AI Article Synopsis
- HIPEs were stabilized by a modified whey protein (f-WPC-80) using supercritical CO2 extrusion technology, resulting in emulsions with up to 80% oil content.
- At specific pH levels (3.0 and 5.4), f-WPC-80 showed superior stability and gel formation compared to untreated whey protein and sodium caseinate, particularly at concentrations of 1-4 wt%.
- The findings suggest that these high internal phase emulsions have potential uses in creating healthier and more natural food products.
Article Abstract
High Internal Phase Emulsions (HIPEs) were stabilized by functionalized whey protein concentrate (WPC-80). Functionalization of WPC-80 was done by supercritical CO assisted extrusion technology. HIPEs were formed by 80% oil and 1-4 wt% of control (untreated) whey protein concentrate, extruded/functionalized whey protein concentrates (f-WPC-80) at pH 3.0 and 5.4, and sodium caseinate (NaCas) separately and were characterized for their stability at two temperatures (25 and 40 °C) for 20 days. Results indicated that f-WPC-80-pH3.0 formed self-standing gels at 1 wt% concentrations which were more stable, without phase separation, than those stabilized by commercially used stabilizer NaCas and native c-WPC. At 4% concentration of f-WPC-80-pH3.0, the compressed droplets produced emulsions with self-standing and viscoelastic features. While control WPC-80, could not form stable HIPEs at any investigated concentrations. The reported high internal phase oil-in-water emulsions, offer a potential new system for delivery of nutritionally superior and clean-label products of commercial utility.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2021.131362 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Development of nutri-functional paneer whey-based kefir drink.
J Food Sci Technol
February 2025
Department of Dairy Technology, College of Dairy Science and Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, 125001 Haryana India.
Present research focused on biotransformation of paneer whey into a functional fermented product using kefir culture. Out of 9 formulations (S-1 to S-9) tried; S-8, obtained by fermenting FOS (1%) supplemented paneer whey and adding 8% refined sugar, was identified as the most acceptable product. Nutritional analysis revealed the following as per 100 g of product: 44.
View Article and Find Full Text PDFEncapsulation of bioactive compounds from : Influence of wall material type and loading content on the physicochemical and structural properties of microparticles.
Heliyon
January 2025
Department of Food Science and Technology, Kherad Institute of Higher Education, Bushehr, Iran.
brown seaweed () is reported to exhibit several biological activities that promote human health, but it does not have the ability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Encapsulation of extraction through different techniques is known to, optimize physicochemical properties, biological activities, maintain stability, and is an effective way to improve the shelf life of different foods. In the present study, the encapsulation of SIE was carried out by the freeze-drying method using maltodextrin, whey protein isolate (WPI), and chitosan.
View Article and Find Full Text PDFAssessing plasma-activated water as an acidic and sanitizer solution in clean-in-place (CIP) and comparing efficacy with other traditional CIP chemicals.
J Food Sci
January 2025
Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA.
Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation procedure for removing fouling deposits. Traditional CIP includes a series of chemical cleaning cycles, including alkaline, acid, and sanitizer. However, these chemicals are hazardous to the environment and employees.
View Article and Find Full Text PDFCorrigendum to "Structural characterization of modified whey protein isolates using cold plasma treatment and its applications in emulsion oleogels" [Food Chemistry 356 (2021) 129703].
Food Chem
January 2025
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address:
One-Step Fabrication of Water-Dispersible Calcium Phosphate Nanoparticles with Immobilized Lactoferrin for Intraoral Disinfection.
Int J Mol Sci
January 2025
General Dentistry, Department of Oral Health Science, Faculty of Dental Medicine, Hokkaido University, N13W7, Kita-ku, Sapporo 060-8586, Japan.
Lactoferrin is a highly safe antibacterial protein found in the human body and in foods. Calcium phosphate (CaP) nanoparticles with immobilized lactoferrin could therefore be useful as intraoral disinfectants for the prevention and treatment of dental infections because CaP is a mineral component of human teeth. In this study, we fabricated CaP nanoparticles with co-immobilized lactoferrin and heparin using a simple one-step coprecipitation process.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!