dc.contributor.author |
Umaña, Monica |
|
dc.contributor.author |
Turchiuli, Christelle |
|
dc.contributor.author |
Eim, Valeria |
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dc.contributor.author |
Rosselló, Carmen |
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dc.contributor.author |
Simal, Susana |
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dc.date.accessioned |
2021-05-26T06:26:39Z |
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dc.identifier.uri |
http://hdl.handle.net/11201/155548 |
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dc.description.abstract |
[eng] A concentrate of mushroom (Agaricus bisporus) by-products (MC), mainly composed of polysaccharides and proteins, was used as an emulsifier (1.5-7.5% w/w) in oil-in-water emulsions. An emulsion stabilized with Tween®20 was used as control. MC (5 and 7.5% w/w) increased the emulsion viscosity and promoted shear-thinning behaviour. Median droplet diameters of 5 and 7.5% w/w MC emulsions (d50 ~2.8 and ~2.1 μm) were similar to that of control but larger (p < 0.05) in 1.5 and 3% w/w MC emulsions (d50 ~5.2 and ~3.4 μm) which also presented flocculation. Emulsions with 5 and 7.5% w/w MC were more stable against droplet size variation than the control. The backscattering profiles showed less droplet migration with MC addition (5 and 7.5% w/w). Stability promoted by MC was due to viscosity increase, steric hindrance, and probably Pickering effect and not to electrostatic forces according to the Z-potential. MC addition promoted perceptible colour changes in the emulsions. |
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dc.format |
application/pdf |
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dc.relation.isformatof |
Versió postprint del document publicat a: https://doi.org/10.1016/j.jfoodeng.2021.110667 |
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dc.relation.ispartof |
Journal of Food Engineering, 2021, vol. 307, num. 110667 |
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dc.subject.classification |
663/664 - Aliments i nutrició. Enologia. Olis. Greixos |
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dc.subject.classification |
Ciències de la salut |
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dc.subject.other |
663/664 Beverages. Estimulants. Food industry. Preservation |
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dc.subject.other |
Medical sciences |
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dc.title |
Stabilization of oil-in-water emulsions with a mushroom (Agaricus bisporus) by-product |
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dc.type |
info:eu-repo/semantics/article |
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dc.type |
info:eu-repo/semantics/acceptedVersion |
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dc.date.updated |
2021-05-26T06:26:40Z |
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dc.date.embargoEndDate |
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dc.embargo |
|
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dc.subject.keywords |
Mushroom by-products |
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dc.subject.keywords |
Natural emulsifier |
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dc.subject.keywords |
Droplet size |
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dc.subject.keywords |
Backscattering profile |
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dc.subject.keywords |
Zeta potential |
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dc.rights.accessRights |
info:eu-repo/semantics/embargoedAccess |
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dc.identifier.doi |
https://doi.org/10.1016/j.jfoodeng.2021.110667 |
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