Prebiotic emulsions stabilised by whey protein and kefiran

Abstract

The goal of this work has been to assess the influence of a health-promoting hydrocolloid, such as kefiran, in oil-in-water emulsions (O/W: 50/50) containing whey protein isolate (1.0% wt.). Different kefiran concentration levels (0%, 0.25%, 0.5%, 1% wt.) were studied, observing a shift from a fluid-like to a solid-like behaviour and higher viscosities when kefiran content increased. A pseudoplastic behaviour was detected for all systems studied. The observed evolution is attributed to the thickening effect exerted by kefiran, which promoted stability, in spite of observing a certain flocculation degree within the emulsion systems, demonstrated through the addition of sodium dodecyl sulphate (1% wt.). Furthermore, shortterm stability of these pseudoplastic emulsions has been verified by laser-scattering techniques. Thus, a Sauter diameter around 1 µm remained unaltered up to 7 days since preparation. The addition of kefiran in the formulation would benefit from their well-known health-promoting effects.

Development of innovative clean label emulsions stabilized by vegetable proteins

“…Table 3 shows the d 4,3 values with and without SDS. The table's analysis allows a better understanding regarding the droplet aggregation phenomena since the different profile obtained either in the presence or absence of SDS determines the existence of flocculation and coalescence in the systems studied (Piermaria et al ., 2021).…”

Development of a Clean Label Mayonnaise Using Fruit Flour

“…In order to determine the existence of flocculation on the studied samples, DSD was also obtained in the presence of Sodium Dodecyl Sulphate (SDS) (ITW reagents), a surfactant known to disrupt floccules formed in emulsions [23]. The presence of flocculation in the systems studied is determined by the different profiles obtained either in the presence or absence of SDS [24].…”

Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains

“…In addition, kefiran has been shown to possess prebiotic activity and to interact with whey proteins increasing the rheological characteristics of food derivatives. Finally, it was used in the preparation of biofilms that assist with the transport of probiotic bacteria, due to its resistance to digestive hydrolysis (Gagliarini et al, 2022;Piermaria et al, 2021).…”