The beverages were characterized regarding their physical and physicochemical parameters according to standard procedures [26 ], to cite: determination of molar acidity by titration; electrometric determination of pH using a potentiometer with combined glass electrode (Model Q400AS, São Paulo, Brazil); total soluble solids (TSS) (°Brix, g/100 mL) using a portable refractometer (HI96801, Hanna instruments, São Paulo, Brazil) at 25 ± 1 °C; ash content determined by carbonization and incineration in a muffle furnace stabilized at 550 °C; quantification of protein content by the Kjedahl method with a conversion factor of 6.25 multiplied by the percentage of nitrogen and total sugars according to the Fehling reduction methodology. Total lipid content was measured using the method of Folch, Lees, and Stanley, with modifications [27 (link)]. Briefly, lipids were extracted with chloroform/methanol (2:1, v/v) in a sample to solvent ratio of 1:15, and homogenized with a mini-Turrax apparatus (TE-102, Tecnal, Piracicaba, São Paulo, Brazil) for 2 min. The samples were filtered, added with 1.5% Na2SO4 (20%, v/v), mixed and allowed to stand until it separated into two phases, where the lower phase was recovered and the solvents evaporated using a drying oven at 90 °C. The samples were kept in a desiccator to reach room temperature, and the lipid content was weighted.
Te102
Manufactured by Tecnal
Sourced in Brazil
The TE102 is a laboratory equipment that measures electrical conductivity. It provides accurate and reliable measurements of the electrical properties of various materials and solutions.
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Lab products found in correlation
6 protocols using te102
1
Physicochemical Characterization of Beverages
2
Formulation of Yerba Mate Extract Emulsions
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W/O emulsions were prepared by adding canola oil of Liza® brand (Cargill Agrícola S.A., Mairinque/Brazil) and polyglycerol polyricinoleate – PGPR as a surfactant (Concepta Ingredients, São Paulo/Brazil).
The following ratios were used: 5%: 35 g of yerba mate extract +60 g of canola oil +5 g of PGPR.
At first, PGPR surfactant was solubilized in oil under magnetic stirring at 42 ± 2 °C for 5 min. The mixture was cooled until reaching the room temperature (25 °C). The oil/PGPR dispersion was put in jacketed reactors and connected to an ultra-thermostatic water bath to keep emulsion temperature controlled at 25 ± 2 °C. The aqueous phase (extract) was added to the mixture by dripping, using a burette coupled with a silicone hose. Homogenization was made with Turratec (Tecnal model TE102, Piracicaba, Brazil) at 14.000 rpm.
The following ratios were used: 5%: 35 g of yerba mate extract +60 g of canola oil +5 g of PGPR.
At first, PGPR surfactant was solubilized in oil under magnetic stirring at 42 ± 2 °C for 5 min. The mixture was cooled until reaching the room temperature (25 °C). The oil/PGPR dispersion was put in jacketed reactors and connected to an ultra-thermostatic water bath to keep emulsion temperature controlled at 25 ± 2 °C. The aqueous phase (extract) was added to the mixture by dripping, using a burette coupled with a silicone hose. Homogenization was made with Turratec (Tecnal model TE102, Piracicaba, Brazil) at 14.000 rpm.
3
Microparticle Production via Ionic Gelation
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Microparticles were obtained from ionic gelation technique. Unlike the extract, which is considered to be a quite hydrophilic compound, the ionic gelation is applicable to hydrophobic or poorly soluble active ingredients only, thus a double emulsion W/O/W was required to be made.
After preparing a simple emulsion (W/O) and conducting all applicable tests, a double emulsion (W/O/W) was prepared by adding a pectin solution. The ratios were defined according to the literature [[17] (link), [18] (link), [19] (link)].
A pectin solution 2% was prepared and added to the simple emulsion at the following ratio: 20% of simple emulsion to 80% of pectin solution 2%. These were homogenized by using a rotor stator disperser Turratec (Tecnal model TE102, Piracicaba, Brazil) at 14,000 rpm for 5 min, finally generating the double emulsion (W/O/W).
Prior to microencapsulation, a calcium chloride 3% solution acidified with citric acid 10% until pH around 3 was prepared. When in contact with double emulsion droplets, this solution causes the trapping, changing the droplets to a spherical shape.
The particles were produced through dripping by using an Encapsulator model B-390 (Büchi, Flawill, Switzerland). Process variables followed the conditions defined at Moura et al., 2018a, with minor changes such as vibration frequency 1100 Hz, electrode voltage 2000 V, and pressure between 300 and 400 mbar.
After preparing a simple emulsion (W/O) and conducting all applicable tests, a double emulsion (W/O/W) was prepared by adding a pectin solution. The ratios were defined according to the literature [[17] (link), [18] (link), [19] (link)].
A pectin solution 2% was prepared and added to the simple emulsion at the following ratio: 20% of simple emulsion to 80% of pectin solution 2%. These were homogenized by using a rotor stator disperser Turratec (Tecnal model TE102, Piracicaba, Brazil) at 14,000 rpm for 5 min, finally generating the double emulsion (W/O/W).
Prior to microencapsulation, a calcium chloride 3% solution acidified with citric acid 10% until pH around 3 was prepared. When in contact with double emulsion droplets, this solution causes the trapping, changing the droplets to a spherical shape.
The particles were produced through dripping by using an Encapsulator model B-390 (Büchi, Flawill, Switzerland). Process variables followed the conditions defined at Moura et al., 2018a, with minor changes such as vibration frequency 1100 Hz, electrode voltage 2000 V, and pressure between 300 and 400 mbar.
4
Extraction of Active Compounds from Wet Particles
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In order to extract the active ingredients from wet particles, a methodology adapted from Moura et al. [17 (link)] was used, weighting approximately 15 g of sample, adding 12 mL of EDTA 0.2 M, and stirring for 30 min. Then, 20 mL of alcohol 70% was added and the sample was homogenized in Turratec (Tecnal model TE102, Piracicaba, Brazil) for 5 min, followed by filtration through filter paper. The extract was collected at an Erlenmeyer flask wrapped in aluminum foil, and the content retained on the filter paper was recovered. Then, 20 mL of acetone 70% was added and homogenization and filtration steps were repeated, proceeding to the third extraction with alcohol 70% once again. The last extraction was made with acetone 70%, for a total of four extractions. The extract was transferred to a 100 mL volumetric flask also wrapped in aluminum foil, which was completed with alcohol 70%. This extract was used for total phenolic compounds and antioxidant activity analyses by DPPH and ABTS methods.
5
Evaluating Emulsifying Properties of Soybean Oil
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The Pearce & Kinsella (1978) (link) method was used to evaluate the emulsifying activity index (EAO) and the emulsion stability index (ESO). First, 10 mL of soybean oil and 30 mL of 0.1% sample solution were mixed in a Turrax ultra homogenizer (Tecnal TE-102 Piracicaba, Brazil) at a speed of 12,000 rpm for one min. Then, an aliquot of the emulsion was pipetted from the bottom of the vessel at 0 and 10 min after homogenization, and diluted 100 times using 0.1% sodium dodecyl sulfate solution. The absorbance of the diluted solution was determined at 500 nm using a spectrophotometer (Servylab, UV-M51, B, São Leopoldo, RS, Brazil). The absorbances were used to calculate the EAO (Equation 3) and the ESO (Equation 4).
where, A 0 is the absorbance determined immediately after the formation of the emulsion (0 min) and A 10 is the absorbance determined 10 min after the formation of the emulsion.
where, A 0 is the absorbance determined immediately after the formation of the emulsion (0 min) and A 10 is the absorbance determined 10 min after the formation of the emulsion.
6
Pequi Oil Microparticle Encapsulation
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Pequi oil microparticles were prepared using different proportions of gum Arabic and maltodextrin as wall material (Table 1). Wall material powders were hydrated in deionized water for about 12 hours under refrigeration (10-12 °C), then dissolved in 900 mL of deionized water at 60-70 °C, and homogenized (TE 102, Tecnal, Piracicaba, São Paulo, Brazil) at 20,000 rpm for 30 minutes. Then, 10 mL of centrifuged Pequi oil was added to each formulation, and the mixtures were homogenized at 20,000 rpm for 5 min to obtain a homogeneous emulsion. Pequi oil was centrifuged (UV-5100, Tecnal, Piracicaba, São Paulo, Brazil) at 3,000 rpm for 5 min to remove suspended solids and prevent clogging of the spray drying nozzles.
Pequi oil emulsions were spray-dried using a laboratory-scale spray dryer (MSD 0.5, LabMaq, Ribeirão Preto, São Paulo, Brazil) equipped with a two-fluid nozzle (1.0 mm diameter orifice). Spray-drying conditions were as follows: inlet air temperature of 120 ± 3 °C, atomization air flow rate of 120,000 L/h, air flow rate of 1,800 L/h, feed flow rate of 0.50 L/h, and compressed air pressure of 2 to 4 bar.
Microparticles were stored in hermetically sealed plastic pots under refrigeration (4-7 °C) until use.
Pequi oil emulsions were spray-dried using a laboratory-scale spray dryer (MSD 0.5, LabMaq, Ribeirão Preto, São Paulo, Brazil) equipped with a two-fluid nozzle (1.0 mm diameter orifice). Spray-drying conditions were as follows: inlet air temperature of 120 ± 3 °C, atomization air flow rate of 120,000 L/h, air flow rate of 1,800 L/h, feed flow rate of 0.50 L/h, and compressed air pressure of 2 to 4 bar.
Microparticles were stored in hermetically sealed plastic pots under refrigeration (4-7 °C) until use.
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