Prospects of sulfur nanoparticles application in the technology of food emulsion systems

Abstract

The research focused on optimizing the synthesis of sulfur nanoparticles and exploring their potential use as a substitute for a protein emulsifier in a low-fat, mayonnaise-like model emulsion system. The study evaluated the stability, physicochemical properties and overall impact of these nanoparticles on the emulsion properties during 30 days storage.

Keywords (in English)
nanoparticles
sulfur
green synthesis
mayonnaise emulsion
flocculation
viscosity
Author (co-authors)
First name Last name Institutional affiliation E-mail Phone number ORCID ID Academic status, position Institution address Author contribution(s) Institutional affiliation
Anastasiia
Sachko
an.sachko@chnu.edu.ua
https://orcid.org/0000-0002-3364-4297
Head of the Department of Chemistry and Food Expertise
2, Kotsiubynskoho Str
Investigation
Methodology
Writing – Original Draft Preparation
Yuriy Fedkovych Chernivtsi National University
Erika
Boichuk
boichuk.erika@chnu.edu.ua
student
2, Kotsiubynskoho Str
Investigation
Yuriy Fedkovych Chernivtsi National University
Viktoriia
Pylypko
v.pylypko@chnu.edu.ua
https://orcid.org/0000-0001-5621-6706
PhD, 3. Scientific research center “Technology of functional materials”
2, Kotsiubynskoho Str
Investigation
Writing – Original Draft Preparation
Yuriy Fedkovych Chernivtsi National University
Yurii
Khalavka
y.khalavka@chnu.edu.ua
https://orcid.org/0000-0002-6832-447X
Dr.Chem.Sci, Dr.rer.nat., vice-rector for research
2, Kotsiubynskoho Str
Writing – Review & Editing
Yuriy Fedkovych Chernivtsi National University
Manuscript file
prospects-sulfur-nanoparticles-application-technology-food-emulsion-systems.docx3.02 MB