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Anja Schröder

Page history last edited by hugo.besemer@... 3 years, 10 months ago

 

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anja.schroder@wur.nl said

at 9:31 pm on Feb 10, 2016

PhD candidate since November 2016 at Food Process Engineering & Physical Chemistry and Soft matter groups. The project is about "Tailored functionalities through structure design: New food emulsions stabilised by solid lipid nanoparticles."

In many food products oil droplets are dispersed in an aqueous phase, i.e. an oil-in-water (O/W) emulsion. Physical stability of emulsions is generally achieved by the adsorption of amphiphilic molecules (e.g. proteins or surfactants), although only to a certain extent since emulsions are thermodynamically unstable systems. An additional concern is the chemical instability of food emulsions, especially when considering oils containing polyunsaturated fatty acids (PUFAs) that provide beneficial health effects, but readily oxidise and loose consumer acceptance.
In industrial products, lipid oxidation is ‘controlled’ by antioxidants (e.g. tocopherols). However, these components are highly hydrophobic and therefore located anywhere in the oil phase. Lipid oxidation is presumably initiated at the interface, so it would be beneficial to locate the antioxidant right there.
This project focusses on the development of physically and chemically stable food emulsions containing high levels of PUFAs and low levels of (synthetic) antioxidants based on a novel colloidal-scale design using antioxidant loaded submicron lipid particles adsorbed at the oil-water interface to provide physical stability (Pickering emulsion) and influence chemical destabilisation. With this novel dual approach we strive to develop a new generation of food emulsions.

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