Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization

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dc.contributor.authorHebishy, Essam
dc.contributor.authorZamora, Anna
dc.contributor.authorBuffa, Martin
dc.contributor.authorBlasco-Moreno, Anabel
dc.contributor.authorTrujillo, Antonio-Jose
dc.contributor.funderMinisterio de Economía y Competitividad
dc.contributor.funderAgencia Española de Cooperación Internacional para el Desarrollo
dc.date.accessioned2018-06-15T11:47:17Z
dc.date.available2018-06-15T11:47:17Z
dc.date.issued2017
dc.description.abstractIn this study, the effect of ultra-high-pressure homogenization (UHPH: 100 or 200 MPa at 25 degrees C), in comparison to colloid mill (CM: 5000 rpm at 20 degrees C) and conventional homogenization (CH: 15 MPa at 60 degrees C), on the stability of oil-in-water emulsions with different oil concentrations (10, 30 or 50 g/100 g) emulsified by whey protein isolate (4 g/100 g) was investigated. Emulsions were characterized for their microstructure, rheological properties, surface protein concentration (SPC), stability to creaming and oxidative stability under light (2000 lux/m(2)). UHPH produced emulsions containing lipid droplets in the sub-micron range (100-200 nm) and with low protein concentrations on droplet surfaces. Droplet size (d3.2, mu m) was increased in CH and UHPH emulsions by increasing the oil concentration. CM emulsions exhibited Newtonian flow behaviour at all oil concentrations studied; however, the rheological behaviour of CH and UHPH emulsions varied from Newtonian flow (n approximate to 1) to shear-thinning (n ? 1) and thixotropic behaviour in emulsions containing 50% oil. This was confirmed by the non-significant differences in the d4.3 (mu m) value between the top and bottom of emulsions in tubes left at room temperature for nine days and also by a low migration velocity measured with a Turbiscan LAB instrument. UHPH emulsions showed significantly lower oxidation rates during 10 days storage in comparison to CM and CH emulsions as confirmed by hydroperoxides and thiobarbituric acid-reactive substances (TBARS). UHPH emulsions treated at 100 MPa were less oxidized than those treated at 200 MPa. The results from this study suggest that UHPH treatment generates emulsions that have a higher stability to creaming and lipid oxidation compared to colloid mill and conventional treatments.en
dc.description.sponsorshipMinisterio de Economía y Competitividad (AGL2011-26766); Agencia Española de Cooperación Internacional para el Desarrollo (Ministry of Foreign Affairs and Cooperation)en
dc.description.statusPeer reviewed
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid6
dc.identifier.citationHebishy, E., Zamora, A., Buffa, M., Blasco-Moreno, A. and Trujillo, A.-J. (2017) 'Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization', Processes, 5(1), 6 (18pp). doi: 10.3390/pr5010006en
dc.identifier.doi10.3390/pr5010006
dc.identifier.endpage18
dc.identifier.issn2227-9717
dc.identifier.issued1
dc.identifier.journaltitleProcessesen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6346
dc.identifier.volume5
dc.language.isoenen
dc.publisherMDPI AGen
dc.relation.urihttp://www.mdpi.com/2227-9717/5/1/6
dc.rights© 2017, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectUltra-high pressure homogenizationen
dc.subjectUHPHen
dc.subjectWhey proteinen
dc.subjectSubmicron emulsionsen
dc.subjectPhysical and oxidative stabilitiesen
dc.titleCharacterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenizationen
dc.typeArticle (peer-reviewed)en
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