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dc.contributor.author
Capitani, Marianela Ivana
dc.contributor.author
Nolasco, Susana Maria
dc.contributor.author
Tomás, Mabel Cristina
dc.date.available
2019-11-04T18:13:54Z
dc.date.issued
2016-12
dc.identifier.citation
Capitani, Marianela Ivana; Nolasco, Susana Maria; Tomás, Mabel Cristina; Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage; Elsevier; Food Hydrocolloids; 61; 12-2016; 537-546
dc.identifier.issn
0268-005X
dc.identifier.uri
http://hdl.handle.net/11336/87937
dc.description.abstract
The stability of oil-in-water (O/W) emulsions prepared with different concentrations of chia mucilage extracted by two different methods was evaluated as a function of refrigerated storage time. O/W emulsions (20:80 wt/wt) formulated with refined corn oil, chia mucilage dispersions (0.25, 0.50, 0.75 and 1.00% wt/wt) and 0.1% wt/wt of Tween 80 were stored at 4 ± 1 °C for 120 days, evaluating their stability periodically. An emulsion without added mucilage was also prepared as a control. The emulsions were characterized determining the flow behavior, the evolution of the backscattering profiles (%BS), particle size distribution, and microscopic observations. Viscosity increased as increasing mucilage concentration, revealing a pseudoplastic flow behavior. The most stable emulsions during storage were those with ≥0.75% chia mucilage concentration, and those with mucilage obtained by Method II (which presents a higher level of purity than MI mucilage). All the emulsions prepared with mucilage obtained by Method II presented smaller droplet diameters ([D4,3]) than those prepared with mucilage obtained by Method I. Particle size distribution did not show important variations as a function of time, concentration and type of mucilage, presenting in general a unimodal behavior. The results suggested that the addition of chia mucilage (≥0.75%) to O/W emulsions improved their stability against gravitational phase separation by increasing the viscosity of the aqueous phase, limiting the mobility of the oil droplets in the emulsions.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Salvia hispanica L.
dc.subject
Chia mucilage
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O/W emulsions
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Physicochemical stability
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Stability of oil-in-water (O/W) emulsions with chia (Salvia hispanica L.) mucilage
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-11-01T19:48:31Z
dc.journal.volume
61
dc.journal.pagination
537-546
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Capitani, Marianela Ivana. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.description.fil
Fil: Nolasco, Susana Maria. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ingeniería Olavarría. Departamento de Ingeniería Química; Argentina
dc.description.fil
Fil: Tomás, Mabel Cristina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
dc.journal.title
Food Hydrocolloids
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X16302570
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodhyd.2016.06.008