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