The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924799" target="_blank" >RIV/60461373:22330/22:43924799 - isvavai.cz</a>

Result on the web

<a href="https://link.springer.com/article/10.1007/s00217-022-04046-3" target="_blank" >https://link.springer.com/article/10.1007/s00217-022-04046-3</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1007/s00217-022-04046-3" target="_blank" >10.1007/s00217-022-04046-3</a>

Result language

angličtina

Original language name

The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions

Original language description

Heat treatment and mechanical movement are the most common stressors that affect food material processing. A w/o/w emulsion is a promising system for delivering sensitive materials in food products and in reducing dietary fat content, but for wider uses, it is necessary to evaluate emulsion behaviour during food manufacturing. In the present study, we simulate heat (5 to 85 °C) and mechanical processes (shear rate 0.1 to 1000 s−1) using rotational rheometry and describe changes in glucose encapsulation efficiency and droplet size of model w/o/w 20% emulsions prepared with 2.5 wt % PGPR (polyglycerol polyricinoleate) as lipophilic emulsifier in canola oil (oil phase) and distilled water or 10 wt % skim milk as an internal water phase stabilized or not by 3 types of carrageenan (0.5 wt %) and milk proteins as emulsifier. The comparison of w/o/w emulsions prepared with three specific types of carrageenan provides the important information on the suitability of the combination of specific carrageenan and internal water phase. It was found that model manufacturing did not influence the result encapsulation efficiency of all w/o/w emulsions significantly. We demonstrated that model w/o/w 20% emulsions were sufficiently stable for manufacturing, especially when skim milk was used with 0.5 wt % kappa carrageenan as the internal water phase. These samples subjected to manufacturing showed an encapsulation efficiency 53.97 ± 0.00% even after 4 weeks storage at 4 °C and droplet size (D[4, 3]) 39.04 ± 1.56 µm. So prepared w/o/w emulsions provided the demanded stability and could be part of functional food. © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/TJ04000443" target="_blank" >TJ04000443: Innovative method of immunoglobulins administration</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

European Food Research and Technology

ISSN

1438-2377

e-ISSN

1438-2385

Volume of the periodical

248

Issue of the periodical within the volume

9

Country of publishing house

DE - GERMANY

Number of pages

7

Pages from-to

2303-2309

UT code for WoS article

000801210500001

EID of the result in the Scopus database

2-s2.0-85130297147