Proteolysis of whey protein isolates in nanoemulsion systems: Impact of nanoemulsification and additional synthetic emulsifiers

Szumała, Patrycja; Pacyna-Kuchta, Aneta Dorota; Wasik, Andrzej

doi:10.1016/j.foodchem.2021.129356

Cited by 10 publications

(4 citation statements)

References 23 publications

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“…In contrast to previous studies [ 33 , 34 ], we determined the droplet size of the emulsion systems as delivered after preparing the emulsion without additional dilution since dilution may affect the emulsion stability. Furthermore, based on the principles of the dynamic light scattering (DLS) method used herein and apparatus limitations, we chose to round droplet size numbers up to a full number.…”

Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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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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Section: Resultsmentioning

confidence: 99%

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

et al. 2021

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“…The mixture was stirred with a magnetic stirrer until dissolution. Sunflower oil, which was previously treated with florisil (Taufkirchen, Sigma, F9127), was used as the oil phase [ 75 ]. The mixture of sunflower oil and protein dispersion was further vortexed for 3 min to obtain a coarse emulsion.…”

Section: Methodsmentioning

confidence: 99%

“…Drop shape analysis was done by measuring interfacial tension using a drop shape analyzer (Krϋss Drop shape analyzer DSA 10, Hamburg, Germany). The measurements were performed as described previously by Szumała et al [ 75 ] with some modifications. Specifically, the measuring cell was filled with 10 mM BS.…”

Section: Methodsmentioning

confidence: 99%

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

Łozińska

Jungnickel

2021

Molecules

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We aim to advance the discussion on the significance of the conjugation of bile salts (BS) in our organism. We hypothesize that conjugation influences the rate of lipolysis. Since the rate of lipolysis is a compound parameter, we compare the effect of conjugation on four surface parameters, which contribute to the rate. Since deconjugation is due to gut microbiota, we hypothesize that microbiota may affect the rate of lipolysis. A meta-analysis of literature data of critical micelle concentration, β, aggregation number, and molar solubilization ratio has been performed for the first time. In addition, critical micelle concentration (CMC), interfacial tension, and lipolysis rate measurements were performed. It was found that the unconjugated BS in mixed micelles increases the antagonism between the BS, therefore, increasing the CMC. This correlated with the effect of unconjugated BS on the solubilization capacity of mixed micelles. The collected literature information indicates that the role of the BS and its conjugation in our organism is a key factor influencing the functioning of our organism, where too high levels of unconjugated BS may lead to malabsorption of fat-soluble nutrients. The experimental lipolysis results irrevocably showed that conjugation is a significant factor influencing the rate.

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“…Generally, synthetic and natural emulsifiers are used to stabilize the emulsions. A study has found that low molecular weight synthesis could be used as a synthetic emulsifier, which could improve the adsorption ability of the oilwater surface, thus enhancing the emulsifying activity [2]. However, synthetic emulsifiers may potentially harm human health, thereby limiting their application in food.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

Huang

et al. 2022

Foods

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The objective of the research was to analyze and compare the oxidative and physical stabilities of conjugated linoleic acid (CLA) emulsions stabilized by two glycosylated hydrolysates (GPP-A and GPP-B) that were formed via two different pathways. This study showed that GPP-A exhibited higher browning intensity and DPPH radical scavenging ability in comparison with GPP-B. Moreover, the CLA emulsion formed by GPP-A exhibited a lower creaming index, average particle size, primary and secondary oxidative products, in comparison with GPP-B-loaded emulsion. However, the GPP-A-loaded emulsion showed a higher absolute potential and fraction of interfacial adsorption than that of the CLA emulsion formed by GPP-B. Therefore, the CLA emulsion formed by GPP-A exhibited stronger stabilities in comparison with the GPP-B-loaded emulsion. These results suggested that GPP-A showed an emulsification-based delivery system for embedding CLA to avoid the loss of biological activities. Additionally, the development of CLA emulsions could exert its physiological functions and prevent its oxidation.

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Proteolysis of whey protein isolates in nanoemulsion systems: Impact of nanoemulsification and additional synthetic emulsifiers

Cited by 10 publications

References 23 publications

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

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

Importance of Conjugation of the Bile Salt on the Mechanism of Lipolysis

Comparison of Oxidative and Physical Stabilities of Conjugated Linoleic Acid Emulsions Stabilized by Glycosylated Whey Protein Hydrolysates via Two Pathways

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