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dc.contributor.author
Márquez, Andrés Leonardo
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dc.contributor.author
Pérez, María Paula
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dc.contributor.author
Wagner, Jorge Ricardo
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dc.date.available
2024-08-02T13:50:23Z
dc.date.issued
2017
dc.identifier.citation
Márquez, Andrés Leonardo; Pérez, María Paula; Wagner, Jorge Ricardo; Double emulsions: Potential applications for the elaboration of functional foods; Nova Science Publishers; 2017; 27-42
dc.identifier.isbn
978-1-53610-477-6
dc.identifier.uri
http://hdl.handle.net/11336/241606
dc.description.abstract
Double or water-in-oil-in-water (W1/O/W2) emulsions are complex systems consisting of an aqueous phase dispersed in a lipid phase, which in turn is dispersed in a continuous aqueous phase. Because these systems include water within the dispersed lipid phase, they have been proposed for the development of lipid-reduced food emulsions without the need of reducing the volume fraction of dispersed phase. The other potential application of W1/O/W2 emulsions is the encapsulation of substances in the inner water droplets for their isolation, protection or controlled release. The limits of these systems are given by the volume of water droplets that can be retained within the oil droplets and the minimum required size of oil droplets, which should be large enough to contain smaller water droplets. These conditions imply that W1/O/W2 emulsions present new issues regarding the stability of the system, adding different destabilization processes that should be controlled and measured. Different strategies have been implemented to increase the volume and stability of the inner water droplets, such as the generation of an osmotic gradient by the addition of solutes in the dispersed aqueous phase or the inclusion of fat crystals in the dispersed lipid phase. With respect to proper applications of W1/O/W2 emulsions for the production of functional foods, different objectives have been boarded: encapsulation of vitamins, minerals or microorganisms; formulation of low-calorie foods; control of taste perception; etc. Moreover, different methods have been developed for the analysis of W1/O/W2 emulsions, including spectrophotometry, conductimetry and differential scanning calorimetry techniques.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Nova Science Publishers
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dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Double emuslions
dc.subject
differential scanning calorimetry
dc.subject
encapulation
dc.subject
lipid-reduced food
dc.subject
stability
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Double emulsions: Potential applications for the elaboration of functional foods
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2024-08-02T13:14:31Z
dc.journal.pagination
27-42
dc.journal.pais
Estados Unidos
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dc.journal.ciudad
New York
dc.description.fil
Fil: Márquez, Andrés Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Pérez, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.conicet.paginas
298
dc.source.titulo
Functional Foods: Sources, Health Effects and Future Perspectives
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