Stabilization of oil-in-water-in-oil (O1/W/O2) Pickering double emulsions by soluble and insoluble whey protein concentrate-gum Arabic complexes used as inner and outer interfaces

2018 ◽  
Vol 221 ◽  
pp. 35-44 ◽  
Author(s):  
A.G. Estrada-Fernández ◽  
A. Román-Guerrero ◽  
R. Jiménez-Alvarado ◽  
C. Lobato-Calleros ◽  
J. Alvarez-Ramirez ◽  
...  
Keyword(s):  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oil In Water

scholarly journals Development and Characterization of Gelled Double Emulsions Based on Chia (Salvia hispanica L.) Mucilage Mixed with Different Biopolymers and Loaded with Green Tea Extract (Camellia sinensis)

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 677
Author(s):  
Diana A. Guzmán-Díaz ◽  
Mayra Z. Treviño-Garza ◽  
Beatriz A. Rodríguez-Romero ◽  
Claudia T. Gallardo-Rivera ◽  
Carlos Abel Amaya-Guerra ◽  
...  
Keyword(s):  
Whey Protein ◽  
Green Tea ◽  
Green Tea Extract ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Potential Alternative ◽  
Salvia Hispanica L ◽  
Chia Mucilage ◽  
Tea Extract

The aim of this research was to develop and characterize five gelled double emulsions based on chia mucilage (CM) and different biopolymers (κ-carrageenan, C; locust bean gum, L; thixogum, T; and whey protein concentrate, W) loaded with green tea extract (GTE). Gelled double emulsions consisted of W1 (whey-protein-concentrate/sodium-azide/NaCl/GTE)/O and (PGPR/canola-oi)/W2 (CM, CMC, CML, CMT and CMW), and were characterized based on physicochemical properties during 35 days of storage. Optical microscopy clearly showed the drops of the internal phase surrounded by droplets of oil dispersed in the second aqueous phase; the droplet size was higher for CMT and lowest for CMW. In addition, all emulsions were highly stable at creaming and were effective in reducing the loss of antioxidant activity (88.82%) and total phenols (64.26%) during storage; CMT, CML and CM were the most effective. Furthermore, all emulsions showed a protective effect by modulating the release of the GTE in a simulated gastrointestinal environment, allowing a controlled release during the gastric-intestinal digestion phases and reaching its maximum release in the intestinal phase (64.57–83.31%). Thus, gelled double emulsions are an alternative for the preservation of GTE and could be a potential alternative for their application in the development of functional foods.

scholarly journals Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

2019 ◽  
Vol 39 (suppl 2) ◽  
pp. 475-481 ◽  
Author(s):  
Farideh VAHIDMOGHADAM ◽  
Rezvan POURAHMAD ◽  
Ali MORTAZAVI ◽  
Daryoush DAVOODI ◽  
Reza AZIZINEZHAD
Keyword(s):  
Fish Oil ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Freeze Dried ◽  
Wall Materials

scholarly journals Technical Parameters Affecting the Spray Drying of Roselle (Hibiscus Sabdariffa) Powder

2020 ◽  
Vol 14 (4) ◽  
pp. 2407-2416
Author(s):  
Nguyen Phuoc Minh
Keyword(s):  
Whey Protein ◽  
Spray Drying ◽  
Air Temperature ◽  
Feed Rate ◽  
Gum Arabic ◽  
Whey Protein Concentrate ◽  
Total Phenolic ◽  
Anthocyanin Content ◽  
Hibiscus Sabdariffa ◽  
Protein Concentrate

Roselle (Hibiscus sabdariffa) was a member of Malvaceae family. Its calyxes had bright red color due to presence of anthocyanin with an excellent antioxidant property. Raw roselle (Hibiscus sabdariffa L.) calyx was highly perishable due to its high moisture content. In order to diversify products from this plant, this research evaluated the possibility of spray drying for roselle extract into dried powder for long-term consumption. We focused on the effect of sugar alcohols (mannitol, sorbitol, isomalt, xylitol, erythritol) at 8%, carrier agents (maltodextrin, gum arabic, glutinous starch, whey protein concentrate, carboxymethyl cellulose) at 12%, operating parameters of spray dryer (inlet/outlet air temperature, feed rate) on physicochemical quality (bulk density, solubility, total phenolic content, total flavonoid content, anthocyanin content) of rosselle powder. Results showed that the optimal spray drying variables for rosselle powder should be 8% isomalt, 12% whey protein concentrate, inlet/ outlet air temperature 140/85oC/oC, feed rate 12 ml/min. Based on these optimal conditions, the highest physicochemical attributes of the dried roselle calyx powder would be obtained.

scholarly journals Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

2016 ◽  
Vol 6 (1) ◽  
pp. 32
Author(s):  
Areli H. Peredo-Luna ◽  
Aurelio Lopez-Malo ◽  
Enrique Palou ◽  
Maria Teresa Jimenez-Munguia
Keyword(s):  
Essential Oil ◽  
Whey Protein ◽  
Correlation Coefficients ◽  
Droplet Size Distribution ◽  
Tween 80 ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Double Emulsions ◽  
Oregano Essential Oil ◽  
The Stability

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.

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