2024-03-29T08:38:25Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1406722020-12-10T15:48:24Zcom_10261_70com_10261_2col_10261_323
Olive oil based edible W/O/W emulsions stability as affected by addition of some acylglycerides
Fernández Martín, Fernando
Freire, María
Bou, Ricard
Cofrades, Susana
Jiménez Colmenero, Francisco
Ministerio de Economía y Competitividad (España)
Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Consejo Superior de Investigaciones Científicas (España)
Mono- and di-acyl glycerides
Liquid crystals
Pickering effect
Physical properties
Fat-crystallizers
Double emulsions
Olive oil based W/O/W double emulsions (DEs) were prepared with polyglycerol polyricinoleate (PGPR, 3 or 6%) and sodium caseinate as emulsifiers both singly in a control sample, and with the addition of two fat-crystallizers (Verols V10 or V50) at two concentrations (3 or 6%). Globule size distribution was essentially monomodal with area-volume mean diameter (d) values ∼2 μm. Creaming along an 8 d refrigerated storage was always minor. The predominant elastic behavior in control samples evolved to viscous in samples with Verols. DSC revealed that V10 and V50 crystalized as α- and β′-polymorphs respectively, that can absorb at a W/O interface, potentially producing interfacial crystallization (V10 < V50). Instead, (V10 > V50) concerning DEs stabilization because V50 plus 3 or 6% PGPR produced essentially glassy matrices, thus impeding Pickering effects. V10 plus 3 or 6% PGPR formed crystalline DEs with presence of lyotropic mesophases, which yielded W/O Pickering stabilization effects.
Funding by Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I + D + I), Ministerio de Economía y Competitividad, Projects AGL 2011-29644-C02-01 and AGL201453207-C2-1-R, and Intramural Project CSIC 201470E056
Peer Reviewed
2016-11-24T07:27:03Z
2016-11-24T07:27:03Z
2017
2016-11-24T07:27:03Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.jfoodeng.2016.10.011
issn: 0260-8774
Journal of Food Engineering 196: 18-26 (2017)
http://hdl.handle.net/10261/140672
10.1016/j.jfoodeng.2016.10.011
http://dx.doi.org/10.13039/501100003329
http://dx.doi.org/10.13039/501100007273
http://dx.doi.org/10.13039/501100003339
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2014-53207-C2-1-R
none
Elsevier