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Redalyc.STABILIZING OIL-IN-WATER EMULSIONS with YAM BEAN Revista Mexicana de Ingeniería Química ISSN: 1665-2738 [email protected] Universidad Autónoma Metropolitana Unidad Iztapalapa México Carrera, Y.; García-Márquez, E.; Aguirre-Mandujano, E.; Rodríguez-Huezo, M.E.; Alvarez-Ramirez, J. STABILIZING OIL-IN-WATER EMULSIONS WITH YAM BEAN (Pachyrhizus erosus L. URBAN) SOLIDS Revista Mexicana de Ingeniería Química, vol. 13, núm. 2, 2014, pp. 447-456 Universidad Autónoma Metropolitana Unidad Iztapalapa Distrito Federal, México Available in: http://www.redalyc.org/articulo.oa?id=62031508008 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Revista Mexicana de Ingeniería Química Vol. 13, No. 2CONTENIDO (2014) 447-456 Ingeniería de alimentos Volumen 8, número 3, 2009 / Volume 8, number 3, 2009 STABILIZING OIL-IN-WATER EMULSIONS WITH YAM BEAN (Pachyrhizus erosus L. 213 Derivation and applicationURBAN) of the Stefan-Maxwell SOLIDS equations ESTABILIZACI ON´(Desarrollo DE y EMULSIONES aplicación de las ecuaciones ACEITE-EN-AGUAde Stefan-Maxwell) CON SOLIDOS´ DE StephenJICAMA´ Whitaker (Pachyrhizus erosus L. URBAN) 1 2 3 4∗ 1 Y. Carrera , E. Garc´ıa-MBiotecnologíaarquez´ ,/ Biotechnology E. Aguirre-Mandujano , M.E. Rodr´ıguez-Huezo and J. Alvarez-Ramirez 1Departamento de Ingenier´ıade245 Modelado de Procesos la biodegradación e Hidr´aulica.Universidad en biorreactores de lodos de Aut´onomaMetropolitana-Iztapalapa.hidrocarburos totales del petróleo intemperizadosApartado en suelos Postal y sedimentos 55-534, Iztapalapa, 09340 M´exico. 2Unidad de Tecnolog´ıaAlimentaria, Centro de Investigaci´ony Asistencia en Tecnolog´ıay Dise˜nodel Estado de (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil Jalisco, A.C. Av. Normalistas 800, Guadalajara, Jalisco 44270, M´exico. and sediments) 3Departamento de Preparatoria Agr´ıcola,Universidad Aut´onomaChapingo, Km 38.5 Carretera M´exico-Texcoco, S.A. Medina-Moreno, S. Huerta-Ochoa, C.A. Lucho-Constantino, L. Aguilera-Vázquez, A. Jiménez- 56230 Texcoco, M´exico. González y M. Gutiérrez-Rojas 4Depto. Ingenier´ıaQu´ımicay Bioqu´ımica,Tecnol´ogicode Estudios Superiores de Ecatepec, Av. Tecnol´ogicos/n 259 Crecimiento, sobrevivencia y adaptación de Bifidobacterium infantis a condiciones ácidas esq. Av. Central, Col. Valle de An´ahuac,55210, Ecatepec, M´exico. (Growth, survival and adaptation of Bifidobacterium infantis to acidic conditions) L. Mayorga-Reyes,Received AprilP. Bustamante-Camilo, 11, 2014; Accepted A. Gutiérrez-Nava, May 24,E. Barranco-Florido 2014 y A. Azaola- Espinosa Abstract 265 Statistical approach to optimization of ethanol fermentation by Saccharomyces cerevisiae in the Yam bean (Pachyrhizus erosus L. Urban) solids (YS) were used at concentrations of 3, 5 and 7 % w/w for stabilizing oil-in- presence of Valfor® zeolite NaA water emulsions with a 0.15 mass fraction (E3,E5 and E7). Higher YS concentrations produced emulsions with smaller average particle size distribution, more marked(Optimización shear estadística thinning de behaviour,la fermentación and etanólica higher de solid-like Saccharomyces (tan cerevisiaeδ < 1)viscoelastic en presencia de properties. Optical micrographs revealed that the rheologicalzeolita Valfor® properties, zeolite NaA) particle size distribution, and stability of the emulsions were predominantly associated to the formation ofG. 3-D Inei-Shizukawa, particles networkH. A. Velasco-Bedrán, in the continuous G. F. Gutiérrez-López phase that and H. immobilized Hernández-Sánchez the emulsion droplets. The micrographs also showed small sized YS fragments adsorbed at the oil-water interface, contributing with a steric stabilization term to emulsions stability.Ingeniería Variations de procesos in the / Process rheological engineering properties of the emulsions with aging time (14 days) were less pronounced when using higher271 Localización YS concentrations. de una planta industrial: Revisión crítica y adecuación de los criterios empleados en esta decisión Keywords: yam bean solids, solids network formation, oil-in-water emulsions, stability, rheology. (Plant site selection: Critical review and adequation criteria used in this decision) Resumen J.R. Medina, R.L. Romero y G.A. Pérez Se usaron solidos´ (YS) de j´ıcama (Pachyrhizus erosus L. Urban) en concentraciones de 3, 5 y 7 % p/p para estabilizar emulsiones aceite-en-agua con una fraccion´ masica´ de 0.15 (E3,E5 y E7). Mayores concentraciones de YS produjeron emulsiones con tamano˜ de distribucion´ de part´ıcula menor, un comportamiento reoadelgazante mas´ pronunciado, y propiedades viscoelasticas´ solidas´ mayores (tan δ < 1). Micrograf´ıas opticas´ develaron que las propiedades reologicas,´ el tamano˜ de distribucion´ de part´ıcula y la estabilidad de las emulsiones estuvieron predominantemente asociadas a la formacion´ de una estructura entrelazada 3-D de las part´ıculas en la fase continua que inmovilizaron las gotas de la emulsion.´ Las micrograf´ıas tambien´ mostraron la adsorcion´ de pequenos˜ fragmentos de YS en la interfase aceite-agua, que contribuyeron a estabilizar la emulsion´ con un potencial de repulsion´ de origen esterico.´ Las variaciones en las propiedades reologicas´ respecto al tiempo de almacenamiento (14 d´ıas) fueron menores al usarse concentraciones de YS mayores. Palabras clave: solidos´ de j´ıcama, formacion´ de una estructura entrelazada de solidos,´ emulsiones aceite-en-agua, estabilidad, reolog´ıa. ∗Corresponding author. E-mail: eva rodr´ıguez [email protected] Publicado por la Academia Mexicana de Investigacion´ y Docencia en Ingenier´ıa Qu´ımica A.C. 447 Carrera et al./ Revista Mexicana deIngenier ´ıaQu ´ımica Vol. 13, No. 2 (2014) 447-456 1 Introduction system (Murray et al., 2011). Emulsions stabilized with solids are attractive formulations because they There is a leading trend towards the use of are simple and bear strong similarities with the well- renewable substrates that have potential applications known surfactant-based emulsions (Chevalier and in the food, cosmetic and pharmaceutical Bolzinger, 2013). Systematic studies of stability industries with emulsifying, foaming, texturizing, and rheology of oil-in-water emulsion systems made microencapsulation, rheology modifying properties, with particles as sole emulsifiers/stabilizers should among others. Interest in them has also been provide insight into the relation between adsorbed encouraged because of their ready availability, layer properties and bulk emulsion stability, and to environmental friendly nature, and biodegradability the mechanisms taking place in the conformation and (Colin et al., 2013; Makkar et al., 2011). Frequently evolution of structures in the vicinity of the interface the required technology for obtaining products from and in the continuous phase bulk (Fouconnier et al., them is quite simple and inexpensive, and this allows 2012; Golemanov et al., 2012; Kragel and Derkatch, for the development of processing facilities and 2010). products that help boost the economy of regional Among the Neotropical legume genera with edible economies (Rayner et al., 2012; Winuprasith and tuberous roots, the yam bean (Pachyrhizus erosus L. Suphantharika, 2013). When these systems are Urban), is the only one that is extensively cultivated oriented to be used in products for direct human on a large scale, but it is still a largely under-exploited consumption, they must be prepared entirely from crop plant. Compositional analysis reveals that food-grade ingredients using economic and reliable tuberous root contains starch, pectic polysaccharides, processing conditions. One of the promising routes celluloses, hemi-celluloses, and proteins. The for producing food-grade colloidal particulates is to relative amount of these components depends on depart from raw materials that are legally allowed the maturity of the tuberous root (Ramos-de-la-Pena˜ in foods. Most often than not, colloidal particulate et al., 2013). Yam bean starch has been used systems obtained from agro renewable substrates, for obtaining food-grade films (Mali et al., 2004), are complex systems containing various kinds of as a thickening and gelling agent in food (N’da ingredients (protein, starch, cellulose, hemi-cellulose, Kouame´ et al., 2011), and for partially substituting fat, pectins, etc.). Their fabrication may give rise refined wheat flour for making bread (Nindjin et to a wide range of different sizes (from nano to al., 2011); Acid thinned starch as fat replacer in micron sized), shapes (spherical, non-spherical, stirred yogurt (Amaya-Llano et al., 2008); and the fibres, or clusters), and internal structures. The soluble dietary fibre for enhancing the syneresis, physicochemical characteristics of these particulate microstructure and rheological properties of stirred systems will determine the way that other molecular yogurt (Ramirez-Santiago et al., 2010). Overall, species interact with them, and determine the bulk different reports have shown the viability of yam physicochemical properties of the overall system such starch as an additive for food products. However, the as rheological properties, texture and stability (Jones use of yam starch implies an extraction step with an and McClements, 2010; Kragel and Derkatch, 2010). important increase of processing costs. Recent studies There are several mechanisms by which solid indicate
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