Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization

Soares, Lucas de Souza; Milião, Gustavo Leite; Tonole, Bruna; Souza, Gabriel Batalha de; Soares, Nilda de Fátima Ferreira; Teixeira, Álvaro Vianna Novaes de Carvalho; Coimbra, Jane Sélia dos Reis; Oliveira, Eduardo Basílio de

doi:10.1016/j.ultsonch.2019.104754

Cited by 21 publications

(5 citation statements)

References 36 publications

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“…The emulsions are obtained through a strong mixing or mechanical disintegration of two immiscible solvents, while the traditional approaches consist of high-pressure homogenization, , high-speed mixing, and ultrasonic homogenization. , However, these conventional approaches lack precise control of the droplet shape, which can produce highly polydisperse emulsions. Moreover, high shear stress used for emulsification can reduce the activity of shear-sensible nutraceuticals.…”

Section: Preparation Of Nutraceutical Delivery System By Microfluidic...mentioning

confidence: 99%

Microfluidic Assembly: An Innovative Tool for the Encapsulation, Protection, and Controlled Release of Nutraceuticals

Liu

Singh

Zhang

et al. 2021

J. Agric. Food Chem.

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Nutraceuticals have been gradually accepted as food ingredients that can offer health benefits and provide protection against several diseases. It is widely accepted due to potential nutritional benefits, safety, and therapeutic effects. Most nutraceuticals are vulnerable to the changes in the external environment, which leads to poor physical and chemical stability and absorption. Several researchers have designed various encapsulation technologies to promote the use of nutraceuticals. Microfluidic technology is an emerging approach which can be used for nutraceutical delivery with precise control. The delivery systems using microfluidic technology have obtained much interest in recent years. In this review article, we have summarized the recently introduced nutraceutical delivery platforms including emulsions, liposomes, microspheres, microgels, and polymer nanoparticles based on microfluidic techniques. Emphasis has been made to discuss the advantages, preparations, characterizations, and applications of nutraceutical delivery systems. Finally, the challenges, several up-scaling methods, and future expectations are discussed.

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Section: Preparation Of Nutraceutical Delivery System By Microfluidic...mentioning

confidence: 99%

Microfluidic Assembly: An Innovative Tool for the Encapsulation, Protection, and Controlled Release of Nutraceuticals

Liu

Singh

Zhang

et al. 2021

J. Agric. Food Chem.

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“…The mean particle size (MPS) and zeta potential (ζ) of the samples were determined after the application of the physical processes, following the procedures reported by Soares et al [26], but modifying the dilution to 1:100, and using water as the diluent. The analyses were carried out at 25.0 ± 0.1 • C on the Zetasizer Nano ZS equipment (Malvern Instruments Ltd., Worcestershire, UK).…”

Section: Mean Particle Size and Zeta Potential Of Goat Milk After Pre...mentioning

confidence: 99%

Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

Xavier,

Pacheco,

Nalon

et al. 2024

Foods

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This work investigated the fermentation kinetics and characteristics of goat yogurt supplemented with bovine whey protein isolate (WPI) (0%, 2.5% and 5.0%) subjected to high shear dispersion (HSD) assisted by ultrasound (US). Protein supplementation and the physical processes increased the electronegativity of the zeta potential (≤60%), whereas particle size reduction was observed only with physical processes (≤42%). The addition of 2.5% WPI reduced yogurt fermentation time by 30 min. After 24 h of storage at 7 °C, lactic acid bacteria counts did not differ between samples (≥8 log CFU/mL), and the supplementation was sufficient to increase the apparent viscosity (≤5.65 times) and water-holding capacity (WHC) of the yogurt (≤35% increase). However, supplementation combined with physical processes promoted greater improvements in these parameters (6.41 times in apparent viscosity and 48% in WHC) (p < 0.05), as confirmed by the denser and better-organized protein clusters observed in microscopic evaluation. Thus, both approaches proved to be promising alternatives to improve goat yogurt quality. Therefore, the decision to adopt these strategies, either independently or in combination, should consider cost implications, the product quality, and market demand.

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“…As emulsões são sistemas coloidais formados por dois líquidos imiscíveis, em que um deles é disperso no outro na forma de gotículas micrométricas ou nanométricas (SOARES et al, 2019;SOARES et al, 2017;MCCLEMENTS, 2016). As emulsões podem ser classificadas em função do constituinte disperso, sendo que: i) nas emulsões óleo em água (O/A), o constituinte hidrofóbico encontra-se disperso na forma de gotículas; ii) nas emulsões água em óleo (A/O), o constituinte aquoso encontra-se disperso na forma de gotículas (MCCLEMENTS, 2016).…”

Section: Introductionunclassified

Influência Da Relação Surfactante/Timol Para a Obtenção De Nanoemulsões Com Potencial Uso Na Agricultura E Indústria De Alimentos

Melo¹,

Fontes²,

Guedes³

et al. 2021

Química: Debate Entre a Vida Moderna E O Meio Ambiente 2

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Direitos para esta edição cedidos à Atena Editora pelos autores. Todo o conteúdo deste livro está licenciado sob uma Licença de Atribuição Creative Commons. Atribuição-Não-Comercial-NãoDerivativos 4.0 Internacional (CC BY-NC-ND 4.0).O conteúdo dos artigos e seus dados em sua forma, correção e confiabilidade são de responsabilidade exclusiva dos autores, inclusive não representam necessariamente a posição oficial da Atena Editora. Permitido o download da obra e o compartilhamento desde que sejam atribuídos créditos aos autores, mas sem a possibilidade de alterá-la de nenhuma forma ou utilizá-la para fins comerciais. Todos os manuscritos foram previamente submetidos à avaliação cega pelos pares, membros do Conselho Editorial desta Editora, tendo sido aprovados para a publicação com base em critérios de neutralidade e imparcialidade acadêmica.A Atena Editora é comprometida em garantir a integridade editorial em todas as etapas do processo de publicação, evitando plágio, dados ou resultados fraudulentos e impedindo que interesses financeiros comprometam os padrões éticos da publicação. Situações suspeitas de má conduta científica serão investigadas sob o mais alto padrão de rigor acadêmico e ético.

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Chitosan dispersed in aqueous solutions of acetic, glycolic, propionic or lactic acid as a thickener/stabilizer agent of O/W emulsions produced by ultrasonic homogenization

Cited by 21 publications

References 36 publications

Microfluidic Assembly: An Innovative Tool for the Encapsulation, Protection, and Controlled Release of Nutraceuticals

Microfluidic Assembly: An Innovative Tool for the Encapsulation, Protection, and Controlled Release of Nutraceuticals

Strategies to Improve the Quality of Goat Yogurt: Whey Protein Supplementation and Milk Pre-Treatment with High Shear Dispersion Assisted by Ultrasound

Influência Da Relação Surfactante/Timol Para a Obtenção De Nanoemulsões Com Potencial Uso Na Agricultura E Indústria De Alimentos

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