O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters

Autor: Chrystel Faure, Julien Monteil, Christelle Harscoat-Schiavo, Didier Pintori, Cécile Joseph, Fernando Leal-Calderon, Raphaëlle Savoire
Přispěvatelé: Chimie et Biologie des Membranes et des Nanoobjets (CBMN), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut de Chimie du CNRS (INC)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS), Institut des Corps Gras (ITERG), Univ Bordeaux, CNRS UMR 5248, Inst Chim & Biol Membranes & Nanoobjets, INP Bordeaux, Université de Bordeaux (UB)-Institut Polytechnique de Bordeaux (Bordeaux INP)-Centre National de la Recherche Scientifique (CNRS), ITERG, Université Sciences et Technologies - Bordeaux 1-ITERG
Jazyk: angličtina
Rok vydání: 2019
Předmět:
Zdroj: Food Research International
Food Research International, Elsevier, 2019, 116, pp.755-766. ⟨10.1016/j.foodres.2018.09.009⟩
Food Research International, Elsevier, 2019, 116, pp.755-766
ISSN: 0963-9969
DOI: 10.1016/j.foodres.2018.09.009⟩
Popis: International audience; Hexadecane-in-water emulsions were fabricated by means of a microfluidizer using two types of protein stabilizers, sodium caseinate (NaCAS) and β-lactoglobulin (BLG). A study of the dependence of the mean droplet diameter and protein coverage on protein concentration was performed. At low protein concentrations, the emulsions were monodispersed and their mean droplet size was governed by the so-called limited-coalescence process. In this regime, the interfacial coverage was constant and was deduced from the linear evolution of the total interfacial area as a function of the amount of adsorbed proteins. In emulsions based on NaCAS, almost all of the initial protein contents were adsorbed at the interfaces. Emulsions formulated at very low protein content underwent unlimited coalescence after prolonged storage or when submitted to centrifugation. Additional NaCAS was incorporated in the continuous phase, right after the emulsification process, as a means of ensuring kinetic stability. The interfacial coverage increased after protein addition. Other strategies including acidification and salt addition were also probed to gain stability. Instead, in emulsions based on BLG, only partial adsorption of the initial protein content was observed. The corresponding emulsions remained kinetically stable against coalescence, and no further addition of protein was required after emulsification. Our approach allows to obtain monodisperse, kinetically stable emulsions and to master their average droplet size, while minimizing the amount of proteins.
Databáze: OpenAIRE
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