Formation of shelf stable Pickering high internal phase emulsions (HIPE) through the inclusion of whey protein microgels

2018 ◽  
Vol 9 (2) ◽  
pp. 982-990 ◽  
Author(s):  
Somayeh Zamani ◽  
Nicholas Malchione ◽  
Michael J. Selig ◽  
Alireza Abbaspourrad
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Internal Phase ◽  
Shelf Stable

High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20.

Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

2021 ◽  
Vol 111 ◽  
pp. 106377
Author(s):  
Baozhong Guo ◽  
Xiuting Hu ◽  
Jianyong Wu ◽  
Ruiyun Chen ◽  
Taotao Dai ◽  
...  
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Soluble Starch ◽  
Protein Isolate ◽  
High Internal Phase Emulsion ◽  
Internal Phase

High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration

2017 ◽  
Vol 8 (2) ◽  
pp. 584-594 ◽  
Author(s):  
Wahyu Wijaya ◽  
Paul Van der Meeren ◽  
Christofora Hanny Wijaya ◽  
Ashok R. Patel
Keyword(s):  
Whey Protein ◽  
Polymer Concentration ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Effect Of Ph ◽  
Low Concentration ◽  
Internal Phase

Surfactant-free HIPE (φoil = 0.82) prepared using colloidal complexes of whey protein isolate and low methoxyl pectin at a very low concentration (0.3 wt% on total emulsion).

scholarly journals Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo

2021 ◽  
Vol 10 (5) ◽  
pp. 48
Author(s):  
Soma Mukherjee ◽  
Zee Haque ◽  
Xue Zhang ◽  
Wes Schilling
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Casein Hydrolysate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Nanoparticle Distribution ◽  
Oil In Water ◽  
Potential Contact ◽  
The Stability

Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P<0.05), and increased the stability with UHPH pressure as reflected by a 63% smaller dvs at 210 MPa as compared to 140 MPa (P<0.05). The nanoparticle distribution was not changed by the addition of CU, with dvs’s of 101 and 93 nm at 140 MPa and 73 and 92 at 210 MPa for NVV and CU-NVV, respectively. The NVV system was stable for 28 days as observed in zeta-potential, contact angle, and surface energy, and can be used to deliver CU and maintain its antioxidant activity.

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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