Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Umaña, Mónica; Wawrzyniak, P.; Rosselló, Carmen; Llavata, Beatriz; Simal, Susana

doi:10.1016/j.lwt.2021.112146

Cited by 10 publications

(4 citation statements)

References 75 publications

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“…This could be explained by the increase in the level of flocculation when adding proteins. The presence of floccules, in relatively dilute emulsions, results in a higher creaming index [ 57 , 80 ]. The addition of proteins in 0.5CP emulsion did not affect the creaming index, probably because these emulsions (0.5CP_0.3PR and 0.5CP_0.6PR) were less flocculated than 0.2CP_0.3PR and 0.2CP_0.6PR and also presented higher viscosities.…”

Section: Resultsmentioning

confidence: 99%

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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Umaña

Llull

Bon

et al. 2022

Foods

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The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets’ diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets’ diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.

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Section: Resultsmentioning

confidence: 99%

“…Using the area and the assumption that the particles were spherical, the diameter and volume of each droplet were estimated. The results were expressed as % volume distribution vs. particle size [ 57 ]. The percentiles 10, 50, and 90 (d10, d50, and d90) were obtained from the droplet size distribution.…”

Section: Methodsmentioning

confidence: 99%

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Umaña

Llull

Bon

et al. 2022

Foods

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“…However, a positive effect in terms of coalescence reduction is also proved by ABPs' (mainly bract) amphiphilic proteins and insoluble fiber, thus contributing to stabilize the oil-water (O/W) interface. In fact, bracts' properties were also investigated for their potential use as additives to stabilize lipids in O/W emulsion and to reduce lipid oxidative processes, as, for example, in PUFA microcapsules' preparation [92]. In addition, it was demonstrated that the functional properties of stem and bract extracts depend on the presence of chlorophyll.…”

Section: Functional Propertiesmentioning

confidence: 99%

Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties

Colombo,

Moretto,

Pellicorio

et al. 2024

Foods

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Globe artichoke (Cynara cardunculus var. scolymus L.) is widely cultivated in the Mediterranean area and Italy is one of the largest producers. A great issue is represented by its high amount of by-product, mainly consisting of external bracts and stems, but also of residual leaves, stalks, roots, and seeds. Artichoke by-products are rich in nutrients (carbohydrates and proteins) and bioactive compounds (polyphenols and terpenes) and represent potential ingredients for foodstuffs, functional foods, and food supplements, due to their functional and biological properties. In fact, artichoke by-products’ components exhibit many beneficial effects, such as dyspeptic, prebiotic, antioxidant, anti-inflammatory, antiglycative, antimicrobial, anticarcinogenic, and hypolipidemic properties. Therefore, they can be considered potential food ingredients useful in reducing the risk of developing metabolic and age-related disorders. This work summarizes the economic and environmental impact of the recovery and valorization of artichoke by-products, focusing on rheological, physical, and biological properties of the different components present in each by-product and their different food applications.

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“…In addition, artichoke by-product can also have technological applications, i.e. bracts of artichoke have been used as emulsifier in lipid microencapsulation (Umaña, Wawrzyniak, Rossell´o, Llavata, & Simal, 2021).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota

Holgado

Campos-Monfort

Heras

et al. 2022

Bioactive Carbohydrates and Dietary Fibre

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Evaluation of the addition of artichoke by-products to O/W emulsions for oil microencapsulation by spray drying

Cited by 10 publications

References 75 publications

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products

Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties

Assessment of the prebiotic potential of globe artichoke by-product through in vitro fermentation by human faecal microbiota

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