Next Article in Journal
Validation of an Analytical Method for Nitrite and Nitrate Determination in Meat Foods for Infants by Ion Chromatography with Conductivity Detection
Next Article in Special Issue
Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems
Previous Article in Journal
The Effect of Algae or Insect Supplementation as Alternative Protein Sources on the Volatile Profile of Chicken Meat
Previous Article in Special Issue
Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes
Open AccessArticle

Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion

Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
*
Author to whom correspondence should be addressed.
Dedicated to the memory of E. John Birch, who tragically passed away in March 2019.
Foods 2020, 9(9), 1237; https://doi.org/10.3390/foods9091237
Received: 10 August 2020 / Revised: 27 August 2020 / Accepted: 28 August 2020 / Published: 4 September 2020
Glycerol monooleate (GMO), casein and whey proteins are surfactants that can stabilize emulsion systems. This study investigates the impact of instantized GMO powders on creaming stability and oxidative stability in protein-stabilized emulsions. Model emulsions with bulk GMO, two instantized GMO powders, and two controls (without GMO) were produced by microfluidization. The droplet size, ζ-potential, viscosity, and creaming index of the emulsions were measured, while oxidative stability was evaluated by analysis of volatile compounds during storage (28 days, 45 °C) using gas chromatography mass spectrometry. Emulsions with GMO produced smaller average droplet sizes (180.0 nm) with a narrower distribution (polydispersity index of 0.161) compared to the controls (197.6 nm, 0.194). The emulsion stability of instantized emulsions was as good as bulk GMO, which were both better than controls. Based on the relative abundance of 3-octen-2-one, 2,4-heptadienal isomer 2, and 3,5-octadien-2-one isomer 1, the oxidative stability of the instantized emulsions was not significantly different from controls; however, bulk GMO emulsion showed significantly lower stability than controls. Instantized GMO powders can successfully produce physically stable protein-stabilized emulsions with good oxidative stability in a convenient powdered format. View Full-Text
Keywords: glycerol monooleate; sodium caseinate; whey protein concentrate; creaming stability; oxidative stability; volatile analysis glycerol monooleate; sodium caseinate; whey protein concentrate; creaming stability; oxidative stability; volatile analysis
Show Figures

Graphical abstract

MDPI and ACS Style

Loi, C.C.; Eyres, G.T.; Silcock, P.; Birch, E.J. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion. Foods 2020, 9, 1237.

AMA Style

Loi CC, Eyres GT, Silcock P, Birch EJ. Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion. Foods. 2020; 9(9):1237.

Chicago/Turabian Style

Loi, Chia C.; Eyres, Graham T.; Silcock, Patrick; Birch, E. J. 2020. "Application of a Novel Instantized Glycerol Monooleate Ingredient in a Protein-Stabilized Oil-In-Water Emulsion" Foods 9, no. 9: 1237.

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop