How does the presence of stevia glycosides impact surface bubbles stability? - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Colloids and Surfaces A: Physicochemical and Engineering Aspects Année : 2020

How does the presence of stevia glycosides impact surface bubbles stability?

Jonas Miguet
  • Fonction : Auteur correspondant
Yuan Fang
  • Fonction : Auteur
  • PersonId : 769969
  • IdRef : 169653609
Emmanuelle Rio

Résumé

The addition of sweeteners in fizzy beverages not only affects the sugar content but also the bubbles stability. In this article, we propose a model experiment, in which the lifetime of hundreds of single bubbles is measured, to assess the stability of bubbles in solutions containing either sucrose or sweeteners. We show that the bubbles are indeed more stable in presence of sweeteners, which are surface active molecules and adsorb at the interface. Additionally, we test an antifoam at different concentrations and show that our experiment allows to identify the best concentration to reproduce the stability obtained in sucrose when we replace this latter by a sweetener.
Fichier principal
Vignette du fichier
1-s2.0-S0927775720306865-am.pdf (2.51 Mo) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03492169 , version 1 (10-05-2022)

Identifiants

Citer

Jonas Miguet, Yuan Fang, Florence Rouyer, Emmanuelle Rio. How does the presence of stevia glycosides impact surface bubbles stability?. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2020, 603, pp.125093 -. ⟨10.1016/j.colsurfa.2020.125093⟩. ⟨hal-03492169⟩
26 Consultations
25 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More