Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions

Autores
Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana Maria Renata; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WPI) coated oil droplets at pH 5 (10 wt% oil, 1 wt% WPI 0.25 wt% SA). MDX was also added to emulsions formulation in different concentrations (0-20 wt%), and the systems were then stored at two freezing temperatures (-18 and -80 °C). Stability of emulsions was studied using droplet size, ζ-potential, as well as microstructure determinations and monitoring backscattering profiles versus time. Non-frozen emulsions showed smaller droplet sizes at higher MDX concentrations thus reducing creaming mechanisms and improving emulsion stability. In the absence of MDX, emulsions were highly unstable after freeze-thawing and destabilized faster at -18 °C than at -80 °C, which was attributed to the formation of larger ice crystals at slower freezing rates that promoted interfacial membrane disruption leading to extensive droplet coalescence and oiling off. Both systems showed macroscopic phase separation within the first hour of analysis. The addition of MDX greatly improved emulsion stability after freezing, as emulsions showed no phase separation after thawing during one week storage. This behavior was attributed to MDX cryoprotectant effect, that could have considerably reduce the amount of ice formed during freezing, thereby maintaining the integrity of the interfacial WPI-SA bilayer surrounding oil droplets. Our results suggest that 20 wt% MDX emulsions were the most stable systems both to creaming destabilization and to freeze-thawing processes.
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arzeni, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Santiago, Liliana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Materia
Alginate
Layer by Layer Deposition
Linseed Oil
Maltodextrin
Multilayer Emulsion
Whey Protein
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:11336/37823
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/37823
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsionsFioramonti, Silvana AlejandraArzeni, CarolinaPilosof, Ana Maria RenataRubiolo, Amelia CatalinaSantiago, Liliana GabrielaAlginateLayer by Layer DepositionLinseed OilMaltodextrinMultilayer EmulsionWhey Proteinhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WPI) coated oil droplets at pH 5 (10 wt% oil, 1 wt% WPI 0.25 wt% SA). MDX was also added to emulsions formulation in different concentrations (0-20 wt%), and the systems were then stored at two freezing temperatures (-18 and -80 °C). Stability of emulsions was studied using droplet size, ζ-potential, as well as microstructure determinations and monitoring backscattering profiles versus time. Non-frozen emulsions showed smaller droplet sizes at higher MDX concentrations thus reducing creaming mechanisms and improving emulsion stability. In the absence of MDX, emulsions were highly unstable after freeze-thawing and destabilized faster at -18 °C than at -80 °C, which was attributed to the formation of larger ice crystals at slower freezing rates that promoted interfacial membrane disruption leading to extensive droplet coalescence and oiling off. Both systems showed macroscopic phase separation within the first hour of analysis. The addition of MDX greatly improved emulsion stability after freezing, as emulsions showed no phase separation after thawing during one week storage. This behavior was attributed to MDX cryoprotectant effect, that could have considerably reduce the amount of ice formed during freezing, thereby maintaining the integrity of the interfacial WPI-SA bilayer surrounding oil droplets. Our results suggest that 20 wt% MDX emulsions were the most stable systems both to creaming destabilization and to freeze-thawing processes.Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arzeni, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaFil: Santiago, Liliana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; ArgentinaElsevier2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/37823Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana Maria Renata; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions; Elsevier; Journal of Food Engineering; 156; 1-2015; 31-380260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.01.013info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415000230info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:47:05Zoai:ri.conicet.gov.ar:11336/37823instacron: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 09:47:05.33CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
title Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
spellingShingle Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
Fioramonti, Silvana Alejandra
Alginate
Layer by Layer Deposition
Linseed Oil
Maltodextrin
Multilayer Emulsion
Whey Protein
title_short Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
title_full Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
title_fullStr Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
title_full_unstemmed Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
title_sort Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
dc.creator.none.fl_str_mv Fioramonti, Silvana Alejandra
Arzeni, Carolina
Pilosof, Ana Maria Renata
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author Fioramonti, Silvana Alejandra
author_facet Fioramonti, Silvana Alejandra
Arzeni, Carolina
Pilosof, Ana Maria Renata
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author_role author
author2 Arzeni, Carolina
Pilosof, Ana Maria Renata
Rubiolo, Amelia Catalina
Santiago, Liliana Gabriela
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alginate
Layer by Layer Deposition
Linseed Oil
Maltodextrin
Multilayer Emulsion
Whey Protein
topic Alginate
Layer by Layer Deposition
Linseed Oil
Maltodextrin
Multilayer Emulsion
Whey Protein
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WPI) coated oil droplets at pH 5 (10 wt% oil, 1 wt% WPI 0.25 wt% SA). MDX was also added to emulsions formulation in different concentrations (0-20 wt%), and the systems were then stored at two freezing temperatures (-18 and -80 °C). Stability of emulsions was studied using droplet size, ζ-potential, as well as microstructure determinations and monitoring backscattering profiles versus time. Non-frozen emulsions showed smaller droplet sizes at higher MDX concentrations thus reducing creaming mechanisms and improving emulsion stability. In the absence of MDX, emulsions were highly unstable after freeze-thawing and destabilized faster at -18 °C than at -80 °C, which was attributed to the formation of larger ice crystals at slower freezing rates that promoted interfacial membrane disruption leading to extensive droplet coalescence and oiling off. Both systems showed macroscopic phase separation within the first hour of analysis. The addition of MDX greatly improved emulsion stability after freezing, as emulsions showed no phase separation after thawing during one week storage. This behavior was attributed to MDX cryoprotectant effect, that could have considerably reduce the amount of ice formed during freezing, thereby maintaining the integrity of the interfacial WPI-SA bilayer surrounding oil droplets. Our results suggest that 20 wt% MDX emulsions were the most stable systems both to creaming destabilization and to freeze-thawing processes.
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arzeni, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
Fil: Santiago, Liliana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
description The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WPI) coated oil droplets at pH 5 (10 wt% oil, 1 wt% WPI 0.25 wt% SA). MDX was also added to emulsions formulation in different concentrations (0-20 wt%), and the systems were then stored at two freezing temperatures (-18 and -80 °C). Stability of emulsions was studied using droplet size, ζ-potential, as well as microstructure determinations and monitoring backscattering profiles versus time. Non-frozen emulsions showed smaller droplet sizes at higher MDX concentrations thus reducing creaming mechanisms and improving emulsion stability. In the absence of MDX, emulsions were highly unstable after freeze-thawing and destabilized faster at -18 °C than at -80 °C, which was attributed to the formation of larger ice crystals at slower freezing rates that promoted interfacial membrane disruption leading to extensive droplet coalescence and oiling off. Both systems showed macroscopic phase separation within the first hour of analysis. The addition of MDX greatly improved emulsion stability after freezing, as emulsions showed no phase separation after thawing during one week storage. This behavior was attributed to MDX cryoprotectant effect, that could have considerably reduce the amount of ice formed during freezing, thereby maintaining the integrity of the interfacial WPI-SA bilayer surrounding oil droplets. Our results suggest that 20 wt% MDX emulsions were the most stable systems both to creaming destabilization and to freeze-thawing processes.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
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/11336/37823
Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana Maria Renata; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions; Elsevier; Journal of Food Engineering; 156; 1-2015; 31-38
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/37823
identifier_str_mv Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana Maria Renata; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions; Elsevier; Journal of Food Engineering; 156; 1-2015; 31-38
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2015.01.013
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415000230
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
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.070432

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