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dc.contributor.author
Márquez, Andrés Leonardo
dc.date.available
2024-06-24T11:28:42Z
dc.date.issued
2024-09
dc.identifier.citation
Márquez, Andrés Leonardo; Microstructure, rheology and freeze-thaw behavior of double (W1/O/W2) emulsions prepared with palm oil: Effect of Tween 80/sodium caseinate ratio; Elsevier Science; Colloids and Surfaces A: Physicochemical and Engineering Aspects; 697; 9-2024; 1-8
dc.identifier.issn
0927-7757
dc.identifier.uri
http://hdl.handle.net/11336/238295
dc.description.abstract
The objective was to study the effect of the variation of Tween 80/sodium caseinate ratio on the microstructure, rheology and freeze-thaw behavior of double (W1/O/W2) emulsions prepared with palm oil. Particularly, the impact of the composition of the outer interfacial film on partial coalescence and retention of inner water droplets was investigated. Partial coalescence was restrained in the emulsion prepared with sodium caseinate only, because aggregation of oil globules was prevented due to electrostatic and steric repulsions and a resistant interfacial film. The inclusion of Tween 80 produced competitive adsorption of emulsifiers, promoting partial coalescence and increasing the elastic and viscous modules of the system. A higher Tween 80 proportion led to lower retention of inner water droplets after cold storage, attributed to the formation of smaller oil globules and a thinner interfacial film. A cooling-heating-cooling cycle was applied by differential scanning calorimetry, showing that a higher oil globule aggregation degree led to higher retention of inner water droplets during freezing and higher release of inner water droplets during thawing. The findings expand the knowledge regarding the influence of the composition of the outer interfacial film on both partial coalescence and retention of inner water droplets in W1/O/W2 emulsions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DOUBLE EMULSION
dc.subject
TWEEN 80
dc.subject
SODIUM CASEINATE
dc.subject
PARTIAL COALESCENCE
dc.subject
FREEZE-THAWING
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Microstructure, rheology and freeze-thaw behavior of double (W1/O/W2) emulsions prepared with palm oil: Effect of Tween 80/sodium caseinate ratio
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2024-06-24T10:10:32Z
dc.journal.volume
697
dc.journal.pagination
1-8
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Márquez, Andrés Leonardo. Universidad Nacional de Quilmes; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title
Colloids and Surfaces A: Physicochemical and Engineering Aspects
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0927775724013207
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.colsurfa.2024.134456
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