Ultrasonic Emulsification of Whey Protein Isolate-Stabilized Nanoemulsions Containing Omega-3 Oil from Plant Seed

2012 ◽  
Vol 7 (9) ◽  
pp. 532-541 ◽  
Author(s):  
K. Chalothorn ◽  
W. Warisnoich
Keyword(s):  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Omega 3 ◽  
Plant Seed ◽  
Ultrasonic Emulsification

Complex coacervation with whey protein isolate and gum arabic for the microencapsulation of omega-3 rich tuna oil

2014 ◽  
Vol 5 (11) ◽  
pp. 2743-2750 ◽  
Author(s):  
Divya Eratte ◽  
Bo Wang ◽  
Kim Dowling ◽  
Colin. J. Barrow ◽  
Benu P. Adhikari
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Freeze Drying ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Omega 3 Fatty Acids ◽  
Complex Coacervation ◽  
Omega 3 ◽  
Tuna Oil

Tuna oil rich in omega-3 fatty acids was microencapsulated in whey protein isolate (WPI)–gum arabic (GA) complex coacervates, and subsequently dried using spray and freeze drying to produce solid microcapsules.

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

2015 ◽  
Vol 19 ◽  
pp. 882-892 ◽  
Author(s):  
Divya Eratte ◽  
Stafford McKnight ◽  
Thomas R. Gengenbach ◽  
Kim Dowling ◽  
Colin J. Barrow ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Gum Arabic ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Probiotic Bacteria ◽  
Omega 3 Fatty Acids ◽  
Omega 3

scholarly journals The Impact of Supplementation With Whey Protein Isolate and/or Omega-3 Fatty Acids on Sleep and Mood in Postmenopausal Women (SHAPE Study)

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 499-499
Author(s):  
Aubree Hawley ◽  
Caroline Baughn ◽  
Angela Tacinelli ◽  
Sam Walker ◽  
Xinya Liang ◽  
...  
Keyword(s):  
Sleep Quality ◽  
Postmenopausal Women ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Mood States ◽  
Sleep Disruption ◽  
Omega 3 ◽  
Wrist Actigraphy ◽  
The Impact

Abstract Objectives Approximately 30% of adults ≥ 50 years of age suffer from poor sleep quality and the prevalence of sleep disruption is notably higher in postmenopausal women, with 35 to 60% reporting significant sleep disruption.  Sleep deprivation and low sleep quality are associated with increased energy intake, insulin resistance, elevated glucose, and mood disturbances (e.g., stress, cortisol, and depression). The objective of this study was to determine if the effect of protein and/or omega-3 fatty acid (O3FA) supplementation improves mood and sleep in postmenopausal women. Methods Thirty-nine postmenopausal women (age: 61.3 ± 8.7 years; BMI: 27.6 ± 6.6 kg/m2) were randomly allocated to one of 5 groups: 1) control (CON; no intervention free-living; n = 6), 2) whey protein isolate (PRO; 25 g/d; n = 7), 3) O3FA (DHA/EPA; 4.3 g/d; n = 10), 4) PRO + placebo soybean oil (PRO + PLA; 4.1 g/d; n = 7), or 5) PRO + O3FA (n = 9). Sleep and mood states were assessed at 0, 4, 8, 12, and 16 weeks, except objective sleep, which was assessed at 0, 8, and 16 weeks.  Sleep was measured using the Pittsburgh Sleep quality Index (PSQI) and wrist actigraphy, mood was measured using the Profile of Mood States (POMS), and markers of sleep and mood, orexin, BDNF, and cortisol, were measured using commercially available kits. Results A significant time effect (P < 0.05) was observed on subjective sleep (PSQI), subjective mood states, BDNF, and cortisol concentrations. Although not significant, a greater % decrease in PSQI Global Sleep Score was observed in PRO (-30.3%), O3FA (-23.3%), PRO + PLA (−20.2%), and PRO + O3FA (−26.4%) when compared to an increase in CON (+18%). Similarly, a decrease trend in POMS Total Mood Disturbances from baseline was observed in PRO (−10 ± 27.7), O3FA (−6.7 ± 18.2), and PRO + O3FA (−6.9 ± 27.7) compared to no change in PRO + PLA (0.1 ± 11.5) and an increase in CON (5 ± 15.8). We observed a significant treatment effect on orexin (OXA; pg/mL; P < 0.05). OXA increased significantly in PRO + O3FA compared to all other groups (P < 0.05). Conclusions Although not significant, the data suggests individual and combined supplementation of protein and O3FA have the potential to improve sleep, mood, and orexin levels in postmenopausal women. NCT0303041 Funding Sources Arkansas Biosciences Institute

scholarly journals Supplementation with Whey Protein, Omega-3 Fatty Acids and Polyphenols Combined with Electrical Muscle Stimulation Increases Muscle Strength in Elderly Adults with Limited Mobility: A Randomized Controlled Trial

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1866 ◽  
Author(s):  
Claire Boutry-Regard ◽  
Gerard Vinyes-Parés ◽  
Denis Breuillé ◽  
Toshio Moritani
Keyword(s):  
Fatty Acids ◽  
Whey Protein ◽  
Group Versus ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Muscle Stimulation ◽  
Omega 3 Fatty Acids ◽  
Electrical Muscle Stimulation ◽  
Omega 3 ◽  
Electrical Muscle

Age-related sarcopenia is a progressive and generalized skeletal muscle disorder associated with adverse outcomes. Herein, we evaluate the effects of a combination of electrical muscle stimulation (EMS) and a whey-based nutritional supplement (with or without polyphenols and fish oil-derived omega-3 fatty acids) on muscle function and size. Free-living elderly participants with mobility limitations were included in this study. They received 2 sessions of EMS per week and were randomly assigned to ingest an isocaloric beverage and capsules for 12 weeks: (1) carbohydrate + placebo capsules (CHO, n = 12), (2) whey protein isolate + placebo capsules (WPI, n = 15) and (3) whey protein isolate + bioactives (BIO) capsules containing omega-3 fatty acids, rutin, and curcumin (WPI + BIO, n = 10). The change in knee extension strength was significantly improved by 13% in the WPI + BIO group versus CHO on top of EMS, while WPI alone did not provide a significant benefit over CHO. On top of this, there was the largest improvement in gait speed (8%). The combination of EMS and this specific nutritional intervention could be considered as a new approach for the prevention of sarcopenia but more work is needed before this approach should be recommended. This trial was registered at the Japanese University Hospital Medical Information Network (UMIN) clinical trial registry (UMIN000008382).

scholarly journals Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 705
Author(s):  
Yejun Zhong ◽  
Jincheng Zhao ◽  
Taotao Dai ◽  
Jiangping Ye ◽  
Jianyong Wu ◽  
...  
Keyword(s):  
Interfacial Tension ◽  
Whey Protein ◽  
Surface Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Environmental Stability ◽  
Dependent Manner ◽  
Emulsifying Properties ◽  
Interfacial Behavior ◽  
Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

scholarly journals Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1296
Author(s):  
Jéssica Thaís do Prado Silva ◽  
João Vitor Munari Benetti ◽  
Taís Téo de Barros Alexandrino ◽  
Odilio Benedito Garrido Assis ◽  
Jolet de Ruiter ◽  
...  
Keyword(s):  
Contact Angle ◽  
Organic Acids ◽  
Whey Protein ◽  
Physical Stability ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Pickering Emulsions ◽  
Food Grade ◽  
Oil Water ◽  
Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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