Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration

The influence of pH (4-7) and sodium alginate (SA) concentration (0.125-0.25wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey protein isolate (WPI) was investigated. Droplet size, droplet charge, creaming stability and optical microscopy measurements as well as determinat...

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Autores principales: Martínez, María Julia, Pilosof, Ana María Renata
Publicado: 2015
Materias:
Creaming
Emulsion stability
Flocculation
Layer-by-layer deposition
Sodium alginate
Whey protein isolate
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v43_n_p8_Fioramonti
http://hdl.handle.net/20.500.12110/paper_0268005X_v43_n_p8_Fioramonti
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling paper:paper_0268005X_v43_n_p8_Fioramonti2023-06-08T15:23:56Z Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration Martínez, María Julia Pilosof, Ana María Renata Creaming Emulsion stability Flocculation Layer-by-layer deposition Sodium alginate Whey protein isolate The influence of pH (4-7) and sodium alginate (SA) concentration (0.125-0.25wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey protein isolate (WPI) was investigated. Droplet size, droplet charge, creaming stability and optical microscopy measurements as well as determination of non-adsorbed biopolymers at the oil-water interface were made. At pH 6 and 7, anionic alginate did not adsorb onto the surfaces of WPI-coated droplets due to strong electrostatic repulsion between biopolymers. Remaining SA molecules in the continuous phase induce emulsion destabilization by depletion flocculation, with the formation of floc chains that, after a period of latency, promoted phase separation with high creaming indexes. Both the delay time and the cream layer thickness increased when increasing SA concentration. At pH 5, ζ-potential measurements demonstrate deposition of SA onto WPI interfacial membrane to form a bilayer around oil droplets. Besides, no droplet aggregation was observed and emulsions were stable to creaming after one-week storage. At pH 4, 0.125wt% SA emulsions were prone to extensive droplet aggregation probably enhanced by bridging flocculation, exhibiting a gel-like microstructure of interconnected flocs, which then promoted phase separation. However, when increasing initial SA concentration in these systems, the degree of droplet aggregation decreased. These results suggestthat the best conditions to produce stable emulsions as encapsulation matrices for the delivery of high polyunsaturated fatty acid oils would be 0.25wt% SA pH 5. © 2014 Elsevier Ltd. Fil:Martinez, M.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Pilosof, A.M.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v43_n_p8_Fioramonti http://hdl.handle.net/20.500.12110/paper_0268005X_v43_n_p8_Fioramonti
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Creaming
Emulsion stability
Flocculation
Layer-by-layer deposition
Sodium alginate
Whey protein isolate
spellingShingle Creaming
Emulsion stability
Flocculation
Layer-by-layer deposition
Sodium alginate
Whey protein isolate
Martínez, María Julia
Pilosof, Ana María Renata
Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
topic_facet Creaming
Emulsion stability
Flocculation
Layer-by-layer deposition
Sodium alginate
Whey protein isolate
description The influence of pH (4-7) and sodium alginate (SA) concentration (0.125-0.25wt%) on the properties of linseed oil-in-water emulsions stabilized by a whey protein isolate (WPI) was investigated. Droplet size, droplet charge, creaming stability and optical microscopy measurements as well as determination of non-adsorbed biopolymers at the oil-water interface were made. At pH 6 and 7, anionic alginate did not adsorb onto the surfaces of WPI-coated droplets due to strong electrostatic repulsion between biopolymers. Remaining SA molecules in the continuous phase induce emulsion destabilization by depletion flocculation, with the formation of floc chains that, after a period of latency, promoted phase separation with high creaming indexes. Both the delay time and the cream layer thickness increased when increasing SA concentration. At pH 5, ζ-potential measurements demonstrate deposition of SA onto WPI interfacial membrane to form a bilayer around oil droplets. Besides, no droplet aggregation was observed and emulsions were stable to creaming after one-week storage. At pH 4, 0.125wt% SA emulsions were prone to extensive droplet aggregation probably enhanced by bridging flocculation, exhibiting a gel-like microstructure of interconnected flocs, which then promoted phase separation. However, when increasing initial SA concentration in these systems, the degree of droplet aggregation decreased. These results suggestthat the best conditions to produce stable emulsions as encapsulation matrices for the delivery of high polyunsaturated fatty acid oils would be 0.25wt% SA pH 5. © 2014 Elsevier Ltd.
author Martínez, María Julia
Pilosof, Ana María Renata
author_facet Martínez, María Julia
Pilosof, Ana María Renata
author_sort Martínez, María Julia
title Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
title_short Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
title_full Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
title_fullStr Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
title_full_unstemmed Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
title_sort multilayer emulsions as a strategy for linseed oil microencapsulation: effect of ph and alginate concentration
publishDate 2015
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v43_n_p8_Fioramonti
http://hdl.handle.net/20.500.12110/paper_0268005X_v43_n_p8_Fioramonti
work_keys_str_mv AT martinezmariajulia multilayeremulsionsasastrategyforlinseedoilmicroencapsulationeffectofphandalginateconcentration
AT pilosofanamariarenata multilayeremulsionsasastrategyforlinseedoilmicroencapsulationeffectofphandalginateconcentration
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