| Autor: |
Loi CC; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand., Eyres GT; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand., Silcock P; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand., Birch EJ; Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. |
| Jazyk: |
angličtina |
| Zdroj: |
Foods (Basel, Switzerland) [Foods] 2020 Sep 04; Vol. 9 (9). Date of Electronic Publication: 2020 Sep 04. |
| DOI: |
10.3390/foods9091237 |
| Abstrakt: |
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. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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