Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Emulsions
2.2.1. Experimental Design
2.2.2. Preparation of Protein Dispersions
2.2.3. Homogenization Treatments
2.3. Emulsion Measurements and Analyses
2.3.1. Droplet Size Distribution
2.3.2. Surface Protein Concentration
2.3.3. Rheological Measurements
2.3.4. Physical Stability
2.3.5. Emulsion Microstructure
2.3.6. Stability of Emulsions to Photo-Oxidation
2.4. Statistical Analyses
3. Results and Discussion
3.1. Droplet Size Distribution
3.2. Surface Protein Concentration
3.3. Rheological Behaviour
3.4. Stability of Emulsions to Creaming
3.5. Oxidative Stability
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Treatments | (Homogenization Method) | Homogenization Level | (Oil Content %) | Inlet Temperature (°C) |
---|---|---|---|---|
1 | CM | 5000 rpm | 10 | 20 |
2 | CM | 5000 rpm | 30 | 20 |
3 | CM | 5000 rpm | 50 | 20 |
4 | CH | 15 MPa | 10 | 60 |
5 | CH | 15 MPa | 30 | 60 |
6 | CH | 15 MPa | 50 | 60 |
7 | UHPH | 100 MPa | 10 | 25 |
8 | UHPH | 100 MPa | 30 | 25 |
9 | UHPH | 100 MPa | 50 | 25 |
10 | UHPH | 200 MPa | 10 | 25 |
11 | UHPH | 200 MPa | 30 | 25 |
12 | UHPH | 200 MPa | 50 | 25 |
Pressure (MPa) | Oil Content (%) | Droplet Size | Rheological Behaviour | Surface Coverage | Creaming Stability | |||
---|---|---|---|---|---|---|---|---|
d3.2 (µm) | Specific Surface Area SSA (m2/mL) | Consistency Coefficient (K) mPa × s | Flow Behaviour Index (n) | Surface Protein Concentration (SPC) mg/m2 | Emulsion Stability after 9 Days (d4.3) | |||
Top | Bottom | |||||||
CM | 10 | 6.656 ± 0.654 A | 0.862 ± 0.061 B | 0.0016 ± 0.0001 h | 0.968 ± 0.020 | 27.04 ± 7.17 A | ND | |
30 | 6.132 ± 0.166 A | 0.979 ± 0.027 A,B | 0.0025 ± 0.0008 g,h | 1.105 ± 0.087 | 12.87 ± 0.17 B | ND | ||
50 | 5.151 ± 0.215 B | 1.193 ± 0.015 A | 0.0185 ± 0.0051 f | 1.045 ± 0.038 | 6.85 ± 0.95 C | ND | ||
CH | 10 | 0.559 ± 0.055 b | 10.89 ± 1.139 e | 0.0017 ± 0.0001 h | 0.984 ± 0.012 | 2.37 ± 0.41 c | 0.907 ± 0.037 b | 0.487 ± 0.061 c,* |
30 | 0.746 ± 0.107 a | 8.853 ± 0.521 e | 0.0051 ± 0.0018 g | 0.973 ± 0.021 | 4.69 ± 0.44 a | 1.204 ± 0.053 a,b | 0.775 ± 0.046 b,* | |
50 | 0.699 ± 0.036 a | 8.537 ± 0.450 e | 0.5299 ± 0.0696 d | 0.596 ± 0.152 | 3.65 ± 0.13 b | 1.411 ± 0.194 a | 1.436 ± 0.191 a | |
UHPH 100 MPa | 10 | 0.134 ± 0.006 e | 45.00 ± 2.072 b | 0.0017 ± 0.0001 h | 0.984 ± 0.013 | 0.92 ± 0.04 d | 0.175 ± 0.018 d | 0.145 ± 0.015 f,g,* |
30 | 0.141 ± 0.007 d,e | 43.52 ± 1.836 b,c | 0.4037 ± 0.0008 d,e | 0.973 ± 0.020 | 0.85 ± 0.01 d | 0.186 ± 0.016 d | 0.183 ± 0.014 e,f | |
50 | 0.188 ± 0.022 c,d | 34.24 ± 2.259 c,d | 2.8961 ± 0.7420 b | 0.437 ± 0.086 | 1.16 ± 0.02 d | 0.267 ± 0.021 c,d | 0.240 ± 0.039 d,e | |
UHPH 200 MPa | 10 | 0.103 ± 0.006 e | 60.81 ± 1.903 a | 0.0020 ± 0.0003 h | 0.983 ± 0.016 | 0.88 ± 0.07 d | 0.117 ± 0.009 d | 0.121 ± 0.004 g |
30 | 0.123 ± 0.010 e | 51.38 ± 2.380 a,b | 1.1960 ± 0.0168 c | 0.882 ± 0.087 | 1.06 ± 0.14 d | 0.191 ± 0.069 d | 0.188 ± 0.068 e,f | |
50 | 0.214 ± 0.033 c | 31.55 ± 0.339 d | 8.3300 ± 1.108 a | 0.284 ± 0.076 | 1.18 ± 0.13 d | 0.422 ± 0.118 c | 0.531 ± 0.237 c |
Pressure (MPa) | Oil content (%) | Hydroperoxides (ABS 510 nm) | TBARS (µg/mL) | ||||
---|---|---|---|---|---|---|---|
Day 1 | Day 10 | Difference (Day 10-Day 1) | Day 1 | Day 10 | Difference (Day 10-Day 1) | ||
CM | 10 | 0.017 ± 0.004 c | 0.326 ± 0.195 a,b | 0.309 ± 0.198 a,* | 0.097 ± 0.016 a | 0.143 ± 0.017 a,b | 0.046 ± 0.031 a,b* |
30 | 0.039 ± 0.005 a,b,c | 0.333 ± 0.026 a,b | 0.294 ± 0.022 a,* | 0.060 ± 0.003 b,c,d | 0.079 ± 0.003 c,d,e | 0.020 ± 0.004 a,b,c,d* | |
50 | 0.078 ± 0.003 a | 0.433 ± 0.063 a | 0.356 ± 0.063 a,* | 0.100 ± 0.007 a | 0.160 ± 0.022 a | 0.061 ± 0.017 a* | |
CH | 10 | 0.039 ± 0.015 a,b,c | 0.252 ± 0.032 a,b | 0.213 ± 0.047 a,b* | 0.054 ± 0.002 b,c,d | 0.075 ± 0.007 c,d,e | 0.021 ± 0.007 a,b,c,d* |
30 | 0.041 ± 0.023 a,b,c | 0.178 ± 0.012 c | 0.137 ± 0.034 a,b* | 0.058 ± 0.004 b,c,d | 0.092 ± 0.009 c,d | 0.034 ± 0.006 a,b,c,d* | |
50 | 0.057 ± 0.029 a,b | 0.245 ± 0.048 a,b | 0.187 ± 0.074 a,b* | 0.068 ± 0.005 b,c | 0.110 ± 0.035 b,c | 0.041 ± 0.034 a,b,c* | |
UHPH 100 MPa | 10 | 0.022 ± 0.004 b,c | 0.027 ± 0.004 c,d | 0.005 ± 0.004 b,c* | 0.052 ± 0.004 c,d | 0.044 ± 0.003 e | −0.08 ± 0.003 e* |
30 | 0.026 ± 0.006 b,c | 0.034 ± 0.0008 c,d | 0.009 ± 0.006b c* | 0.051 ± 0.004 c,d | 0.040 ± 0.008 e | −0.011 ± 0.008 e* | |
50 | 0.028 ± 0.009 b,c | 0.033 ± 0.009 c,d | 0.0049 ± 0.004b c* | 0.041 ± 0.009 d | 0.053 ± 0.008 d,e | 0.012 ± 0.006 b,c,d* | |
UHPH 200 MPa | 10 | 0.025 ± 0.004 b,c | 0.024 ± 0.003 d | 0.00 ± 0.0016 c | 0.054 ± 0.008 b,c,d | 0.088 ± 0.006c,d | 0.034 ± 0.011 a,b,c,d* |
30 | 0.019 ± 0.006 b,c | 0.037 ± 0.003 c,d | 0.018 ± 0.004b * | 0.059 ± 0.008 b,c,d | 0.066 ± 0.013 d,e | 0.006 ± 0.017 b,c,d | |
50 | 0.032 ± 0.006 b,c | 0.038 ± 0.004 c | 0.006 ± 0.004 b,c* | 0.072 ± 0.007 b | 0.072 ± 0.004 c,d,e | 0.00 ± 0.009 c,d |
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Hebishy, E.; Zamora, A.; Buffa, M.; Blasco-Moreno, A.; Trujillo, A.-J. Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization. Processes 2017, 5, 6. https://doi.org/10.3390/pr5010006
Hebishy E, Zamora A, Buffa M, Blasco-Moreno A, Trujillo A-J. Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization. Processes. 2017; 5(1):6. https://doi.org/10.3390/pr5010006
Chicago/Turabian StyleHebishy, Essam, Anna Zamora, Martin Buffa, Anabel Blasco-Moreno, and Antonio-José Trujillo. 2017. "Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization" Processes 5, no. 1: 6. https://doi.org/10.3390/pr5010006