W/O/W emulsions applied for conveying FeSO4: Physical characteristics and intensity of metallic taste perception
| Autor: | Márcia Cristina Teixeira Ribeiro Vidigal, Tarcísio Lima Filho, Valéria Paula Rodrigues Minim, Eduardo Basílio de Oliveira, Andréa Alves Simiqueli, Luis Antonio Minim, Petiara Santos Reis |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Materials science Shear thinning Dispersity Aqueous two-phase system Analytical chemistry Modulus 04 agricultural and veterinary sciences Kinetic energy 040401 food science 01 natural sciences 0404 agricultural biotechnology 010608 biotechnology Zeta potential Metallic taste Intensity (heat transfer) Food Science |
| Zdroj: | LWT. 100:278-286 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2018.10.063 |
| Popis: | W/O/W emulsions were developed as carrier vehicles of FeSO4 in order to allow for the fortification of foods with iron, with reduced loss of sensory quality. The internal aqueous phase ratio and FeSO4 insertion at different locations in the system were evaluated (up to 30 days storage) based on the physical characteristics, therefore it was possible to estimate the kinetic stability of the systems. Sensory perception of the intensity of the metallic taste was also evaluated. The emulsions presented zeta potential values greater than 20.9 mV (in modulus). All systems showed low polydispersity indices (≤0.3) and unimodal size distributions. The emulsions were characterized as non-Newtonian (pseudoplastic) fluids. In addition, they presented a predominantly elastic character (tg δ |
| Databáze: | OpenAIRE |
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