Influence of emulsifier type on the spray-drying properties of model infant formula emulsions
| dc.contributor.author | Drapala, Kamil P. | |
| dc.contributor.author | Auty, Mark A. E. | |
| dc.contributor.author | Mulvihill, Daniel M. | |
| dc.contributor.author | O'Mahony, James A. | |
| dc.contributor.funder | Department of Agriculture, Food and the Marine | en |
| dc.date.accessioned | 2017-05-18T10:25:00Z | |
| dc.date.available | 2017-05-18T10:25:00Z | |
| dc.date.issued | 2016-12-26 | |
| dc.date.updated | 2017-05-18T10:16:02Z | |
| dc.description.abstract | The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, prepared using different emulsifier systems. Emulsions were stabilised using either whey protein isolate (WPI), whey protein hydrolysate (WPH; DH 8%), WPH + CITREM (9 g L−1), WPH + lecithin (5 g L−1) or WPH conjugated with maltodextrin (DE 12) (WPH-MD). Homogenised emulsions had 32% solids content and oil globules with mean volume diameter <1 μm. Powders were produced by spray-drying with inlet and outlet temperatures of 170 and 90 °C, respectively, to an average final moisture content of 1.3%. The extent of powder build-up on the dryer wall increased in the order; WPH- MD << WPH ≤ WPI < WPH + LEC ≤ WPH + CIT. The same trend was observed for the extent of spontaneous primary powder agglomeration, as confirmed by particle size distribution profiles and scanning electron micrographs, where the WPH-MD and WPH + CIT powders displayed the least and greatest extent of agglomeration, respectively. Analysis of elemental surface composition of the powders showed that surface fat, protein and carbohydrate decreased in the order; WPH + CIT > WPH + LEC > WPH > WPH- MD > WPI, WPI > WPH > WPH- MD > WPH + LEC > WPH + CIT and WPH- MD > WPI > WPH > WPH + LEC > WPH + CIT, respectively. Additionally, differences in wettability, surface topography and oil globule distribution within the powder matrix and in reconstituted powders were linked to the emulsifier system used. Inclusion of the WPH-MD conjugate in the formulation of IF powder significantly improved drying behaviour and physicochemical properties of the resultant powder, as evidenced by lowest powder build-up during drying and greatest emulsion quality on reconstitution, compared to the other model formula systems. | en |
| dc.description.sponsorship | Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM; 10/RD/Optihydro/UCC/702). | en |
| dc.description.status | Peer reviewed | en |
| dc.description.version | Accepted Version | en |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.citation | Drapala, K. P., Auty, M. A. E., Mulvihill, D. M. and O’Mahony, J. A. (2017) 'Influence of emulsifier type on the spray-drying properties of model infant formula emulsions', Food Hydrocolloids, 69, pp. 56-66. doi:10.1016/j.foodhyd.2016.12.024 | en |
| dc.identifier.doi | 10.1016/j.foodhyd.2016.12.024 | |
| dc.identifier.endpage | 66 | en |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.journaltitle | Food Hydrocolloids | en |
| dc.identifier.startpage | 56 | en |
| dc.identifier.uri | https://hdl.handle.net/10468/3984 | |
| dc.identifier.volume | 69 | en |
| dc.language.iso | en | en |
| dc.publisher | Elsevier | en |
| dc.rights | © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. | en |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | en |
| dc.subject | Spray-dried emulsions | en |
| dc.subject | Infant formula powders | en |
| dc.subject | Protein conjugation | en |
| dc.subject | Powder stickiness | en |
| dc.subject | Emulsion stability | en |
| dc.subject | Particle microstructure | en |
| dc.title | Influence of emulsifier type on the spray-drying properties of model infant formula emulsions | en |
| dc.type | Article (peer-reviewed) | en |
