Abstract:
:Natural biopolymers, whey protein isolate (WPI) and gum arabic (GA), were used to fabricate emulsion-based delivery systems for vitamin E-acetate. Stable delivery systems could be formed when vitamin E-acetate was mixed with sufficient orange oil prior to high pressure homogenization. WPI (d32=0.11 μm, 1% emulsifier) was better than GA (d32=0.38 μm, 10% emulsifier) at producing small droplets at low emulsifier concentrations. However, WPI-stabilized nanoemulsions were unstable to flocculation near the protein isoelectric point (pH 5.0), at high ionic strength (>100mM), and at elevated temperatures (>60 °C), whereas GA-stabilized emulsions were stable. This difference was attributed to differences in emulsifier stabilization mechanisms: WPI by electrostatic repulsion; GA by steric repulsion. These results provide useful information about the emulsifying and stabilizing capacities of natural biopolymers for forming food-grade vitamin-enriched delivery systems.
journal_name
Food Chemjournal_title
Food chemistryauthors
Ozturk B,Argin S,Ozilgen M,McClements DJdoi
10.1016/j.foodchem.2015.05.005subject
Has Abstractpub_date
2015-12-01 00:00:00pages
256-63eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00718-9journal_volume
188pub_type
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