Exploration of Foods and Foodomics

Table 3. Comparison of the response variables D_[4,3], D_{[4,3] –} D_[3,2], and global stability (BS_{0 h}, BS_{24 h bottom}, BS_{24 h top}, BS_{72 h bottom}, and BS_{72 h top}) predicted by the model and those obtained experimentally for the optimal rice bran O/W emulsion formulated with 78% PPC, 22% MD and 0% AG in the aqueous phase, obtained after three cycles of homogenization at 150 bar

Data	D_[_4,3] (µm)	D_[_4,3] – D_[3,2] (µm)	BS_{0 h} (%)	BS_{24 h bottom} (%)	BS_{24 h top} (%)	BS_{72 h bottom} (%)	BS_{72 h top} (%)
Predicted by the model	4.39	3.66	96.88	97.76	97.54	98.10	97.62
Experimental	10.61 ± 0.70	9.92 ± 0.67	88.07 ± 1.61	87.24 ± 1.35	88.03 ± 0.98	87.29 ± 0.64	87.29 ± 0.38

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Values reported for experimental results are expressed as means standard deviation (n = 3)

Declarations

Acknowledgments

Marcos Malvasio was beneficiary of the scholarship from the National Interuniversity Council of Argentina (Beca de Estímulo a las Vocaciones Científicas EVC-CIN 2021-2022). Raúl Petelin is beneficiary of a doctoral scholarship from the National Council for Scientific and Technical Research of Argentina (Beca interna doctoral cofinanciada UNER - CONICET, RESOL-2022-259-APN#DIR#CONICET) and Daiana Monetta is beneficiary of a doctoral scholarship from the National Council for Scientific and Technical Research of Argentina (Beca interna doctoral cofinanciada CONICET-Delegación Argentina de la Comisión Técnica Mixta de Salto Grande, RESOL-2022-517-APN-DIR#CONICET). Mercedes Rasia is beneficiary of the postdoctoral scholarship from the National Council for Scientific and Technical Research of Argentina (Beca Postdoctoral Cofinanciada CONICET-UNER, RESOL-2022-907-APN-DIR#CONICET). Juan Manuel Castagnini is a beneficiary of the grant (ZA21-028) for the requalification of the Spanish university system from the Ministry of Universities of the Government of Spain, modality “Maria Zambrano”, financed by the European Union, NextGeneration EU through the project “Extraction of bioactive compounds from food matrices using innovative and sustainable technologies (EXTRABIO)”.

Author contributions

LOB: Conceptualization, Methodology, Validation, Formal analysis, Resources, Data curation, Writing—original draft, Writing—review & editing, Visualization, Project administration, Funding acquisition. RP: Conceptualization, Methodology, Formal analysis, Data curation, Writing—original draft, Visualization. MM: Conceptualization, Validation. DM: Validation. MR: Validation. MAM: Methodology, Writing—review & editing. JMC: Conceptualization, Formal analysis, Investigation, Writing—review & editing, Supervision.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

The original data of this article can be obtained by contacting the author (Lucas O. Benitez, lucas.benitez@uner.edu.ar; Juan M. Castagnini, juan.castagnini@uv.es).

Funding

This work is supported by the Universidad Nacional de Entre Ríos for the Research Project Desarrollo de un producto bebible emulsionado apto para ser incluido en la dieta cetogénica [PID 8106]. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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