Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation
Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoe...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-11-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927120300174 |
| _version_ | 1818922049371897856 |
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| author | Juan Manuel Montes de Oca-Avalos Cristián Huck-Iriart Virginia Borroni Karina Dafne Martínez Roberto Jorge Candal María Lidia Herrera |
| author_facet | Juan Manuel Montes de Oca-Avalos Cristián Huck-Iriart Virginia Borroni Karina Dafne Martínez Roberto Jorge Candal María Lidia Herrera |
| author_sort | Juan Manuel Montes de Oca-Avalos |
| collection | DOAJ |
| description | Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rgoil) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rgoil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (Rgsph) were close to 3 nm while correlation distances among building blocks (Rg2) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. Rg2 parameter linearly correlated with hydrogel strength (G’∞): a more connected nanostructure led to a stronger hydrogel. |
| first_indexed | 2024-12-20T01:47:22Z |
| format | Article |
| id | doaj.art-cf40d275755f43169347f7753f7c84e6 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-12-20T01:47:22Z |
| publishDate | 2020-11-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-cf40d275755f43169347f7753f7c84e62022-12-21T19:57:44ZengElsevierCurrent Research in Food Science2665-92712020-11-013113121Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelationJuan Manuel Montes de Oca-Avalos0Cristián Huck-Iriart1Virginia Borroni2Karina Dafne Martínez3Roberto Jorge Candal4María Lidia Herrera5Institute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, ArgentinaLaboratorio de Cristalografía Aplicada, Escuela de Ciencia y Tecnología, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, ArgentinaInstitute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, ArgentinaInstitute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, ArgentinaInstituto de Investigación e Ingeniería Ambiental, Universidad Nacional de San Martín (UNSAM), Campus Miguelete, 25 de Mayo y Francia, 1650, San Martín, Provincia de Buenos Aires, ArgentinaInstitute of Polymer Technology and Nanotechnology, University of Buenos Aires-CONICET, Facultad de Arquitectura, Diseño y Urbanismo, Intendente Güiraldes 2160, Pabellón III, C1428EGA, Ciudad Autónoma de Buenos Aires, Argentina; Corresponding author.Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rgoil) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rgoil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (Rgsph) were close to 3 nm while correlation distances among building blocks (Rg2) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. Rg2 parameter linearly correlated with hydrogel strength (G’∞): a more connected nanostructure led to a stronger hydrogel.http://www.sciencedirect.com/science/article/pii/S2665927120300174NanostructureSAXSGuinier-porod modelNanoemulsionHydrogel |
| spellingShingle | Juan Manuel Montes de Oca-Avalos Cristián Huck-Iriart Virginia Borroni Karina Dafne Martínez Roberto Jorge Candal María Lidia Herrera Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation Current Research in Food Science Nanostructure SAXS Guinier-porod model Nanoemulsion Hydrogel |
| title | Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation |
| title_full | Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation |
| title_fullStr | Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation |
| title_full_unstemmed | Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation |
| title_short | Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation |
| title_sort | structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid induced gelation |
| topic | Nanostructure SAXS Guinier-porod model Nanoemulsion Hydrogel |
| url | http://www.sciencedirect.com/science/article/pii/S2665927120300174 |
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