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Effects of processing conditions on the release of sodium chloride from fat crystal ‘shell’ stabilised water-in-oil emulsions
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Watson, Richard L., Norton, I. T., Linter, B. R., Beri, A. and Spyropoulos, F. (2024) Effects of processing conditions on the release of sodium chloride from fat crystal ‘shell’ stabilised water-in-oil emulsions. Food and Bioproducts Processing, 144 . pp. 178-190. doi:10.1016/j.fbp.2024.02.002 ISSN 0960-3085.
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Official URL: http://doi.org/10.1016/j.fbp.2024.02.002
Abstract
Over the last two decades, water-in-oil fat crystal stabilised Pickering emulsions have been increasingly studied for the controllable release of encapsulated (water-soluble) species. The stability inherent to Pickering emulsions has been shown to be enhanced by sintering to form an interfacial lipid 'shell' around the droplets, which improves the retention and prolongs the delivery of the enclosed species. Using a scraped surface heat exchanger/pin stirrer setup, the present work shows that processing conditions used to produced W/O emulsions with dispersed droplets enclosed in lipid shells, have a significant impact upon the subsequent release of NaCl enclosed within them. The best performing emulsion structure produced here is reported to retain about 98% of its initial salt load over a period of 100 days. NaCl release profiles were also used to calculate the interfacial rate constants for the transferal of salt across the lipid shells. Interfacial rate constants ranged from 5.5 to 3593.2×10−3 nm2/s and were significantly (up to three orders of magnitude) lower than those reported in literature for similar systems. Analysis revealed that depending on the specific conditions employed, the processing environment can enhance or compromise lipid shell integrity. Overall, the current study offers significant direction in terms of the optimum processing requirements that are necessary to produce fat-continuous emulsion microstructures that can successfully regulate the release of NaCl, paving the way for the successful development of food formulations of controlled salt-perception.
Item Type: | Journal Article | ||||||||||||
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Subjects: | H Social Sciences > HD Industries. Land use. Labor T Technology > TJ Mechanical engineering and machinery T Technology > TP Chemical technology |
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Divisions: | Faculty of Science, Engineering and Medicine > Engineering > Engineering | ||||||||||||
Library of Congress Subject Headings (LCSH): | Oil-in-water emulsions , Heat exchangers, Salt, Emulsions, Food science, Food industry and trade | ||||||||||||
Journal or Publication Title: | Food and Bioproducts Processing | ||||||||||||
Publisher: | Elsevier | ||||||||||||
ISSN: | 0960-3085 | ||||||||||||
Official Date: | March 2024 | ||||||||||||
Dates: |
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Volume: | 144 | ||||||||||||
Page Range: | pp. 178-190 | ||||||||||||
DOI: | 10.1016/j.fbp.2024.02.002 | ||||||||||||
Status: | Peer Reviewed | ||||||||||||
Publication Status: | Published | ||||||||||||
Access rights to Published version: | Open Access (Creative Commons) | ||||||||||||
Date of first compliant deposit: | 21 March 2024 | ||||||||||||
Date of first compliant Open Access: | 21 March 2024 | ||||||||||||
RIOXX Funder/Project Grant: |
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