Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/345953
Type: Artigo
Title: Milk fat nanoemulsions stabilized by dairy proteins
Author: Queiros, Mayara de Souza
Viriato, Rodolfo Lazaro Soares
Vega, Daniela Almeida
Ribeiro, Ana Paula Badan
Gigante, Mirna Lucia
Abstract: Droplet size, polydispersity, physical and polymorphic stability of milk fat nanoemulsions produced by hot high-pressure homogenization and stabilized by whey protein isolate (WPI pH 4.0 or 7.0) or sodium caseinate (NaCas pH 7.0) were evaluated for 60 days of storage at 25 °C. Smaller droplets were observed for the NaCas pH 7.0 nanoemulsion, which also showed a lower polydispersity index, resulting in a stable emulsified system for 60 days. On the other hand, the nanoemulsion with bigger droplet size (WPI pH 4.0) showed reduced stability, probably due to the pH near the isoelectric point of the whey proteins. The nanostructured milk fat exhibited the same melting behavior as the bulk milk fat, with a balance between liquid and crystallized fat, and crystals in polymorphic form β′. This could be an advantage concerning the application of the system for delivery of bioactive compounds and improvement of the sensory properties of fat-based food. In summary, nanoemulsions stabilized by NaCas (pH 7.0) showed higher kinetic stability over the storage time, which from a technological application point of view is a very important factor in the food industry
Subject: Proteínas do soro do leite
Country: India
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s13197-020-04362-0
Address: https://link.springer.com/article/10.1007%2Fs13197-020-04362-0
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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