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| 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 |
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