Εξειδίκευση τύπου :	Άρθρο σε επιστημονικό περιοδικό
Τίτλος:	Low shear-rate process to obtain transparent W/O fine emulsions as functional foods
Δημιουργός/Συγγραφέας:	Amadei D. Chatzidaki M.D. Devienne J. Monteil J. Cansell M. [EL] Ξενάκης, Αριστοτέλης[EN] Xenakis, Aristotelis Leal-Calderon F.
Εκδότης:	Elsevier Ltd
Ημερομηνία:	2014
Γλώσσα:	Αγγλικά
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2014.03.069
Περίληψη:	Edible transparent emulsions of the water-in-oil (W/O) type are highly sought after and currently not available. In such materials, the water droplets can be advantageously used as reservoirs to encapsulate biologically active hydrophilic substances (minerals, antioxidants, etc.). The emulsions must remain transparent, fluid and kinetically stable to meet consumers' requirements. In this paper, we describe a simple yet versatile process to fabricate food grade transparent W/O emulsions. Our method involves the preparation of coarse emulsions which are submitted to shear under laminar flow conditions to reduce their average droplet size. The process generates negligible heat and consequently, it preserves the integrity of thermally sensitive compounds. The obtained emulsions contain between 5 and 10. wt.% of aqueous droplets whose average droplet size is lower than 200. nm. They are kinetically stable for at least 2. months. Transparency results from the relatively low droplet size and the incorporation in the aqueous phase of hydrophilic solutes that decrease the refractive index mismatch between the two immiscible phases.
Τίτλος πηγής δημοσίευσης:	Food Research International
Τόμος/Κεφάλαιο:	62
Σελίδες:	533-540
Θεματική Κατηγορία:	[EL] Χημεία (Γενικά)[EN] Chemistry (General) [EL] Βιοχημεία[EN] Biochemistry
Λέξεις-Κλειδιά:	Coalescence Emulsification Ostwald ripening W/O nanoemulsion
Αξιολόγηση από ομότιμους (peer reviewed):	Ναι
Κάτοχος πνευματικών δικαιωμάτων:	© 2014 Elsevier Ltd.
Σημειώσεις:	French Carnot Institute LISA: Lipids for Industry Safety and Health.
Εμφανίζεται στις συλλογές:	Ινστιτούτο Χημικής Βιολογίας - Επιστημονικό έργο