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Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design

2024Journal article Open access
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dc.contributor.authorRelvas, Maria Eduarda
dc.contributor.authorGhirro, Larissa Camargo
dc.contributor.authorMartins, Isabel M.
dc.contributor.authorLopes, José Carlos B.
dc.contributor.authorDias, Madalena M.
dc.contributor.authorBarreiro, M.F.
dc.contributor.authorRibeiro, Andreia
dc.date.accessioned2024-07-31T14:46:29Z
dc.date.available2024-07-31T14:46:29Z
dc.date.issued2024
dc.description.abstractPickering emulsions have the potential to enhance product stability and provide opportunities to create functional solutions that align with labelling requirements. The present work aims to develop Pickering emulsions stabilised by nano-hydroxyapatite (n-HAp) particles to replace traditional mayonnaises. The study addresses the effect of n-HAp solid particle concentration (5–15 wt%) and oil-water ratio (50:50, 60:40, 70:30, and 80:20, v/v) on emulsion stability, rheological properties, and oxidative stability. The results indicate that the produced Pickering emulsions have good stability for the tested period of 90 days, except for the 80:20 o/w emulsion that undergone a prompt quick phase separation. The Pickering emulsions produced with higher n-HAp concentration or oil content have a semi-solid structure, rendering them desirable options for replicating the texture of traditional mayonnaises. Regarding oxidative stability, the Pickering emulsions showed considerably improved stability compared to commercial mayonnaises (∼13 times higher), suggesting higher resistance to peroxidation and a longer shelf-life.pt_PT
dc.description.sponsorshipThis work was supported by national funds through FCT/MCTES (PIDDAC): LSRE-LCM, UIDB/50020/2020 (DOI: 10.54499/UIDB/50020/2020) and UIDP/50020/2020 (DOI: 10.54499/UIDP/50020/2020); ALiCE, LA/P/0045/2020 (DOI: 10.54499/LA/P/0045/2020); LA SusTEC, LA/P/0007/2021 (DOI: 10.54499/LA/P/0007/2020); and CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020). Andreia Ribeiro and Larissa C. Ghirro acknowledge the Foundation of Science and Technology (FCT) for their research contract through the individual CEEC \u2013 Stimulus of Scientific Employment (DOI: 10.54499/2022.00798.CEECIND/CP1733/CT0009) and PhD fellowship (2022.13765.BD), respectively.This work was supported by national funds through FCT/MCTES (PIDDAC): LSRE-LCM, UIDB/50020/2020 (DOI: 10.54499/UIDB/50020/2020) and UIDP/50020/2020 (DOI: 10.54499/UIDP/50020/2020); ALiCE, LA/P/0045/2020 (DOI: 10.54499/LA/P/0045/2020); LA SusTEC, LA/P/0007/2021 (DOI: 10.54499/LA/P/0007/2020); and CIMO, UIDB/00690/2020 (DOI: 10.54499/UIDB/00690/2020) and UIDP/00690/2020 (DOI: 10.54499/UIDP/00690/2020). Andreia Ribeiro and Larissa C. Ghirro acknowledge the Foundation of Science and Technology (FCT) for their research contract through the individual CEEC \u2013 Stimulus of Scientific Employment (DOI: 10.54499/2022.00798.CEECIND/CP1733/CT0009) and PhD fellowship (2022.13765.BD), respectively. The authors thank Fluidinova S.A. for providing samples of nano-XIM-CarePaste and Instituto de Investiga\u00E7\u00E3o e Inova\u00E7\u00E3o em Sa\u00FAde (i3S) for the services provided by CLSM analyses.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRelvas, Maria Eduarda; Ghirro, Larissa Camargo; Martins, Isabel M.; Lopes, Jose Carlos B.; Dias, Madalena M.; Barreiro, M.F.; Ribeiro, Andreia (2024). Nano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food design. Journal of Food Engineering. ISSN 0260-8774. 381, p. 1-11pt_PT
dc.identifier.doi10.1016/j.jfoodeng.2024.112181pt_PT
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10198/30145
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationLA/P/0007/2021pt_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.relationALICE - Associate Laboratory in Chemical Engineering
dc.relationMountain Research Center
dc.relationMountain Research Center
dc.relationFormulation and process development of calcium-rich particle-based Pickering emulsions loaded with vitamin D to produce fortified and excipient foods imparting enhanced oral calcium absorption effects
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectEnvironmental stabilitypt_PT
dc.subjectHydroxyapatite particlespt_PT
dc.subjectPickering emulsionspt_PT
dc.subjectVegan mayonnaisept_PT
dc.titleNano-hydroxyapatite Pickering emulsions as edible mayonnaise-like food sauce templates: A novel approach for food designpt_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.awardTitleALICE - Associate Laboratory in Chemical Engineering
oaire.awardTitleMountain Research Center
oaire.awardTitleMountain Research Center
oaire.awardTitleFormulation and process development of calcium-rich particle-based Pickering emulsions loaded with vitamin D to produce fortified and excipient foods imparting enhanced oral calcium absorption effects
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/LA%2FP%2F0045%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND5ed/2022.00798.CEECIND%2FCP1733%2FCT0009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2022.13765.BD/PT
oaire.citation.endPage11pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleJournal of Food Engineeringpt_PT
oaire.citation.volume381pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND5ed
person.familyNameGhirro
person.familyNameBarreiro
person.givenNameLarissa Camargo
person.givenNameFilomena
person.identifier.ciencia-id871A-9FF3-65D9
person.identifier.ciencia-id3418-47D5-5746
person.identifier.orcid0000-0001-8849-8576
person.identifier.orcid0000-0002-6844-333X
person.identifier.ridL-9802-2014
person.identifier.scopus-author-id57188719717
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
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.typearticlept_PT
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