scholarly journals Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1892
Author(s):  
Qiyang Jiao ◽  
Ziyuan Liu ◽  
Baoyun Li ◽  
Bo Tian ◽  
Ning Zhang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Self Assembly ◽  
Water Solubility ◽  
Pickering Emulsion ◽  
Whey Protein Isolate ◽  
Surface Hydrophobicity ◽  
Protein Isolate ◽  
Scanning Electron Micrographs

Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.

Whey protein isolate/gum arabic intramolecular soluble complexes improving the physical and oxidative stabilities of conjugated linoleic acid emulsions

RSC Advances ◽  
2016 ◽  
Vol 6 (18) ◽  
pp. 14635-14642 ◽  
Author(s):  
Xiaolin Yao ◽  
Shengping Xiang ◽  
Ke Nie ◽  
Zhiming Gao ◽  
Weiqi Zhang ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Emulsifying Properties ◽  
P Protein ◽  
Soluble Complexes

Protein–polysaccharide intramolecular soluble complexes are proved to have superior emulsifying properties in stabilizing PUFAs-based emulsions.

Morphological and physical properties of kefiran-whey protein isolate bionanocomposite films reinforced with Al2O3 nanoparticles

2020 ◽  
Vol 26 (8) ◽  
pp. 666-675
Author(s):  
Zahra Moradi
Keyword(s):  
Mechanical Properties ◽  
Whey Protein ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Alumina Nanoparticles ◽  
Vapor Permeability ◽  
Al2o3 Nanoparticles ◽  
Bionanocomposite Films ◽  
The Impact

Considering environmental pollution caused by the non-biodegradable polymers used in food packaging, developing and enhancing the properties of biodegradable films seem to be necessary. For this aim, in the present study, kefiran-whey protein isolate bionanocomposite films were prepared and the impact of different concentrations (1, 3 and 5% w/w) of Al2O3 (alumina) nanoparticles on their physical, morphological, thermal and mechanical properties was studied. Based on the obtained results, an increase in the nanoparticles content led to a significant decrease (p < 0.05) in the water vapor permeability, moisture absorption, moisture content, and water solubility. Scanning electron microscope images showed a homogeneous structure, confirming the good dispersion of alumina nanoparticles with smooth surface up to concentration of 3%. In addition, both thermal stability and mechanical properties of the films were improved by the increased concentrations of alumina. The results of X-ray diffraction indicated that the intensity of the crystalline peaks of film increased with the addition of Al2O3 to kefiran-whey protein isolate matrix. By considering all results, the concentration of 3% was proposed as the appropriate concentration of Al2O3 for the nano-reinforcement of kefiran-whey protein isolate bionanocomposites.

Design and characterization of soluble biopolymer complexes produced by electrostatic self-assembly of a whey protein isolate and sodium alginate

2014 ◽  
Vol 35 ◽  
pp. 129-136 ◽  
Author(s):  
Silvana A. Fioramonti ◽  
Adrián A. Perez ◽  
E. Elena Aríngoli ◽  
Amelia C. Rubiolo ◽  
Liliana G. Santiago
Keyword(s):  
Sodium Alginate ◽  
Whey Protein ◽  
Self Assembly ◽  
Whey Protein Isolate ◽  
Protein Isolate

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

2012 ◽  
Vol 7 (6) ◽  
Author(s):  
Mariya A. Dushkova ◽  
Nikolay D. Menkov ◽  
Nesho G. Toshkov
Keyword(s):  
Moisture Content ◽  
Whey Protein ◽  
Protein Level ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Significant Rise ◽  
Feed Moisture ◽  
Feed Protein ◽  
Potato Flakes

The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

scholarly journals Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf

Polymers ◽  
2021 ◽  
Vol 13 (24) ◽  
pp. 4278
Author(s):  
Fitriani Fitriani ◽  
Sri Aprilia ◽  
Nasrul Arahman ◽  
Muhammad Roil Bilad ◽  
Hazwani Suhaimi ◽  
...  
Keyword(s):  
Tensile Strength ◽  
Whey Protein ◽  
Food Packaging ◽  
Water Solubility ◽  
Moisture Absorption ◽  
Principal Component ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Nanocrystalline Cellulose ◽  
Casting Technique

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

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