Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica

Phycocyanin (PC), a protein pigment obtained from algae, is attracting attention due to the search for new plant-based alternatives to stabilise food products. Furthermore, PC presents surface activity and is able to reduce interfacial tension to create droplets in emulsions. However, PC is sensitiv...

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Autores: Tello Rivas, Patricia, Villegas Sánchez, Rosario, Trujillo-Cayado, Luis Alfonso, Santos García, Jenifer, Vladisavljevic, Goran
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/150713
Acceso en línea:https://hdl.handle.net/11441/150713
https://doi.org/10.1016/j.lwt.2023.115077
Access Level:acceso abierto
Palabra clave:Phycocyanin
Aerosil 200
Microfluidization
Food emulsions
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spelling Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silicaTello Rivas, PatriciaVillegas Sánchez, RosarioTrujillo-Cayado, Luis AlfonsoSantos García, JeniferVladisavljevic, GoranPhycocyaninAerosil 200MicrofluidizationFood emulsionsPhycocyanin (PC), a protein pigment obtained from algae, is attracting attention due to the search for new plant-based alternatives to stabilise food products. Furthermore, PC presents surface activity and is able to reduce interfacial tension to create droplets in emulsions. However, PC is sensitive to degradation; one potential solution is to use it in combination with other materials. In this study, using PC in combination with Aerosil 200 to stabilise food-grade nanoemulsions was studied via rheology, laser diffraction and multiple light scattering. First, the microfluidization technique was used to reduce the droplet size of PC-based emulsions to a minimum of 243 nm after six passes. However, the resulting emulsion presented poor physical stability with an extensive creaming process. Incorporating Aerosil 200 reduced the creaming process at low concentrations and completely inhibited it above 5 g/100 g of Aerosil 200. This study shows that a combination of PC and Aerosil 200 was able to stabilise nanoemulsions, with potential applications for food products.Premio Mensual Publicación Científica Destacada de la US. Escuela Politécnica SuperiorElsevierIngeniería QuímicaIngeniería Química y AmbientalTEP142: Ingeniería de ResiduosTEP943: Reología Aplicada. Tecnología de ColoidesMinisterio de Ciencia e Innovación (Spain) through the TED2021-131246B project and through Ramón y Cajal Contracts2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/150713https://doi.org/10.1016/j.lwt.2023.115077reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésLWT - Food Science and Technology, 184 (115077).TED2021-131246Bhttps://www.sciencedirect.com/science/article/pii/S0023643823006564info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1507132026-06-17T12:51:07Z
dc.title.none.fl_str_mv Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
title Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
spellingShingle Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
Tello Rivas, Patricia
Phycocyanin
Aerosil 200
Microfluidization
Food emulsions
title_short Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
title_full Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
title_fullStr Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
title_full_unstemmed Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
title_sort Microfluidization and characterization of phycocyanin-based emulsions stabilised using a fumed silica
dc.creator.none.fl_str_mv Tello Rivas, Patricia
Villegas Sánchez, Rosario
Trujillo-Cayado, Luis Alfonso
Santos García, Jenifer
Vladisavljevic, Goran
author Tello Rivas, Patricia
author_facet Tello Rivas, Patricia
Villegas Sánchez, Rosario
Trujillo-Cayado, Luis Alfonso
Santos García, Jenifer
Vladisavljevic, Goran
author_role author
author2 Villegas Sánchez, Rosario
Trujillo-Cayado, Luis Alfonso
Santos García, Jenifer
Vladisavljevic, Goran
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ingeniería Química
Ingeniería Química y Ambiental
TEP142: Ingeniería de Residuos
TEP943: Reología Aplicada. Tecnología de Coloides
Ministerio de Ciencia e Innovación (Spain) through the TED2021-131246B project and through Ramón y Cajal Contracts
dc.subject.none.fl_str_mv Phycocyanin
Aerosil 200
Microfluidization
Food emulsions
topic Phycocyanin
Aerosil 200
Microfluidization
Food emulsions
description Phycocyanin (PC), a protein pigment obtained from algae, is attracting attention due to the search for new plant-based alternatives to stabilise food products. Furthermore, PC presents surface activity and is able to reduce interfacial tension to create droplets in emulsions. However, PC is sensitive to degradation; one potential solution is to use it in combination with other materials. In this study, using PC in combination with Aerosil 200 to stabilise food-grade nanoemulsions was studied via rheology, laser diffraction and multiple light scattering. First, the microfluidization technique was used to reduce the droplet size of PC-based emulsions to a minimum of 243 nm after six passes. However, the resulting emulsion presented poor physical stability with an extensive creaming process. Incorporating Aerosil 200 reduced the creaming process at low concentrations and completely inhibited it above 5 g/100 g of Aerosil 200. This study shows that a combination of PC and Aerosil 200 was able to stabilise nanoemulsions, with potential applications for food products.
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/150713
https://doi.org/10.1016/j.lwt.2023.115077
url https://hdl.handle.net/11441/150713
https://doi.org/10.1016/j.lwt.2023.115077
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT - Food Science and Technology, 184 (115077).
TED2021-131246B
https://www.sciencedirect.com/science/article/pii/S0023643823006564
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
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