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Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design

Detalhes bibliográficos
Autor(a) principal: Relvas, Maria Eduarda
Data de Publicação: 2024
Outros Autores: Ghirro, Larissa Camargo, Martins, Isabel M., Lopes, José Carlos B., Dias, Madalena M., Barreiro, M.F., Ribeiro, Andreia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10198/30145
Resumo: Pickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5–15 wt%) and oil-water ratio (50:50, 60:40, 70:30, and 80:20, v/v) on emulsion stability, rheological properties, and oxidative stability. The results indicate that the produced Pickering emulsions have good stability for the tested period of 90 days, except for the 80:20 o/w emulsion that undergone a prompt quick phase separation. The Pickering emulsions produced with higher n-HAp concentration or oil content have a semi-solid structure, rendering them desirable options for replicating the texture of traditional mayonnaises. Regarding oxidative stability, the Pickering emulsions showed considerably improved stability compared to commercial mayonnaises (∼13 times higher), suggesting higher resistance to peroxidation and a longer shelf-life.
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spelling Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food designEnvironmental stabilityHydroxyapatite particlesPickering emulsionsVegan mayonnaisePickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5–15 wt%) and oil-water ratio (50:50, 60:40, 70:30, and 80:20, v/v) on emulsion stability, rheological properties, and oxidative stability. The results indicate that the produced Pickering emulsions have good stability for the tested period of 90 days, except for the 80:20 o/w emulsion that undergone a prompt quick phase separation. The Pickering emulsions produced with higher n-HAp concentration or oil content have a semi-solid structure, rendering them desirable options for replicating the texture of traditional mayonnaises. Regarding oxidative stability, the Pickering emulsions showed considerably improved stability compared to commercial mayonnaises (∼13 times higher), suggesting higher resistance to peroxidation and a longer shelf-life.This work was supported by national funds through FCT/MCTES (PIDDAC): LSRE-LCM, UIDB/50020/2020 (DOI: 10.54499/UIDB/50020/2020) and UIDP/50020/2020 (DOI: 10.54499/UIDP/50020/2020); ALiCE, LA/P/0045/2020 (DOI: 10.54499/LA/P/0045/2020); LA SusTEC, LA/P/0007/2021 (DOI: 10.54499/LA/P/0007/2020); and CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020). Andreia Ribeiro and Larissa C. Ghirro acknowledge the Foundation of Science and Technology (FCT) for their research contract through the individual CEEC \u2013 Stimulus of Scientific Employment (DOI: 10.54499/2022.00798.CEECIND/CP1733/CT0009) and PhD fellowship (2022.13765.BD), respectively.This work was supported by national funds through FCT/MCTES (PIDDAC): LSRE-LCM, UIDB/50020/2020 (DOI: 10.54499/UIDB/50020/2020) and UIDP/50020/2020 (DOI: 10.54499/UIDP/50020/2020); ALiCE, LA/P/0045/2020 (DOI: 10.54499/LA/P/0045/2020); LA SusTEC, LA/P/0007/2021 (DOI: 10.54499/LA/P/0007/2020); and CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020). Andreia Ribeiro and Larissa C. Ghirro acknowledge the Foundation of Science and Technology (FCT) for their research contract through the individual CEEC \u2013 Stimulus of Scientific Employment (DOI: 10.54499/2022.00798.CEECIND/CP1733/CT0009) and PhD fellowship (2022.13765.BD), respectively. The authors thank Fluidinova S.A. for providing samples of nano-XIM-CarePaste and Instituto de Investiga\u00E7\u00E3o e Inova\u00E7\u00E3o em Sa\u00FAde (i3S) for the services provided by CLSM analyses.ElsevierBiblioteca Digital do IPBRelvas, Maria EduardaGhirro, Larissa CamargoMartins, Isabel M.Lopes, José Carlos B.Dias, Madalena M.Barreiro, M.F.Ribeiro, Andreia2024-07-31T14:46:29Z20242024-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/30145engRelvas, Maria Eduarda; Ghirro, Larissa Camargo; Martins, Isabel M.; Lopes, Jose Carlos B.; Dias, Madalena M.; Barreiro, M.F.; Ribeiro, Andreia (2024). Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. ISSN 0260-8774. 381, p. 1-110260-877410.1016/j.jfoodeng.2024.112181info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:22:42Zoai:bibliotecadigital.ipb.pt:10198/30145Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T19:47:02.288031Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
title Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
spellingShingle Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
Relvas, Maria Eduarda
Environmental stability
Hydroxyapatite particles
Pickering emulsions
Vegan mayonnaise
title_short Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
title_full Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
title_fullStr Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
title_full_unstemmed Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
title_sort Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design
author Relvas, Maria Eduarda
author_facet Relvas, Maria Eduarda
Ghirro, Larissa Camargo
Martins, Isabel M.
Lopes, José Carlos B.
Dias, Madalena M.
Barreiro, M.F.
Ribeiro, Andreia
author_role author
author2 Ghirro, Larissa Camargo
Martins, Isabel M.
Lopes, José Carlos B.
Dias, Madalena M.
Barreiro, M.F.
Ribeiro, Andreia
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Relvas, Maria Eduarda
Ghirro, Larissa Camargo
Martins, Isabel M.
Lopes, José Carlos B.
Dias, Madalena M.
Barreiro, M.F.
Ribeiro, Andreia
dc.subject.por.fl_str_mv Environmental stability
Hydroxyapatite particles
Pickering emulsions
Vegan mayonnaise
topic Environmental stability
Hydroxyapatite particles
Pickering emulsions
Vegan mayonnaise
description Pickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5–15 wt%) and oil-water ratio (50:50, 60:40, 70:30, and 80:20, v/v) on emulsion stability, rheological properties, and oxidative stability. The results indicate that the produced Pickering emulsions have good stability for the tested period of 90 days, except for the 80:20 o/w emulsion that undergone a prompt quick phase separation. The Pickering emulsions produced with higher n-HAp concentration or oil content have a semi-solid structure, rendering them desirable options for replicating the texture of traditional mayonnaises. Regarding oxidative stability, the Pickering emulsions showed considerably improved stability compared to commercial mayonnaises (∼13 times higher), suggesting higher resistance to peroxidation and a longer shelf-life.
publishDate 2024
dc.date.none.fl_str_mv 2024-07-31T14:46:29Z
2024
2024-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/30145
url http://hdl.handle.net/10198/30145
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Relvas, Maria Eduarda; Ghirro, Larissa Camargo; Martins, Isabel M.; Lopes, Jose Carlos B.; Dias, Madalena M.; Barreiro, M.F.; Ribeiro, Andreia (2024). Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. ISSN 0260-8774. 381, p. 1-11
0260-8774
10.1016/j.jfoodeng.2024.112181
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron:RCAAP
instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
instacron_str RCAAP
institution RCAAP
reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
repository.mail.fl_str_mv info@rcaap.pt
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