Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals

Autores
Di Giorgio, Luciana; Salgado, Pablo Rodrigo; Mauri, Adriana Noemí
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/160490
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/160490
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystalsDi Giorgio, LucianaSalgado, Pablo RodrigoMauri, Adriana NoemíQuímicaO/W emulsionSoy proteinsCellulose nanocrystalsFish oilRheological propertiesEmulsion stabilityThis work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/160490enginfo:eu-repo/semantics/altIdentifier/issn/2666-8939info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2021.100176info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:14:00Zoai:sedici.unlp.edu.ar:10915/160490Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:14:00.555SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
spellingShingle Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
Di Giorgio, Luciana
Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
title_short Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_full Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_fullStr Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_full_unstemmed Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
title_sort Fish oil-in-water emulsions stabilized by soy proteins and cellulose nanocrystals
dc.creator.none.fl_str_mv Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author Di Giorgio, Luciana
author_facet Di Giorgio, Luciana
Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author_role author
author2 Salgado, Pablo Rodrigo
Mauri, Adriana Noemí
author2_role author
author
dc.subject.none.fl_str_mv Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
topic Química
O/W emulsion
Soy proteins
Cellulose nanocrystals
Fish oil
Rheological properties
Emulsion stability
dc.description.none.fl_txt_mv This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description This work aimed to develop fish O/W emulsions using soy protein isolate (SPI) and cellulose nanocrystals (CNC) either as separate stabilising agents or in combination. The fish O/W emulsions were prepared using aqueous dispersions containing SPI and/or different concentrations of CNC at neutral pH. The effects of each component and their concentration on the microstructure, droplet size, zeta potential, rheological behaviour, and stability of the resulting emulsions during its quiescent storage at room temperature were analysed. Emulsions prepared with both SPI and CNC showed droplets with larger sizes and surface charge than those stabilized only by SPI and were more stable than those stabilized by each component separately. The concentration of CNC determined the physicochemical and rheological properties of SPI + CNC emulsions, as well as the intervening destabilization mechanisms. Emulsion stabilized by SPI + 0.1% CNC that had a high degree of initial flocculation, turned out to be the most stable during 15 days of quiescent storage at room temperature.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/160490
url http://sedici.unlp.edu.ar/handle/10915/160490
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2666-8939
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carpta.2021.100176
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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