochemical stability of aqueous emulsions of low methoxyl pectin and sunflower waxes from normal and high-oleic hybrids were assessed. Emulsions were prepared with different pectin concentrations (1, 2 and 3% w/w) and wax proportions (0.1, 0.2 and 0.3 g/g pectin). The rheological behavior was best described by the power law model. The values of the behavior index (n) were close to 1, exhibiting a behavior close to Newtonian fluids. The addition of waxes caused an increase in viscosity and shear stress. The particle size of the emulsions made with waxes from high-oleic sunflower was smaller than those from the normal hybrid. In most cases, size distributions with greater height and less amplitude were obtained, mainly when the pectin content was higher. Confocal images allowed to observe the presence of waxes and their dispersion in the pectin matrix. Destabilization phenomena such as sedimentation, coalescence and creaming were observed at long test times independent of the wax origin. These results evidence the potential use of these emulsions for the manufacture of edible films.
publishDate 2018
dc.date.none.fl_str_mv 2018-06
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/11336/91526
Chalapud Narvaez, Mayra Carolina; Baumler, Erica Raquel; Carelli Albarracin, Amalia Antonia; Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability; Elsevier Science; Food Research International; 108; 6-2018; 216-225
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/91526
identifier_str_mv Chalapud Narvaez, Mayra Carolina; Baumler, Erica Raquel; Carelli Albarracin, Amalia Antonia; Emulsions of sunflower wax in pectin aqueous solutions: Physical characterization and stability; Elsevier Science; Food Research International; 108; 6-2018; 216-225
0963-9969
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.sciencedirect.com/science/article/pii/S0963996918302370
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2018.03.053
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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_ 1844614368057098240
score 13.070432

Publicaciones similares