Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the Aesculus hippocastanum L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (p < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and L*a*b* color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.

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Whey protein-derived biomaterials and their use as bioencapsulation and delivery systems

Hemijska industrija ◽

10.2298/hemind0312617s ◽

2003 ◽

Vol 57 (12) ◽

pp. 617-621 ◽

Cited By ~ 4

Author(s):

Muriel Subirade ◽

Gabriel Remondetto ◽

Lucie Beaulieu

Keyword(s):

Food Systems ◽

Serum Proteins ◽

Whey Proteins ◽

Health Benefits ◽

Delivery Systems ◽

Potential Health ◽

Nutraceutical Compounds ◽

Risk Of Disease ◽

Physiological Benefits ◽

Food Processes

The emergence of bioactive food compounds (nutraceutical compounds) with health benefits provides an excellent opportunity for improving public health. The incorporation of bioactive compounds into food systems is therefore of great interest to researchers in their efforts to develop innovative functional foods that may have physiological benefits or reduce the risk of disease beyond basic nutritional functions. However, the effectiveness of these products in preventing diseases relies on preserving the bioavailability of their active ingredients. This represents undoubtedly a great challenge since these molecules are generally sensitive to environmental conditions encountered in food processes (i.e., temperature oxygen, and light) or in the gastrointestinal tract (i.e., pH, enzymes presence of other nutrients), which limit their activity and potential health benefits. However, bio- and microencapsulation can be used to overcome these limitations. Whey proteins, also known as the serum proteins of milk, are widely used in food products, because of their high nutritional value and their ability to form gels, emulsions, or foams. The aim of this article is to provide information on the different types of materials obtained from whey proteins and to examine their use as bioencapsulation and delivery systems.

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Characteristics of W/O emulsions containing polymeric emulsifier PEG 30-dipolyhydroxystearate

Acta periodica technologica ◽

10.2298/apt1647219m ◽

2016 ◽

pp. 219-230

Author(s):

Jelena Milinkovic ◽

Lidija Petrovic ◽

Jadranka Fraj ◽

Sandra Bucko ◽

Jaroslav Katona

Keyword(s):

Droplet Size ◽

Droplet Size Distribution ◽

Grape Seed ◽

Sedimentation Stability ◽

Factors Affecting ◽

Paraffin Oil ◽

Grape Seed Oil ◽

Different Types ◽

Polymeric Emulsifier ◽

The One

Water-in-oil (W/O) emulsions are dispersed systems which are often used in the pharmaceutical, cosmetic and food industries as products, or as carriers of active substances. It is well known that they are very unstable, so that selection of the emulsifier and properties of the oil and water phase are main factors affecting their stability. The aim of this paper was to examine the possibility of application of a lipophilic, polymeric emulsifier, PEG 30-dipolyhydroxystearate (CithrolTM DPHS), for stabilization of W/O emulsions. Behaviour of the emulsifier at W/O interfaces was determined by means of tensiometry. A series of emulsions were prepared with 20% (w/w) of water and different types of oil. Droplet size, droplet size distribution, viscosity, and sedimentation stability during 30 days of storage at room temperature of the emulsions prepared with paraffin oil, olive oil, grape seed oil, and medium-chain triglycerides, stabilized with 1% CithrolTM DPHS, were determined. All investigated emulsions were stable for 30 days, except the one prepared with paraffin oil. The results of this study confirmed that PEG 30-dipolyhydroxylstearate is a good emulsifier and stabilizer of W/O emulsions which contain different types of oil.

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Enzymatic Production of Bioactive Peptides from Whey Proteins: Their Active Role and Potential Health Benefits

Enzymes for Solving Humankind's Problems ◽

10.1007/978-3-030-58315-6_15 ◽

2020 ◽

pp. 473-506

Author(s):

Alexandra F. A. Salvado ◽

Jorge H. Leitão ◽

Luis P. Fonseca

Keyword(s):

Bioactive Peptides ◽

Whey Proteins ◽

Health Benefits ◽

Active Role ◽

Potential Health ◽

Enzymatic Production

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Health Benefits of Pea Protein Isolate: A Comparative Review

SURG Journal ◽

10.21083/surg.v12i1.6111 ◽

2020 ◽

Vol 12 (1) ◽

Author(s):

Kaden Stilling

Keyword(s):

Health Benefits ◽

Protein Isolate ◽

Hypolipidemic Effect ◽

Blood Pressure Lowering Effect ◽

Additional Food ◽

Potential Health ◽

Pea Protein ◽

Comparative Review ◽

Food And Beverage ◽

Pea Protein Isolate

Pea protein isolate, derived from yellow split peas, is an increasingly prevalent additive and supplement in the food and beverage market, commonly found in alternative meats, meal replacements, cereal bars, alternative milks and additional food products. With pea protein isolate being relatively new to the market, there is not extensive research on its health benefits to coincide with its rising popularity. This review aims to cover the existing body of evidence to connect the known potential health benefits of pea protein isolate, as well as compare these health benefits to other protein alternatives that have been comprehensively researched such as soy and whey protein. The health benefits identified include its anabolic properties, high satiety effect, hypolipidemic effect and blood pressure lowering effect involving the renin-angiotensin-aldosterone system.

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Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review

Molecules ◽

10.3390/molecules24183254 ◽

2019 ◽

Vol 24 (18) ◽

pp. 3254 ◽

Cited By ~ 3

Author(s):

Ho-Kyung Ha ◽

Scott Rankin ◽

Mee-Ryung Lee ◽

Won-Jae Lee

Keyword(s):

Physicochemical Properties ◽

Whey Protein ◽

Whey Proteins ◽

Milk Proteins ◽

Delivery Systems ◽

Potential Health ◽

Factors Affecting ◽

Barrier Effects ◽

Food Applications ◽

Low Toxicity

Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins—from whey, a byproduct of cheese manufacturing—have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.

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Comparative Study of Physicochemical Properties of Nanoemulsions Fabricated with Natural and Synthetic Surfactants

Processes ◽

10.3390/pr9112002 ◽

2021 ◽

Vol 9 (11) ◽

pp. 2002

Author(s):

Karen Fuentes ◽

Claudia Matamala ◽

Nayaret Martínez ◽

Rommy N. Zúñiga ◽

Elizabeth Troncoso

Keyword(s):

Physicochemical Properties ◽

Droplet Size ◽

Physical Stability ◽

Droplet Size Distribution ◽

Protein Isolate ◽

Tween 20 ◽

Synthetic Surfactant ◽

Soy Lecithin ◽

Food Grade ◽

Droplet Size Distributions

This work aims to evaluate the effect of two natural (whey protein isolate, WPI, and soy lecithin) and a synthetic (Tween 20) emulsifier on physicochemical properties and physical stability of food grade nanoemulsions. Emulsions stabilized by these three surfactants and different sunflower oil contents (30% and 50% w/w), as the dispersed phase, were fabricated at two levels of homogenization pressure (500 and 1000 bar). Nanoemulsions were characterized for droplet size distribution, Zeta-potential, rheological properties, and physical stability. Dynamic light scattering showed that droplet size distributions and D50 values were strongly affected by the surfactant used and the oil content. WPI gave similar droplet diameters to Tween 20 and soy lecithin gave the larger diameters. The rheology of emulsions presented a Newtonian behavior, except for WPI-stabilized emulsions at 50% of oil, presenting a shear-thinning behavior. The physical stability of the emulsions depended on the surfactant used, with increasing order of stability as follows: soy lecithin < Tween 20 < WPI. From our results, we conclude that WPI is an effective natural replacement of synthetic surfactant (Tween 20) for the fabrication of food-grade nanoemulsions.

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Factors Affecting the Use and Consequences of Management Accounting Practices in A Transitional Economy: The Case of Vietnam

Journal of Economics and Development ◽

10.33301/2016.18.01.04 ◽

2016 ◽

pp. 54-73 ◽

Cited By ~ 2

Author(s):

Anh Doan Ngoc Phi

Keyword(s):

Significant Influence ◽

Quantitative Data ◽

Structural Equation ◽

Qualitative Data ◽

Management Accounting ◽

Transitional Economy ◽

Equation Modeling ◽

Enterprise Performance ◽

Factors Affecting

This study seeks to help fill an important gap in the literature by investigating factors that have facilitated the use of management accounting practices (MAPs) in Vietnam - a transitional economy. Data were collected from 220 medium-to-large enterprises. Follow-up interviews were conducted with 20 accounting heads/vice heads to obtain further information and clarification. The quantitative data collected was analyzed using both descriptive and inferential statistics (including t-tests and structural equation modeling), while the qualitative data was used to shed further light on the various relationships described by the quantitative analysis. This paper reveals that both decentralization and competition have a positive, significant influence on the use of new MAPs except for the old ones. Consequently, the use of MAPs has a positive, significant influence on enterprise performance.

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