Aging mechanisms of oil-in-water emulsions based on a bioemulsifier produced by Yarrowia lipolytica

Trindade, Joana; Freire, Mara G.; Amaral, Priscilla Filomena Fonseca; Coelho, Maria Alice Zarur; Coutinho, João A. P.; Marrucho, Isabel M.

doi:10.1016/j.colsurfa.2008.04.009

Cited by 31 publications

(14 citation statements)

References 26 publications

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“…where C and D are, respectively, the solubility and the diffusion coefficient of the dispersed phase in the continuous medium, V m is the molar volume of the dispersed substance, R is the usual gas constant, and T is the absolute temperature (Freire et al, 2005;Trindade et al, 2008). According to Eq.…”

Section: Aging Mechanismsmentioning

confidence: 99%

Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis

Silva

Rocha-Leão

Coelho

2010

Journal of Food Engineering

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a b s t r a c tThe aging mechanisms of olive oil-lemon juice emulsions were investigated. The emulsions were prepared with xanthan gum where different concentrations of modified starch or maltodextrin were added. Emulsions stability was followed through analysis of the evolution of mean droplet size measured by image analysis during 203 days. All the samples presented phase separation at the end of the studied storage period. The stability results indicate that large droplets mean diameter were obtained in samples where maltodextrin or only xanthan gum was used. The study of the evolution of the droplet mean diameter with time show that the studied salad dressing ages preferentially through coalescence, although in certain cases molecular diffusion may occur. The incorporation of xanthan gum in salad dressing emulsions has a large influence in their rheological behavior.

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Section: Aging Mechanismsmentioning

confidence: 99%

Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis

Silva

Rocha-Leão

Coelho

2010

Journal of Food Engineering

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“…Furthermore, such solubility supports the PFC-in-water or reversed emulsion formation and preferred aging mechanisms [10,11] and the oxygen solubility decrease in PFC-based emulsions when compared to the oxygen solubility of the pure liquid phases [12]. In spite of the importance regarding the knowledge of the mutual solubilities between water and PFCs/FCs, such solubilities are so small that accurate experimental measurements are often limited by the experimental techniques available.…”

Section: Introductionmentioning

confidence: 97%

Solubility of water in fluorocarbons: Experimental and COSMO-RS prediction results

Freire

Carvalho

Santos

et al. 2010

The Journal of Chemical Thermodynamics

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“…Crucial in determining Y. lipolytica's potential for bioremediation may be its capacity to produce biosurfactants; such biosurfactants may also be applied to enhance oil recovery, and in crude oil drilling, food processing and cosmetic formulations (Amaral et al, 2006;Trindade et al, 2008). Yarrowia lipolytica seems to produce a variety of different emulsifiers, for example Liposan isolated from cultures grown on hexadecane, Yansan from cultures grown on glucose or Rufisan from cultures grown on soybean oil refinery residue (Amaral et al, 2006;Cirigliano & Carman, 1985;Fontes et al, 2010;Rufino et al, 2011).…”

Section: Industrial Uses Of Y Lipolytica: Past Present and Futurementioning

confidence: 99%

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

Groenewald

Boekhout

Neuvéglise

et al. 2013

Critical Reviews in Microbiology

396

288

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Yarrowia lipolytica has been developed as a production host for a large variety of biotechnological applications. Efficacy and safety studies have demonstrated the safe use of Yarrowia-derived products containing significant proportions of Yarrowia biomass (as for DuPont's eicosapentaenoic acid-rich oil) or with the yeast itself as the final product (as for British Petroleum's single-cell protein product). The natural occurrence of the species in food, particularly cheese, other dairy products and meat, is a further argument supporting its safety. The species causes rare opportunistic infections in severely immunocompromised or otherwise seriously ill people with other underlying diseases or conditions. The infections can be treated effectively by the use of regular antifungal drugs, and in some cases even disappeared spontaneously. Based on our assessment, we conclude that Y. lipolytica is a ''safe-to-use'' organism.

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Aging mechanisms of oil-in-water emulsions based on a bioemulsifier produced by Yarrowia lipolytica

Cited by 31 publications

References 26 publications

Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis

Evaluation of aging mechanisms of olive oil–lemon juice emulsion through digital image analysis

Solubility of water in fluorocarbons: Experimental and COSMO-RS prediction results

Yarrowia lipolytica: Safety assessment of an oleaginous yeast with a great industrial potential

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