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Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode

2022Journal article Open access
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dc.contributor.authorRibeiro, Andreia
dc.contributor.authorManrique, Yaidelin A.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorLopes, José Carlos B.
dc.contributor.authorDias, Madalena M.
dc.date.accessioned2022-10-10T10:32:15Z
dc.date.available2022-10-10T10:32:15Z
dc.date.issued2022
dc.description.abstractOil-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.pt_PT
dc.description.sponsorshipThis work was financially supported by LA/P/0045/2020 (ALiCE), UIDB/50020/2020 and UIDP/50020/2020 (LSRE-LCM), and UIDB/00690/2020 (CIMO) funded by national funds through FCT/ MCTES (PIDDAC). Andreia Ribeiro acknowledges her PhD fellowship funded by Project NORTE-08–5369-FSE-000028, supported by N2020, under PT2020, through ESF. Authors thank Fluidinova S.A. for providing samples of nanoXIM-CarePaste.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, 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. 422-436pt_PT
dc.identifier.doi10.1007/s11483-022-09732-zpt_PT
dc.identifier.eissn1557-1858
dc.identifier.issn1557-1866
dc.identifier.urihttp://hdl.handle.net/10198/25974
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSpringerpt_PT
dc.relationLA/P/0045/2020pt_PT
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectPickering emulsionspt_PT
dc.subjectHydroxyapatitept_PT
dc.subjectEnvironmental stresspt_PT
dc.subjectStabilitypt_PT
dc.titleEffect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous modept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.titleFood Biophysicspt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameBarreiro
person.givenNameFilomena
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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