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

被引：13

作者：

Di Giorgio, Luciana

Salgado, Pablo R.

Mauri, Adriana N. ^{[1
]}

机构：

[1] Univ Nacl La Plata, Ctr Invest & Desarrollo Criotecnol Alimentos CIDC, CIC PBA, CONICET CCT La Plata, 47 & 116 S-N,B1900JJ, La Plata, Argentina

来源：

CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS | 2022年 / 3卷

关键词：

O/W emulsion; Soy proteins; Cellulose nanocrystals; Fish oil; Rheological properties; Emulsion stability; PICKERING EMULSIONS; EMULSIFYING PROPERTIES; NANOPARTICLES; PARTICLES; FOOD; EMULSIFICATION; ENCAPSULATION; SURFACTANTS; FABRICATION; SIZE;

D O I：

10.1016/j.carpta.2021.100176

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：10

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