Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Hebishy, Essam; Buffa, M.; Güamis, B.; Blasco‐Moreno, Anabel; Trujillo, A.J.

doi:10.1016/j.ifset.2015.09.013

Cited by 104 publications

(54 citation statements)

References 49 publications

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“…Similar results have been obtained when applying the same homogenization pressures to soymilk or cow milk [27,30]. A previous study of the present authors showed that although pressures of up to 200 MPa were effective in decreasing the droplet size of emulsions with 4 g WPI/100 g (w/v) and 20 g/100 g of oil content, increasing the pressure to 300 MPa tended to increase the droplet size [23].…”

Section: Droplet Size Distributionsupporting

confidence: 88%

“…In a previous work of the present authors [23], submicron emulsions with high physical and oxidative stabilities were obtained using 1 or 2 g WPI /100 g and 100 MPa homogenization pressure or 4 g WPI /100 g and 200 MPa homogenization pressure. Fernandez-Avila and Trujillo [24] reported that soy protein isolate stabilized emulsions containing 20% of oil (w/v), rather than 10% (w/v), with homogenization pressures of 100 or 200 MPa from the point of view of oxidation.…”

Section: Introductionmentioning

confidence: 89%

“…The droplet size distribution of the different emulsions was determined just after sample preparation using a Beckman Coulter laser diffraction particle size analyser (LS 13 320 series, Beckman Coulter, Fullerton, CA, USA), as described by Hebishy et al [23]. Emulsion samples were diluted in distilled water until an appropriate obscuration was obtained in the diffractometer cell.…”

Section: Droplet Size Distributionmentioning

confidence: 99%

“…The surface protein concentration of oil droplets was determined according to the method of Desrumaux and Marcand [26], as described by Hebishy et al [23]. Briefly, the cream layer was isolated by centrifugation and clarified.…”

Section: Surface Protein Concentrationmentioning

confidence: 99%

“…The stability of emulsions was also determined with a vertical scan analyser Turbiscan MA 2000 (Formulaction, Toulouse, France), as reported by Hebishy et al [23]. This equipment allows the optical characterization of any type of dispersion.…”

Section: Physical Stabilitymentioning

confidence: 99%

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Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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Abstract:In this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 • C), in comparison to colloid mill (CM: 5000 rpm at 20 • C) and conventional homogenization (CH: 15 MPa at 60 • C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC), stability to creaming and oxidative stability under light (2000 lux/m 2 ). UHPH produced emulsions containing lipid droplets in the sub-micron range (100-200 nm) and with low protein concentrations on droplet surfaces. Droplet size (d3.2, µm) was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n ≈ 1) to shear-thinning (n < 1) and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (µm) value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS). UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.

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Section: Droplet Size Distributionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 89%

Section: Droplet Size Distributionmentioning

confidence: 99%

Section: Surface Protein Concentrationmentioning

confidence: 99%

Section: Physical Stabilitymentioning

confidence: 99%

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Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

et al. 2017

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Improved rheology and high‐temperature stability of hydrolyzed polyacrylamide using graphene oxide nanosheet

Haruna

Pervaiz

et al. 2019

J of Applied Polymer Sci

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Hydrolyzed polyacrylamide (HPAM) is a polymer that extensively used in chemical industry and hydrocarbon extraction and refinery processes, but suffers a common problem of high‐temperature instability. This study improved high‐temperature rheological characteristics of HPAM by using novel graphene oxide (GO) nanosheets. Stable GO dispersions in aqueous HPAM were formulated, and their dynamic and viscoelastic behaviors were studied. The results showed that the addition of GO significantly increased the viscosities and high‐temperature stability of the base polymer fluid, as well as the elastic properties of the dispersion. Spectral data indicated the formation of covalent linkages and electrostatic hydrogen bonding between the GO and the HPAM functional groups, leading to enhanced stability and viscosity that is beneficial for high‐temperature oil recovery. © 2019 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2019, 136, 47582.

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Stability of Oil‐in‐Water Emulsions Fortified with Enzymatic Hydrolysates from Porcine Plasma Protein

Niu

Gao

Zhang

et al. 2018

Euro J Lipid Sci & Tech

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The oxidative and physical stability of oil‐in‐water emulsions affected by the addition of porcine plasma protein hydrolysates (PPPH) is investigated. The emulsions are prepared by combining a 10 wt.% oil phase with a 90 wt.% aqueous phase containing 1.25 wt.% Tween 20 and PPPH (0, 2.5, 5, 10, and 20 mg mL−1 in the final emulsion). The results show that PPPH effectively inhibited the formation of hydroperoxides, thiobarbituric acid reactive substances, and conjugated dienes (P < 0.05), enhancing the oxidative stability of oil‐in‐water emulsions. Meanwhile, the addition of PPPH results in a remarkable increase in the ζ‐potentials and viscosities (P < 0.05) as well as a significant decrease in the particle sizes (P < 0.05), which is verified by an optical microscope. During storage, PPPH prevents oil droplets from colliding and hinders their coalescence and aggregation, leading to better emulsion stability. These results suggest that the addition of PPPH results in an improvement in the oxidative and physical stability of emulsions. Practical Applications: Food emulsions are thermodynamically unstable systems, so they often lean toward separation into an aqueous and oil phase during storage. Therefore, food manufacturers are challenged to seek desirable ingredients in order to stabilize food emulsion systems. In a previous study, the authors demonstrate that PPPH shows strong radical‐scavenging and Cu2+‐chelation ability. In this present study, it is found that the addition of PPPH reduces lipid oxidation and increases the ζ‐potential and viscosity of emulsions, enhancing the oxidative and physical stability of oil‐in‐water emulsions. Thus, PPPH has the potential for use as a natural antioxidant and stabilizer in food emulsions. PPPH is added to oil‐in‐water emulsions and the stability of the emulsions is investigated. The results show that the addition of 20 mg mL−1 PPPH results in the lowest thiobarbituric acid reactive substances (TBARS) value. The size of oil droplets in the emulsion without PPPH is larger than the emulsion with 20 mg mL−1 PPPH during storage. Therefore, the addition of PPPH improves the stability of emulsions.

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Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

Cited by 104 publications

References 49 publications

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Improved rheology and high‐temperature stability of hydrolyzed polyacrylamide using graphene oxide nanosheet

Stability of Oil‐in‐Water Emulsions Fortified with Enzymatic Hydrolysates from Porcine Plasma Protein

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