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

Identifikátory výsledku

  • Kód výsledku v 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>

  • Výsledek na webu

    <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>

Alternativní jazyky

  • Jazyk výsledku

    angličtina

  • Název v původním jazyce

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

  • Popis výsledku v původním jazyce

    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.

  • Název v anglickém jazyce

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

  • Popis výsledku anglicky

    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.

Klasifikace

  • Druh

    J<sub>imp</sub> - Článek v periodiku v databázi Web of Science

  • CEP obor

  • OECD FORD obor

    21101 - Food and beverages

Návaznosti výsledku

  • Projekt

    <a href="/cs/project/TJ04000443" target="_blank" >TJ04000443: Inovativní způsob podání imunoglobulinů</a><br>

  • Návaznosti

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

Ostatní

  • Rok uplatnění

    2022

  • Kód důvěrnosti údajů

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

Údaje specifické pro druh výsledku

  • Název periodika

    European Food Research and Technology

  • ISSN

    1438-2377

  • e-ISSN

    1438-2385

  • Svazek periodika

    248

  • Číslo periodika v rámci svazku

    9

  • Stát vydavatele periodika

    DE - Spolková republika Německo

  • Počet stran výsledku

    7

  • Strana od-do

    2303-2309

  • Kód UT WoS článku

    000801210500001

  • EID výsledku v databázi Scopus

    2-s2.0-85130297147