Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions
| العنوان: | Impact of process and physico-chemical conditions on the formation of curcumin-whey protein composite particles capable to stabilize food-compatible oil in water emulsions |
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| المؤلفون: | Anne Meynier, Angélina Dorlando, Isabelle Capron, Claude Genot, Aditya Nayak |
| المساهمون: | TCI Bangalore, Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), INRAE Pays de la Loire, European Project: 609398,EC:FP7:PEOPLE,FP7-PEOPLE-2013-COFUND,AGREENSKILLSPLUS(2014) |
| المصدر: | LWT-Food Science and Technology LWT-Food Science and Technology, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩ LWT-Food Science and Technology, Elsevier, 2022, 153, pp.112421. ⟨10.1016/j.lwt.2021.112421⟩ |
| بيانات النشر: | HAL CCSD, 2022. |
| سنة النشر: | 2022 |
| مصطلحات موضوعية: | Whey protein, Flocculation, Curcumin, Chemistry, Pickering stabilization, Composite nanoparticles, Dispersity, Composite number, 02 engineering and technology, 010402 general chemistry, 021001 nanoscience & nanotechnology, 01 natural sciences, 0104 chemical sciences, [CHIM.GENI]Chemical Sciences/Chemical engineering, Chemical engineering, Oil-in-water emulsion, Ionic strength, Emulsion, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Particle, Surface charge, 0210 nano-technology, human activities, Food Science |
| الوصف: | International audience; Use of nanonized curcumin-whey protein (CWP) composite particles as Pickering stabilizers are an attractive strategy due to their edibility and natural origin. This study aimed to examine the effect of physico-chemical conditions (pH, ionic strength, protein form) during the formation of CWP composite nanoparticles on their physico-chemical characteristics (size, surface charge, morphology) and further their Pickering ability by influencing their aptitude to stabilize oil/water interfaces. Our study demonstrated that, to favor the protein-curcumin interactions and to improve the particle characteristics (smaller size, monodispersity), one should increase the accessibility of hydrophobic moiety of proteins (denaturation) and control ionic strength. Increasing the concentration of the CWP composite nanoparticles decreased size and polydispersity enhancing emulsion stability. Use of these CWP composite nanoparticles in food products with high ionic strength will tend to flocculation and thereby emulsions destabilization. This work allows for a better understanding of the role of physico-chemical conditions on the formation of CWP composite nanoparticles and thereof their oil/water interfacial activity. |
| اللغة: | English |
| تدمد: | 0023-6438 1096-1127 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20e47299a9f96782417201772a752d3e https://hal.inrae.fr/hal-03465097 |
| حقوق: | OPEN |
| رقم الأكسشن: | edsair.doi.dedup.....20e47299a9f96782417201772a752d3e |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 00236438 10961127 |
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