Issue 9, 2013
From the journal:

Food & Function

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

Raphaela Araujo Mantovani,a   Ângelo Luiz Fazani Cavallieri,b   Flavia Maria Nettoc  and  Rosiane Lopes Cunha*a  

* Corresponding authors

a Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 – Campinas, SP, Brazil
E-mail: rosiane@fea.unicamp.br
Fax: +55 19 3521 4027
Tel: +55 19 3521 4047

b Department of Food Science, School of Agriculture and Food Engineering, Federal University of Goiás (UFG), P.O. Box 131, 74001-970 – Goiânia, GO, Brazil

c Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 – Campinas, SP, Brazil

Abstract

The effect of pH and high-pressure homogenization on the properties of oil-in-water (O/W) emulsions stabilized by lecithin and/or whey proteins (WPI) was evaluated. For this purpose, emulsions were characterized by visual analysis, droplet size distribution, zeta potential, electrophoresis, rheological measurements and their response to in vitro digestion. Lecithin emulsions were stable even after 7 days of storage and WPI emulsions were unstable only at pH values close to the isoelectric point (pI) of proteins. Systems containing the mixture of lecithin and WPI showed high kinetic instability at pH 3, which was attributed to the electrostatic interaction between the emulsifiers oppositely charged at this pH value. At pH 5.5 and 7, the mixture led to reduction of the droplet size with enhanced emulsion stability compared to the systems with WPI or lecithin. The stability of WPI emulsions after the addition of lecithin, especially at pH 5.5, was associated with the increase of droplet surface charge density. The in vitro digestion evaluation showed that WPI emulsion was more stable against gastrointestinal conditions.

Graphical abstract: Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

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Article information

DOI
https://doi.org/10.1039/C3FO60156K
Article type
Paper
Submitted
30 Apr 2013
Accepted
23 May 2013
First published
28 May 2013

Food Funct., 2013,4, 1322-1331

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Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

R. A. Mantovani, Â. L. F. Cavallieri, F. M. Netto and R. L. Cunha, Food Funct., 2013, 4, 1322 DOI: 10.1039/C3FO60156K

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