Changes in emulsifying properties of caseinate-Soy soluble polysaccharides conjugates by ultrasonication.

Autor: Tavasoli S; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Maghsoudlou Y; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran. Electronic address: Y.maghsoudlou@gau.ac.ir., Shahiri Tabarestani H; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran., Mahdi Jafari S; Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Dec; Vol. 101, pp. 106703. Date of Electronic Publication: 2023 Nov 19.
DOI: 10.1016/j.ultsonch.2023.106703
Abstrakt: This research aimed to assess the impact of ultrasonication on the emulsifying ability of a conjugate system composed of sodium caseinate and soluble soy polysaccharides. The study analyzed the characteristics of the particles and evaluated the emulsions produced using nanoconjugates. The results showed that ultrasonication improved the contact angle (63.7°) and decreased particle size (75 nm), resulting in more effective emulsifying efficiency. At a 2 % concentration of the nanoconjugates, stable emulsions with a 50 % oil content were successfully formed through complete coverage of the droplets' surface, and no oil release was observed. Moreover, the emulsions' creaming index remained below 25 % even after 60 days of storage. The stability of the nanoconjugate-based emulsions depended on the concentration of nanoconjugates, with an optimal concentration of 4 %. These findings suggest that the nanoconjugates have great potential as a natural stabilizer for emulsion-based products.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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