Stabilization of gelatin and carboxymethylcellulose water-in-water emulsion by addition of whey protein

Abstract

ObstractDue to their aqueous nature and biocompatibility, water/water emulsions are particularly advantageous in the production of low calorie functional food and bioactive carrier microparticles. The aim of this study was to investigate the stability of water/water emulsions formed by gelatin and carboxymethycelullose through the Pickering effect, by addition of whey protein particles. The effect of phase composition and pH on emulsion stability over 3 days of storage was studied and the emulsion properties were characterized. Finally, the effect of the addition of different concentrations of whey protein particles on the emulsion stability was investigated. The added protein particles contributed to reduce the rate of phase separation and higher protein concentration showed this effect more clearly. The time of complete phase separation increased 12 h after addition of 15% (w/w) protein. Emulsions at pH 5.5 with protein particles, however, showed lower stability than those at pH 7.5 without particles.

Rheological and thermal properties of an enteral nutrition formula for nutritional support patients using a combined mixture of gelatin and maltodextrin

“…The range of PDI values was between 0.2719 and 0.3747, and since it fell within the range of 0.1–0.4 (Table 1), the biopolymeric gel dispersions can be classified as moderately polydispersed systems (Lv et al, 2014). The polydispersity indices indicate that these dispersions are relatively stable and less susceptible to phase separation processes such as Ostwald ripening (Laranjo & de Sá, 2020).…”

Pickering emulsions based on layered double hydroxides and metal hydroxides

“…Since then, various kinds of nano and microparticles have been studied to stabilize w/w emulsions for food applications. (Murray and Phisarnchananan 2016, Peddireddy, Nicolai et al 2016, Gonzalez-Jordan, Nicolai et al 2018, Laranjo, Costa et al 2019 Almost all of the particles tested are of organic origins. Among them we can cite carboxylated latex particules (Gonzalez-Jordan, , or cellulose nanocrystals (Peddireddy, Nicolai et al 2016, Ben Ayed, Cochereau et al 2018) used in a PEO/Dextran system, β-lactoglobulin microgels in Xyloglucan/Amylopectin (Machado, Benyahia et al 2021) system or zein particules, a protein from corn, in Gelatin/Dextran (Chatsisvili, Philipse et al 2017).…”