Mostrar el registro sencillo del ítem
dc.contributor.author
Fioramonti, Silvana Alejandra
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Arzeni, Carolina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Pilosof, Ana Maria Renata
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Rubiolo, Amelia Catalina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Santiago, Liliana Gabriela
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2018-03-05T18:48:39Z
dc.date.issued
2015-01
dc.identifier.citation
Fioramonti, Silvana Alejandra; Arzeni, Carolina; Pilosof, Ana Maria Renata; Rubiolo, Amelia Catalina; Santiago, Liliana Gabriela; Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions; Elsevier; Journal of Food Engineering; 156; 1-2015; 31-38
dc.identifier.issn
0260-8774
dc.identifier.uri
http://hdl.handle.net/11336/37823
dc.description.abstract
The effect of maltodextrin (MDX) concentration on the stability of multilayer linseed oil-in-water emulsions before and after freeze-thawing has been studied. Interfacial double-layer emulsions were obtained by performing electrostatic deposition of sodium alginate (SA) onto whey protein isolate (WPI) coated oil droplets at pH 5 (10 wt% oil, 1 wt% WPI 0.25 wt% SA). MDX was also added to emulsions formulation in different concentrations (0-20 wt%), and the systems were then stored at two freezing temperatures (-18 and -80 °C). Stability of emulsions was studied using droplet size, ζ-potential, as well as microstructure determinations and monitoring backscattering profiles versus time. Non-frozen emulsions showed smaller droplet sizes at higher MDX concentrations thus reducing creaming mechanisms and improving emulsion stability. In the absence of MDX, emulsions were highly unstable after freeze-thawing and destabilized faster at -18 °C than at -80 °C, which was attributed to the formation of larger ice crystals at slower freezing rates that promoted interfacial membrane disruption leading to extensive droplet coalescence and oiling off. Both systems showed macroscopic phase separation within the first hour of analysis. The addition of MDX greatly improved emulsion stability after freezing, as emulsions showed no phase separation after thawing during one week storage. This behavior was attributed to MDX cryoprotectant effect, that could have considerably reduce the amount of ice formed during freezing, thereby maintaining the integrity of the interfacial WPI-SA bilayer surrounding oil droplets. Our results suggest that 20 wt% MDX emulsions were the most stable systems both to creaming destabilization and to freeze-thawing processes.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Alginate
dc.subject
Layer by Layer Deposition
dc.subject
Linseed Oil
dc.subject
Maltodextrin
dc.subject
Multilayer Emulsion
dc.subject
Whey Protein
dc.subject.classification
Biotecnología Industrial
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Biotecnología Industrial
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Influence of freezing temperature and maltodextrin concentration on stability of linseed oil-in-water multilayer emulsions
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-03-02T14:22:05Z
dc.journal.volume
156
dc.journal.pagination
31-38
dc.journal.pais
Países Bajos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Fioramonti, Silvana Alejandra. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Arzeni, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Pilosof, Ana Maria Renata. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Rubiolo, Amelia Catalina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.description.fil
Fil: Santiago, Liliana Gabriela. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina
dc.journal.title
Journal of Food Engineering
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.jfoodeng.2015.01.013
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0260877415000230
Archivos asociados