Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: effects of protein concentration and pressure on emulsions structure and stability

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dc.contributor.authorHebishy, Essam
dc.contributor.authorBuffa, Martin
dc.contributor.authorJuan, Bibiana
dc.contributor.authorBlasco-Moreno, Anabel
dc.contributor.authorTrujillo, Antonio-José
dc.contributor.funderMinisterio de Economía y Competitividaden
dc.contributor.funderMinisterio de Asuntos Exteriores y de Cooperaciónen
dc.date.accessioned2016-11-30T15:37:31Z
dc.date.available2016-11-30T15:37:31Z
dc.date.issued2016-10-20
dc.description.abstractMicrostructure, physical properties and oxidative stability of emulsions treated by colloid mill (CM), conventional homogenization (CH, 15 MPa) and ultra-high-pressure homogenization (UHPH, 100–300 MPa) by using different concentrations of 1, 3 and 5 g/100 g of sodium caseinate (SC), were evaluated. The application of UHPH treatment at 200 and 300 MPa resulted in emulsions that were highly stable to creaming and oxidation, especially when the protein content increased from 1 to 3 and 5 g/100 g. Further, increasing the protein content to 3 and 5 g/100 g in UHPH emulsions tended to change the rheological behavior from Newtonian to shear thinning. CH emulsions containing 1 g/100 g of protein exhibited Newtonian flow behavior with lower tendencies to creaming compared to those formulated with 3 or 5 g/100 g. This study has proved that UHPH processing at pressures (200–300 MPa) and in the presence of sufficient amount of sodium caseinate (5 g/100 g), produces emulsions with oil droplets in nano-/submicron scale with a narrow size distribution and high physical and oxidative stabilities, compared to CM and CH treatments.en
dc.description.sponsorshipMinisterio de Economía y Competitividad (AGL2011-26766); Ministerio de Asuntos Exteriores y de Cooperación (Spanish Agency for International Cooperation for Development, Ministry of Foreign Affairs and Cooperation grant (Program II-B. CV 2009/10))en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationHebishy, E., Buffa, M., Juan, B., Blasco-Moreno, A. & Trujillo, A.-J. (2017) ‘Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability’, LWT - Food Science and Technology, 76, Part A, 57-66. doi: 10.1016/j.lwt.2016.10.045en
dc.identifier.doi10.1016/j.lwt.2016.10.045
dc.identifier.endpage66en
dc.identifier.issn0023-6438
dc.identifier.issuedPart Aen
dc.identifier.journaltitleLWT - Food Science and Technologyen
dc.identifier.startpage57en
dc.identifier.urihttps://hdl.handle.net/10468/3330
dc.identifier.volume76en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© Elsevier 2016. This manuscript version is made available under the CC-BY-NC-ND 4.0 licenseen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectUltra high-pressure homogenization (UHPH)en
dc.subjectSodium caseinateen
dc.subjectSubmicron emulsionsen
dc.subjectPhysical and oxidative stabilitiesen
dc.titleUltra high-pressure homogenized emulsions stabilized by sodium caseinate: effects of protein concentration and pressure on emulsions structure and stabilityen
dc.typeArticle (peer-reviewed)en
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