Journal of Nutrition,Fasting and Health

Journal of Nutrition,Fasting and Health

Quality and Stability of Emulsions Made of Whey Protein, Soy Protein, Arabic Gum, and Maltodextrin

Document Type : Research Paper

Authors
Azadeh Salimi 1
Ashkan Jebelli Javan 1
Haniyeh Rostamzad 2
1 Department of Food Hygiene, Veterinary Faculty, Semnan University, Semnan, Iran.
2 Fisheries Department, Faculty of Natural Resources, University of Guilan, Sowmeh Sara, Guilan, Iran.
10.22038/jnfh.2021.60996.1359
Abstract
Introduction: Food safety and preservation methods are important issues, and food scientists and technologists are investigating new methods such as edible coating and microencapsulation. Most of these methods depend on the production of stable emulsions. The present study aimed to evaluate the effects of homogenizer speed, the ratio of the dispersed to the continuous phase, and the type of biopolymer on characteristics of emulsions. Methods: In this study, Arabic gum (AG), soy protein concentrate (SPC), whey protein concentrate (WPC), and maltodextrin (DM) were used as biopolymers. Samples were divided into two groups based on the homogenizer speed and ratio of the dispersed to the continuous phase, including group one (14,000 rpm, 10% v/v) and group two (18,000 rpm, 20% v/v). Results: On the first and sixth day of production, the smallest droplet size belonged to the samples produced by AG+DM in group one and those produced by SPC+DM in group two, respectively. The highest viscosity was observed in the samples of group two, which were produced by SPC+DM, while the lowest measured creaming index belonged to the samples in group two, which were produced by AG+DM on the first day of production. Finally, the most intense color based on the ‘a’ parameter was observed in the samples of group one, which were produced by AG+DM on the first day. Conclusion: According to the results, the most stable emulsions could be produced by SPC+DM at 18,000 rpm.
Keywords
Biopolymers
Homogenizer
Dispersed phase
  1. Gharibzahedi SMT, Mousavi SM, Hamedi M and Khodaiyan F. Application of response surface modeling to optimize critical structural components of walnut beverage. Emulsion with respect to analysis of the physicochemical aspects. Food and Bioprocess Tech. 2011; 10: 763-8.
  2. Jafari S M, Beheshti P, Assadpoor E. Rheological behavior and stability of D-limonene emulsions made by a novel hydrocolloid (Angum gum) compared with Arabic gum. J of Food Eng. 2012; 109 (1): 1-8.
  3. Ilia Anisa AN, Nour AH. Effect of viscosity and droplet diameter on water-in-oil (w/o) emulsions: an experimental study. World Academy of Science, Eng and Tech. 2010; 38: 691-4.
  4. Chanama R., McClements DJ. Prediction of emulsion color from droplet characteristics: dilute mono disperses oil-in-water emulsions. Food Hydrocoll. 2001; 15: 83-91.
  5. Mehnert W, Mader K. Solid lipid nanodroplets: production, characterization and applications. Adv Drug Deliv Rev. 2001; 47: 165-96.
  6. Batista AP, Raymundo A, Sousa I, Empis J, Franco JM. Colored food emulsions implications of pigment addition on the rheological behavior and microstructure. FOBI. 2006; 1: 216-27.
  7. Jafari SM, Assadpoor E, He Y. Nano-particle encapsulation of fish oil by spray drying. Food Resch Int. 2008; 41: 172-83.
  8. Nurhadi B, Roos YH and Maidannyk V. Physical properties of maltodextrin DE 10: Water sorption, water plasticization and enthalpy relaxation. J Food Eng. 2016; 174: 68-74.
  9. Masum AKM, Chandrapala A, Adhikari B, Huppertz T, Zisu B. Effect of Lactose to Maltodextrin ratio on emulsion stability and physicochemical properties of spray dried infant milk formula powders. J food Eng. 2019; 254: 34-41.
  10. Udomrati S, Ikeda Sh, Gohtani Sh. Rheological properties and stability of oil in water emulsions containing tapioka Maltodextrin in the aqueous phase. J food Eng. 2013; 116: 170-5.
  11. Caessens PWJR, Gruppen H, Visser S, Aken GAV and Voragen AGJ. Plasmin Hydrolysis of β-Casein:  Foaming and Emulsifying Properties of the Fractionated Hydrolysate. J Agri and food chem. 1997; 45(8): 2935-41.
  12. Wang B, Tian H, Xiang D. Stabilizing the oil-in-water emulsions using the mixtures of dendrobium officinale polysaccharides and gum arabic or propylene glycol alginate. Molecules. 2020; 25(3): 759-61.
  13. Hosseini A, Jafari SM, Mirzaei H, Asghari A, Akhavan S. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydr Polym. 2015; 126: 1-8.
  14. Kim YD and Morr CV. Microencapsulation properties of gum Arabic and several food proteins: Spray-dried orange oil emulsion particles. J Agri and Food Chem. 1996; 44(5):1314-20.
  15. Zhong Y, Zhao J, Dai T, Ye J, Wu J, Chen T, Liu Ch. Fabrication of oil-in-water emulsions with whey protein isolate–puerarin composites: environmental stability and interfacial behavior. Foods. 2021; 10: 705-16.
  16. Azarikia A, Abbasi S, Scanlon MG, McClements DJ. Emulsion stability enhancement against environmental stresses using whey protein–tragacanthin complex: Comparison of layer-by-layer and mixing methods. Int J Food properties. 2017; 20 (2): 2084-95.
  17. Hebishy E, Zamora A, Buffa M, Blasco Moreno A, Trujillo AJ. Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high-pressure homogenization. Processes. 2017; 5: 6-18.
  18. Karaca AC, Nickerson M. and Low NH. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chem. 2013; 139: 448-57.
  19. Nahak MH, Dipran A, Tawali AB, Syarifuddin A. Effect of different concentrations of sodium chloride and soy protein isolate with mono- and diglycerides/corn oil on physical properties and stability of w/o/w double emulsion. 3rd International Conference on Food Science and Engineering, Conf. Series: Earth and Environmental Science 828. 2021.
  20. Salimi A, Maghsoudou Y, Jafari SM, Sadeghi Mahounak A, Kashani Nejad M, Ziaiifar AM. Stabilizing O/W Emulsions by Soy Protein Concentrate + Maltodextrin and Optimizing the Process by Using Response Surface Methodology. Food Sci and Tech. 2017; 5(5): 97-105.
  21. Kong X, Jia C, Zhang C, Hua Y, Chen Y. Characteristics of soy protein isolate/gum Arabic-stabilized oil-in-water emulsions: influence of different preparation routes and pH. RSC Adv. 2017; 7: 31875-85.
  22. Chen L and Subirade M. Alginate-whey protein granular microspheres as oral delivery vehicles for bioactive compounds. Biomaterials. 2006; 27: 4646-54.
  23. Moakes RJA, Sullo A and Norton IT. Preparation and characterization of whey protein fluid gels: The effects of shear and thermal history. Food Hydrocoll. 2015; 45: 227-35.
  24. Gan GY, Cheng LH, Easa AM. Evaluation of microbial transglutaminas and ribose cross-linked soy protein isolate-based microcapsules containing fish oil. Innovative Food Sci and Emerging Tech. 2008; 9:563-9.
  25. Berghout JAM, Boom RM, Goot AJ. Understanding the differences in gelling properties between lupin proteins isolate and soy protein isolate. Food Hydrocoll. 2015; 43: 465-72.
  26. Kaushik V and Roos YH. Limonene encapsulation in freeze-drying of gum Arabic-sucrose-glatin system. Food Sci and Tech. 2007; 40:1381-91.
  27. Ushikobo FY and Cunha RL. Stability mechanisms of liquid water-in-oil emulsions. Food Hydrocoll. 2014; 34: 145-53.
  28. Li JL, Cheng YQ, Wang P, Zhao WT, Yin LJ and Saiyo MA. Novel improvement in whey protein isolates emulsion stability: generation of an enzymatically cross-linked beet pectin layer using horseradish peroxidase. Food Hydrocoll. 2012; 26: 448-55.
  29. Amani nia S, Mohammadi AGS, Ranji A and Nekahi A. Investigation of physical characteristics of bread by processing digital images (machine vision). Life Sci J. 2012; 9(3): 1674-8.
  30. McClements DJ. Food emulsions: Principles, practice, and techniques. 2cond ed, BocaRaton, FL: CRC Press, 2005.
  31. Morales AH, Alanis AF, Jaime GS, Lamas DL, Gomez MI, Martinez MA and Romero CA. Blend of renewable bio-based polymers for oil encapsulation: Control of the emulsion stability and scaffolds of the microcapsule by the gummy exudate of Prosopis nigra. Euro polymer J. 2020; 140: 310-25.
  32. Drusch S, Serfert Y, Berger A, Shaikh MQ, Rätzke K, Zaporojtchenko V, and Schwarz K. New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein. Food Hydrocoll. 2012; 27: 332-8.
  33. Zhi W and Shichang W. Effect of continuous phase viscosity on membrane emulsification. Chinese J Chem Eng. 2000; 8(2): 108-12.
  34. Gardouh AR, Ghorab MM, Abdel-Rahman SGS. Effect of Viscosity, Method of Preparation and Homogenization Speed on Physical Characteristics of Solid Lipid Nanodroplets. ARPN J Sci and Tech. 2012; 2(10): 966-1006.
  35. Matsumiya K, Takahashi W, Inoue T, Matsumura Y. Effects of bacteriostatic emulsifiers on stability of milk-based emulsions. J Food Eng. 2010; 96: 185-91.
  36. Boom RM. Food material science, emulsions: principles and preparation, 1th New York: Springer, 2008.
  37. Filho DCM, Ramalho JBVS, Spinelli LS, Lucas LF. Aging of water in crude oil emulsions: effect of water content, droplet size, distribution, dynamic viscosity and stability. Colloids Surf A Physicochem Eng Asp. 2012; 396: 208-12.
  38. Tecsh S, Schubert H. Influence of increasing viscosity of the aqueous phase on the short-term stability of protein stabilized emulsions. J food Eng. 2002; 52(3): 305-12.
  39. El Asjadi S, Nederpel QA, Cotiuga LM, Picken SJ, Besseling NAM, Mendes E, Lommert BJ. Biopolymer scleroglucan as an emulsion stabilizer. Colloids Surf. 2018; 546: 326-33.
  40. Daik R, Bidol S, Abdullah I. Effect of molecular weight on the droplet size and rheological properties of liquid natural rubber emulsion. Malaysian Polymer Journal. 2007; 2(1): 29-38.
  41. Watson DJ, Mackley MR. The rheology of aqueous emulsions prepared by direct emulsification and phase inversion from a high viscosity alkyd resin. Colloids Surf A Physic-chem and Eng Aspects. 2002; 196: 121-34.
  42. Dluzewska E, Stobiecka A, Maszewska M. Effect of oil phase concentration on rheological properties and stability of beverage emulsions. ACTA Scientiarum Polonorum Technologia Alimentaria. 2006; 5(2): 147-56.
  43. Quemada D and Berli C. Energy of interaction in colloids and its implications in rheological modeling. J Colloid and Interface Sci. 2002; 98: 51-85.
  44. Cao C, Zhao S, Chen J, Wang H, Liu Q, Kong B. Physical properties and stability of filled hydrogel particles based on biopolymer phase separation: Influence of the ratio of protein to polysaccharide. Int J bio macromolecules. 2020; 142: 803-10.
  45. Leong TS, Wooster TJ, Kentish SE and Ashokkumar M. Minimizing oil droplet size using ultrasonic emulsification. Ultrasoninc Sonochemistry. 2009; 16(6): 721-7.
  46. Mason TG, Wilking JN, Meleson K, Chang CB and Graves SM. Nano emulsions: formation, structure, and physical properties. J Physic: Condensed Matter. 2006; 18(41): 635-66.
  47. Chanamai R, McClements DJ. Prediction of emulsion color from droplet characteristics: dilute mono disperses oil-in-water emulsions. Food Hydrocoll. 2001; 15: 83-91.

  • Receive Date 16 October 2021
  • Revise Date 11 December 2021
  • Accept Date 12 December 2021