O artigo da acadêmica Bianca Hazt foi aceito para publicação na revista internacional Food Hydrocolloids (fator de impacto 5,839). No trabalho, emulsões água em água formadas por amilopectina e xiloglucana foram estabilizadas através da adição de partículas proteicas com diferentes morfologias. As partículas esféricas ou fibrilas se adsorveram na interface em diferentes faixas de pH, estabilizando as emulsões pelo efeito Pickering por até 24 h.
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Abstract
We studied the incompatibility between the polysaccharides amylopectin (AMP) and xyloglucan (XG) from tamarind seed and also generated a phase diagram of mixtures of these polymers. We evaluated the effect of XG concentration on the stability of water-in-water emulsions. Using protein particles with varying shapes produced from β-lactoglobulin (microgels and nanofibrils), we measured the stability of AMP and XG emulsions and the particle adsorption at the interface at various pH values. At pH < 5, microgels stabilized the emulsions, while at higher pH values, the interaction between the AMP-rich phase and particles led to the formation of a strong gel phase. Compared to spherical particles used in water-in-water emulsion stabilization, the adsorption of nanofibrils at the interface of AMP with XG occurred at pH 4 and 5 as well as at pH 6 and 7. At the latter pH, AMP droplets were observed in the XG continuous phase for up to 24 h.