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Use este identificador para citar o ir al link de este elemento: http://hdl.handle.net/1843/47835
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Campo DCValorIdioma
dc.creatorJanaína Teles de Fariapt_BR
dc.creatorEduardo Basílio de Oliveirapt_BR
dc.creatorValéria Paula Rodrigues Minimpt_BR
dc.creatorLuis Antonio Minimpt_BR
dc.date.accessioned2022-12-07T20:53:56Z-
dc.date.available2022-12-07T20:53:56Z-
dc.date.issued2017-
dc.citation.volume67pt_BR
dc.citation.spage178pt_BR
dc.citation.epage188pt_BR
dc.identifier.doi10.1016/j.foodhyd.2017.01.013pt_BR
dc.identifier.issn0268-005Xpt_BR
dc.identifier.urihttp://hdl.handle.net/1843/47835-
dc.description.resumoThe emulsifying properties of a mixture of Quillaja bark saponin (QBS) and b-lactoglobulin (β-lg) were evaluated under different pH conditions (7e9) and NaCl concentrations (0e200 mmol$Lβ1) and compared to the individual components. The formation and stabilization of oil-in-water emulsions were evaluated through visual analysis, droplet size distribution, droplet surface electrical charge (z-potential), and emulsion rheology. Both pH and NaCl concentration affected the properties of these emulsions in different ways, depending upon the QBS: β -lg ratio. QBS and/or β -lg emulsions had a relatively high negative droplet charge at pH ranging from 7 to 9 (- 76.7 to -17.8 mV), which decreased in magnitude with decreasing pH or with increasing NaCl concentration. All emulsions were polydisperse and presented relatively small average droplet diameters (236e491 nm). Steady-state flow measurements revealed the non-Newtonian, shear-thinning behavior of all emulsions, which was properly described by the Herschel-Bulkley model with a small yield stress (12.9e214.8 mPa) and low apparent viscosity at 100 sβ1 (1.81e2.97 mPa s). The emulsions were characterized as weak gels by dynamic oscillatory measurements. Most of the emulsions comprising QBS, β-lg, or a mixture of both were stable against droplet coalescence over a pH and NaCl concentration range. Regardless of the tested emulsifier, phase separation did not take place, although droplet creaming was observed. Emulsions comprising QBS and β-lg, both independently and mixed, showed similar emulsifying properties. However, the mixture of these appeared to provide emulsions with improved stability when compared to QBS and β-lg emulsions. The good stability of these emulsions can be attributed to the increased electrostatic repulsion and steric stabilization conferred by the two emulsifiers concurrently.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Hydrocolloidspt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectEmulsionpt_BR
dc.subjectStabilitypt_BR
dc.subjectZeta potentialpt_BR
dc.subjectDroplet sizept_BR
dc.subjectSaponinpt_BR
dc.subjectβ-lactoglobulinpt_BR
dc.subject.otherDemulsificaçãopt_BR
dc.subject.otherPotencial zetapt_BR
dc.subject.otherSaponinaspt_BR
dc.titlePerformance of Quillaja bark saponin and β-lactoglobulin mixtures on emulsion formation and stabilitypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://doi.org/10.1016/j.foodhyd.2017.01.013pt_BR
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