Physical and oxidative stability of whey protein oil-in-water emulsions produced by conventional and ultra high-pressure homogenization: Effects of pressure and protein concentration on emulsion characteristics

2015 ◽  
Vol 32 ◽  
pp. 79-90 ◽  
Author(s):  
Essam Hebishy ◽  
Martin Buffa ◽  
Buenaventura Guamis ◽  
Anabel Blasco-Moreno ◽  
Antonio-José Trujillo
Keyword(s):  
High Pressure ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Protein Concentration ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Oil In Water

scholarly journals Characterization of Whey Protein Oil-In-Water Emulsions with Different Oil Concentrations Stabilized by Ultra-High Pressure Homogenization

Processes ◽  
2017 ◽  
Vol 5 (4) ◽  
pp. 6 ◽  
Author(s):  
Essam Hebishy ◽  
Anna Zamora ◽  
Martin Buffa ◽  
Anabel Blasco-Moreno ◽  
Antonio-José Trujillo
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Oil In Water

scholarly journals Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein

2019 ◽  
Vol 57 (4) ◽  
pp. 1301-1309
Author(s):  
Chunyan Wang ◽  
Jianan Wang ◽  
Dongyang Zhu ◽  
Shengjie Hu ◽  
Zhuangli Kang ◽  
...  
Keyword(s):  
High Pressure ◽  
Whey Protein ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Ultra High Pressure

scholarly journals Buttermilk as Encapsulating Agent: Effect of Ultra-High-Pressure Homogenization on Chia Oil-in-Water Liquid Emulsion Formulations for Spray Drying

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1059
Author(s):  
Fatemeh Aghababaei ◽  
Mary Cano-Sarabia ◽  
Antonio J. Trujillo ◽  
Joan M. Quevedo ◽  
Victoria Ferragut
Keyword(s):  
High Pressure ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Morphological Characteristics ◽  
High Pressure Homogenization ◽  
Omega 3 ◽  
Potential Measurement ◽  
Ultra High Pressure ◽  
Oil In Water ◽  
Functional Components

Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.

scholarly journals Study of In Vitro and In Vivo Carbamazepine Release from Coarse and Nanometric Pharmaceutical Emulsions Obtained via Ultra-High-Pressure Homogenization

2020 ◽  
Vol 13 (4) ◽  
pp. 53
Author(s):  
Juan D. Echeverri ◽  
Maria J. Alhajj ◽  
Nicolle Montero ◽  
Cristhian J. Yarce ◽  
Alvaro Barrera-Ocampo ◽  
...  
Keyword(s):  
High Pressure ◽  
Drug Release ◽  
High Pressure Homogenization ◽  
Promising Alternative ◽  
Ultra High Pressure ◽  
Oil In Water ◽  
Droplet Sizes ◽  
Model Drug

In the past decade, pharmaceutical nanotechnology has proven to be a promising alternative for improving the physicochemical and biopharmaceutical features for conventional pharmaceutical drug formulations. The goal of this study was to develop, characterize, and evaluate the in vitro and in vivo release of the model drug carbamazepine (CBZ) from two emulsified formulations with different droplet sizes (coarse and nanometric). Briefly, oil-in-water emulsions were developed using (i) Sacha inchi oil, ultrapure water, TweenTM 80, and SpanTM 80 as surfactants, (ii) methyl-paraben and propyl-paraben as preservatives, and (iii) CBZ as a nonpolar model drug. The coarse and nanometric emulsions were prepared by rotor–stator dispersion and ultra-high-pressure homogenization (UHPH), respectively. The in vitro drug release studies were conducted by dialysis, whereas the in vivo drug release was evaluated in New Zealand breed rabbits. The results showed that nanoemulsions were physically more stable than coarse emulsions, and that CBZ had a very low release for in vitro determination (<2%), and a release of 20% in the in vivo study. However, it was found that nanoemulsions could significantly increase drug absorption time from 12 h to 45 min.

scholarly journals Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions

Polymers ◽  
2021 ◽  
Vol 13 (14) ◽  
pp. 2301
Author(s):  
Man Zhang ◽  
Bin Liang ◽  
Hongjun He ◽  
Changjian Ji ◽  
Tingting Cui ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Whey Protein ◽  
High Speed ◽  
Xanthan Gum ◽  
Physical Stability ◽  
Theoretical Support ◽  
Gel Particles ◽  
Oil In Water ◽  
The Stability ◽  
The Impact

Appropriate pretreatment of proteins and addition of xanthan gum (XG) has the potential to improve the stability of oil-in-water (O/W) emulsions. However, the factors that regulate the enhancement and the mechanism are still not clear, which restricts the realization of improving the emulsion stability by directional design of its structure. Therefore, the effects of whey protein micro-gel particles (WPMPs) and WPMPs-XG complexes on the stability of O/W emulsion were investigated in this article to provide theoretical support. WPMPs with different structures were prepared by pretreatment (controlled high-speed shear treatment of heat-set WPC gels) at pH 3.5–8.5. The impact of initial WPC structure and XG addition on Turbiscan Indexes, mean droplet size and the peroxide values of O/W emulsions was investigated. The results indicate that WPMPs and XG can respectively inhibit droplet coalescence and gravitational separation to improve the physical stability of WPC-stabilized O/W emulsions. The pretreatment significantly enhanced the oxidative stability of WPC-stabilized O/W emulsions. The addition of XG did not necessarily enhance the oxidative stability of O/W emulsions. Whether the oxidative stability of the O/W emulsion with XG is increased or decreased depends on the interface structure of the protein-XG complex. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation.

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