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• W3210415564 abstract "Essential oils, such as lemon oil, are highly utilized in the food industry as flavorings. Lemon oil, is rich in unsaturated and oxygen functionalized terpenes making it susceptible to oxidation caused by oxygen, light and heat. Manufacturing and storage processes, packaging materials and ingredients in foods often cause modifications in overall flavor by reducing aroma compound intensity or producing off-flavor components. To limit aroma degradation or loss during processing and storage, encapsulation of essential oils prior to use in foods or beverages is a common practice. Also, encapsulation through microencapsulation and emulsification facilitates the incorporation of lemon oil into foods.In this thesis, lemon oil-in-water emulsions with narrow droplet size distribution were produced by means of a novel low-energy high-throughput dynamic membrane of tunable pore size system. The emulsions were stabilized by several emulsifiers, from a low molecular weight non-ionic surfactant to biopolymers.To produce stable emulsions, many factors were controlled including the type of emulsifier. First, using a whey proteincarboxymethyl cellulose (WP-CMC) electrostatic complex, the impact of electric surface charge and the interfacial thickness on the physical and chemical stability of the emulsions was studied. Although an increase in droplet size was observed after 2 weeks, the color of the original emulsion as well as the aromatic profile were maintained in comparison with the emulsions stabilized with only a protein layer. The reason behind that might be the thickness of the emulsifier and the increased viscosity of the emulsion.Aiming for producing emulsions with high-throughput, conventional emulsification technologies are highly energy intensive, causing damage to shear and heat sensitive products. Therefore, the a high-throughput low-energy emulsification system based on micro-structured nickel sieves to produce food-grade lemon oil in water emulsions was assessed. Results showed that emulsification is possible where emulsions with 0.5 μm droplet size were produced at transmembrane fluxes that reached 1000 m3.m-2.h-1. However, certain limitations make it difficult to maintain the integrity of the micro-sieves and refine emulsions with oil fractions higher than 5%wt. Also, the cleaning protocol was optimized to reduce the amount of wear caused on the micro-sieves.A layer of silica glass beads was then added on top of the nickel micro-sieves to form an alternative microporous system called a dynamic membrane of tunable pore size (DMTS). This new system allowed to overcome the limitations pre-mentioned, and by that stable lemon oil emulsions (of 2-3 μm droplet size) were produced with 40%wt oil fraction. Tuning the height of the silica beads layer and the size of the beads, allow to easily control the size and dispersion of the oil droplets in the emulsions. Also, a modified version of the DMTS system, called layered DMTS, produced emulsions with narrow size distribution (span 1). Also, results obtained with the modified DMTS showed that major cutbacks in the system energy requirements can be done without compromising the quality of the emulsions (droplet size and dispersion, dispersion, stability, flux).Results from the DMTS system and those from emulsions stabilized with the protein-polysaccharide electrostatic complex encouraged testing the combined effect. For that reason, the effect of the WP-CMC emulsifying complex, as compared to standard dairy proteins (whey protein and sodium caseinate), on lemon oil emulsions properties and stability, using a DMTS system was assed. First, results showed that using the DMTS system resulted in the lowest reported droplet break-up ratio for premix membrane emulsification (0.05 < d3,2 / dv < 0.2). Also, emulsions stabilized with the complex had the lowest reported span value of 0.82. Similarly with the results from emulsions produced with conventional membranes, the emulsions produced with the DMTS system and stabilized with the protein-polysaccharide complex conserved the initial color of the emulsion.Since WP-CMC electrostatic complex increases protection against deterioration of certain key volatile components of lemon oil aroma, finding a robust emulsification technique with high fluxes at low energy input is highly relevant for industrial scale-up. For that reason, the DMTS system, and the layered DMTS in particular, is a low-energy, high-throughput microporous emulsification technology that has more potential for scaling-up than other low-energy emulsification systems." @default.
• W3210415564 created "2021-11-08" @default.
• W3210415564 creator A5089064497 @default.
• W3210415564 date "2020-01-01" @default.
• W3210415564 modified "2023-09-27" @default.
• W3210415564 title "Low-energy high-throughput microporous emulsification for lemon oil encapsulation" @default.
• W3210415564 hasPublicationYear "2020" @default.
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