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Advisor(s)
Abstract(s)
Oil-in-water (O/W) Pickering emulsions are attracting attention as carriers of lipophilic active compounds with clear advantages
over traditional systems. Having in view their effective use it is important to study their stability against environmental
stresses impacting manufacture, storage, and application conditions. In this work, hydroxyapatite nanoparticles (n-HAp)
Pickering emulsions produced in continuous mode using a mesostructured reactor (average size ~ 7, 11 and 18 μm) and in
batch mode using a rotor–stator device (average size ~ 18 μm) were studied concerning their behaviour at different temperatures
(5–90 ºC), pH (2–10) and ionic strength (0–500 mM), conditions with relevance for food applications. Droplet size,
morphology, and zeta-potential were analysed after 1 and 7 days under storage. In general, and despite the droplet size, the
n-HAp Pickering emulsions were stable within the tested ionic strength range, at relatively high pH environments (6–10),
and at temperatures up to 70 ºC. Pickering emulsions undergo complete phase separation at very low pH (2) due to n-HAp
particle's disruption. A clear tendency to aggregation and coalescence was observed for high temperatures (70–90 ºC).
Results indicate no significant differences related to the used production method. From an industrial perspective, this work
also corroborates that the scale-up to a continuous process using a mesostructured reactor, NETmix, from a batch laboratorial
process is feasible without impacting stability.
Description
Keywords
Pickering emulsions Hydroxyapatite Environmental stress Stability
Pedagogical Context
Citation
Ribeiro, Andreia; Manrique, Yaidelin A.; Barreiro, M.F.; Lopes, José Carlos B.; Dias, Madalena M. (2022). Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode. Food Biophysics. ISSN 1557-1866. 17:3, p. 422-436
Publisher
Springer