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dc.contributor.author | Martínez-Martí, Joana | es_ES |
dc.contributor.author | Quiles Chuliá, Mª Desamparados | es_ES |
dc.contributor.author | Moraga Ballesteros, Gemma | es_ES |
dc.contributor.author | Llorca Martínez, Mª Empar | es_ES |
dc.contributor.author | Hernando Hernando, Mª Isabel | es_ES |
dc.date.accessioned | 2023-05-26T18:02:17Z | |
dc.date.available | 2023-05-26T18:02:17Z | |
dc.date.issued | 2022-04 | es_ES |
dc.identifier.issn | 2304-8158 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/193656 | |
dc.description.abstract | [EN] The citrus juice industry produces about 50% of by-products. Citrus pomace (CP) contains many polysaccharides (mainly cellulose and pectin), which could act as stabilizers and emulsifiers. The aim of this work was to obtain high internal phase emulsions (HIPEs) using unmodified CP at different concentrations to valorize citrus by-products. The synergic effect of pea protein isolate (PPI) with CP to stabilize the HIPEs was also studied. HIPEs structure was analyzed using rheological and microscopy studies as well as color and physical stability of the emulsions. According to rheological data, all samples exhibited a solid-like behavior, as elastic modulus (G¿) was higher than viscous modulus (G¿¿) within the viscoelastic linear region; as % CP and % PPI increased, greater values of G¿ and apparent viscosity (¿) were achieved. Microscopic images showed that oil droplets had a polyhedral shape and were enclosed by a thin layer of CP and PPI. Increasing concentrations of CP and PPI enhanced oil droplets packaging. Emulsions¿ physical stability was better when adding PPI. The results showed that stable HIPEs with 1.25% of CP and PPI over 0.5% can be obtained. These HIPEs could be used to formulate emulsions for food applications, such as mayonnaises, fillings, or creams. | es_ES |
dc.description.sponsorship | This research was funded by Grant (RTI2018-099738-B-C22) funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and grant (FPU19/03803) funded by MCIN/AEI/10.13039/501100011033 and by "ESF Investing in your future". | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | MDPI AG | es_ES |
dc.relation.ispartof | Foods | es_ES |
dc.rights | Reconocimiento (by) | es_ES |
dc.subject | Biopolymers | es_ES |
dc.subject | Pomace | es_ES |
dc.subject | Microstructure | es_ES |
dc.subject | Rheology | es_ES |
dc.subject | Valorization | es_ES |
dc.subject | Emulsifier | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | High internal phase emulsions design using citrus by-products as stabilizers | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3390/foods11070994 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C22/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/ //FPU19%2F03803//AYUDA PREDOCTORAL FPU-MARTINEZ MARTI. PROYECTO: DESARROLLO DE OLEOGELES BASADOS EN HIDROCOLOIDES DE ALTA ESTABILIDAD FÍSICA, QUÍMICA Y ESTRUCTURAL/ | es_ES |
dc.rights.accessRights | Abierto | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Escuela Técnica Superior de Ingenieros Industriales - Escola Tècnica Superior d'Enginyers Industrials | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | Martínez-Martí, J.; Quiles Chuliá, MD.; Moraga Ballesteros, G.; Llorca Martínez, ME.; Hernando Hernando, MI. (2022). High internal phase emulsions design using citrus by-products as stabilizers. Foods. 11(7):1-12. https://doi.org/10.3390/foods11070994 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/foods11070994 | es_ES |
dc.description.upvformatpinicio | 1 | es_ES |
dc.description.upvformatpfin | 12 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 11 | es_ES |
dc.description.issue | 7 | es_ES |
dc.identifier.pmid | 35407081 | es_ES |
dc.identifier.pmcid | PMC8997458 | es_ES |
dc.relation.pasarela | S\460880 | es_ES |
dc.contributor.funder | European Social Fund | es_ES |
dc.contributor.funder | AGENCIA ESTATAL DE INVESTIGACION | es_ES |
dc.contributor.funder | European Regional Development Fund | es_ES |
dc.contributor.funder | MINISTERIO DE UNIVERSIDADES E INVESTIGACION | es_ES |