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New trends in natural emulsifiers and emulsion technology for the food industry

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dc.contributor.authorSantamaria-Echart, Arantzazu
dc.contributor.authorFernandes, Isabel P.
dc.contributor.authorSilva, Samara Cristina
dc.contributor.authorRezende, Stephany
dc.contributor.authorColucci, Giovana
dc.contributor.authorDias, Madalena M.
dc.contributor.authorBarreiro, M.F.
dc.date.accessioned2023-03-20T16:25:33Z
dc.date.available2023-03-20T16:25:33Z
dc.date.issued2021
dc.description.abstractThe food industry depends on using different additives, which increases the search for effective natural or natural-derived solutions, to the detriment of the synthetic counterparts, a priority in a biobased and circular economy scenario. In this context, different natural emulsifiers are being studied to create a new generation of emulsion-based products. Among them, phospholipids, saponins, proteins, polysaccharides, biosurfactants (e.g., compounds derived from microbial fermentation), and organic-based solid particles (Pickering stabilizers) are being used or start to gather interest from the food industry. This chapter includes the basic theoretical fundamentals of emulsions technology, stabilization mechanisms, and stability. The preparation of oil-in-water (O/W) and water-in-oil (W/O) emulsions, the potential of double emulsions, and the re-emerging Pickering emulsions are discussed. Moreover, the most relevant natural-derived emulsifier families (e.g., origin, stabilization mechanism, and applications) focusing food applications are presented. The document is grounded in a bibliographic review mainly centered on the last 10-years, and bibliometric data was rationalized and used to better establish the hot topics in the proposed thematic.pt_PT
dc.description.sponsorshipCIMO (UIDB/00690/2020) and AL LSRE-LCM (UIDB/50020/2020) funded by FCT/MCTES (PIDDAC). National funding by FCT, P.I., through the institutional scientific employment program-contract for Arantzazu Santamaria-Echart and Isabel P. Fernandes. FCT for the Research grants (SFRH/BD/148281/2019 of Samara C. da Silva, and SFRH/BD/147326/2019 of Stephany C. de Rezende). GreenHealth project (Norte-01-0145-FEDER-000042).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSantamaria-Echart, Arantzazu; Fernandes, Isabel P.; Silva, Samara C.; Rezende, Stephany; Colucci, Giovana; Dias, Madalena M.; Barreiro, M.F. (2021). New trends in natural emulsifiers and emulsion technology for the food industry. In Miguel A. Prieto and Paz Otero (Eds.) Natural Food Additives. Intechopen, p. 1-31. ISBN 978-1-83968-961-1pt_PT
dc.identifier.doi10.5772/intechopen.99892pt_PT
dc.identifier.isbn978-1-83968-961-1
dc.identifier.urihttp://hdl.handle.net/10198/27875
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherIntechopenpt_PT
dc.relationMountain Research Center
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
dc.relationSolid dispersions as a technology to tailor made natural colorants-based formulations
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectNatural emulsifierspt_PT
dc.subjectBiosurfactantspt_PT
dc.subjectEmulsion technologypt_PT
dc.subjectPickering emulsionspt_PT
dc.subjectFood applicationspt_PT
dc.subjectMarket and product trendspt_PT
dc.titleNew trends in natural emulsifiers and emulsion technology for the food industrypt_PT
dc.typebook part
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleDevelopment of an integrated approach to produce phycocyanin and valorize co-bioproducts from Spirulina Arthrospira platensis
oaire.awardTitleSolid dispersions as a technology to tailor made natural colorants-based formulations
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F148281%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_NORTE/SFRH%2FBD%2F147326%2F2019/PT
oaire.citation.endPage31pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleNatural Food Additivespt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOR_NORTE
oaire.fundingStreamPOR_NORTE
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person.familyNameFernandes
person.familyNameRezende
person.familyNameColucci
person.familyNameBarreiro
person.givenNameArantzazu
person.givenNameIsabel P.
person.givenNameStephany
person.givenNameGiovana
person.givenNameFilomena
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person.identifier.orcid0000-0003-0107-7301
person.identifier.orcid0000-0002-0069-4503
person.identifier.orcid0000-0002-9265-636X
person.identifier.orcid0000-0002-8715-5843
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-1552-2016
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id56725697700
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project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
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