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O/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters

dc.rights.licenseopenen_US
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorJOSEPH, Cecile
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorSAVOIRE, Raphaelle
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorHARSCOAT SCHIAVO, Christelle
dc.contributor.authorPINTORI, Didier
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorMONTEIL, Julien
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorLEAL-CALDERON, Fernando
hal.structure.identifierChimie et Biologie des Membranes et des Nanoobjets [CBMN]
dc.contributor.authorFAURE, Chrystel
dc.date.accessioned2021-07-13T14:38:05Z
dc.date.available2021-07-13T14:38:05Z
dc.date.issued2019
dc.identifier.issn0963-9969en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/106538
dc.description.abstractEnWe fabricated oil-in-water emulsions stabilized by delipidated commercial cocoa powder. The emulsions were characterized in terms of droplets and particles size distribution and interfacial coverage by cocoa powder by developing methods to separate droplets from adsorbed and unadsorbed cocoa particles. Three different processes were compared for their ability to produce fine and stable emulsions: rotor/stator turbulent mixing, sonication and microfluidization. Among those techniques, microfluidization was the most performing one. In this case, micron-sized emulsions with narrow size distributions could be obtained with >90 wt% of the powder insoluble material anchored to the interfaces, and they were still stable after 90 days. It was demonstrated that the mixing process did not generate finer cocoa particles but provoked disentanglement of the large primary particles, providing them an open, expanded structure that facilitated emulsification. It was also shown that the finer insoluble fraction of the powder and the soluble fraction had no significant impact on emulsification and on kinetic stability. In the poor particles regime, the oil-water interfacial area varied linearly with the amount of adsorbed powder, suggesting that the final droplet size was controlled by the so-called limited coalescence process, as already observed in conventional Pickering emulsions stabilized by spherical solid particles.
dc.language.isoENen_US
dc.subject.enCocoa powder
dc.subject.ensolid particles
dc.subject.enPickering emulsions
dc.subject.enmicrofluidization
dc.subject.enlimited coalescence
dc.title.enO/W Pickering emulsions stabilized by cocoa powder: Role of the emulsification process and of composition parameters
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodres.2018.09.009en_US
dc.subject.halChimie/Matériauxen_US
bordeaux.journalFood research international (Ottawa, Ont.)en_US
bordeaux.page755-766en_US
bordeaux.volume116en_US
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionCNRSen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.identifierhal-02356379
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20research%20international%20(Ottawa,%20Ont.)&rft.date=2019&rft.volume=116&rft.spage=755-766&rft.epage=755-766&rft.eissn=0963-9969&rft.issn=0963-9969&rft.au=JOSEPH,%20Cecile&SAVOIRE,%20Raphaelle&HARSCOAT%20SCHIAVO,%20Christelle&PINTORI,%20Didier&MONTEIL,%20Julien&rft.genre=article


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