| dc.creator |
Wang, Junjing |
|
| dc.creator |
Martínez-Hernández, Andrea |
|
| dc.creator |
De Lamo Castellví, Sílvia |
|
| dc.creator |
Romero Fabregat, Mª Paz |
|
| dc.creator |
Kaade, Wael |
|
| dc.creator |
Ferrando, Montse |
|
| dc.creator |
Güell, Carme |
|
| dc.date |
2020-02-25 |
|
| dc.date.accessioned |
2025-11-03T12:14:58Z |
|
| dc.date.available |
2025-11-03T12:14:58Z |
|
| dc.identifier |
https://doi.org/10.1016/j.jfoodeng.2020.109996 |
|
| dc.identifier |
0260-8774 |
|
| dc.identifier |
http://hdl.handle.net/10459.1/68254 |
|
| dc.identifier.uri |
http://fima-docencia.ub.edu:8080/xmlui/handle/123456789/23899 |
|
| dc.description |
Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of 40 °C resulted in the fastest concentration and the highest polyphenol yield. Moreover, FO at 35 °C enabled to concentrate up to about 20 times in 3 h using a pilot scale unit of 0.5 m2 of membrane area. Phenolic compounds were subsequently encapsulated in the inner water phase (W1) of water-in-oil-in-water (W1/O/W2) emulsions produced with DMTS, which enabled to obtain emulsions with a monomodal droplet size distribution (span<1, d3,2 ≤20 μm), and polyphenol encapsulation efficiencies ranging between 87.0 ± 0.2% and 77.4 ± 0.4%. To extend the shelf-life of the encapsulated polyphenols, solid microcapsules were produced by spray drying. After rehydrating the solid microcapsules, the structure of the W1/O/W2 emulsion was partially recovered. |
|
| dc.description |
The authors are grateful to the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement (No. 713679) and the Universitat Rovira i Virgili (URV), and the Ministerio de Economía i Competitividad (CTQ 2014-54520-P) for their financial support in this research. |
|
| dc.language |
eng |
|
| dc.publisher |
Elsevier |
|
| dc.relation |
info:eu-repo/grantAgreement/MINECO//CTQ2014-54520-P/ES/ENCAPSULACION DE COMPUESTOS DE USO ALIMENTARIO MEDIANTE EMULSIFICACION POR MEMBRANAS DINAMICAS Y%2FO DE BAJO COSTE/ |
|
| dc.relation |
Reproducció del document publicat a: https://doi.org/10.1016/j.jfoodeng.2020.109996 |
|
| dc.relation |
Journal of Food Engineering, 2020, vol. 281, article number 109996, p. 1-10 |
|
| dc.relation |
info:eu-repo/grantAgreement/EC/H2020/713679/EU/MFP |
|
| dc.rights |
cc-by-nc-nd (c) Wang, Junjing et al., 2020 |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.rights |
https://creativecommons.org/licenses/by-nc-nd/4.0/ |
|
| dc.subject |
Forward osmosis |
|
| dc.subject |
Membrane emulsification |
|
| dc.subject |
Multilayer emulsions |
|
| dc.subject |
Carob polyphenols |
|
| dc.subject |
Agri-food valorization |
|
| dc.title |
Low-energy membrane-based processes to concentrate and encapsulate polyphenols from carob pulp |
|
| dc.type |
info:eu-repo/semantics/article |
|
| dc.type |
info:eu-repo/semantics/publishedVersion |
|