Formulation and characterization of Pickering emulsions stabilized with whey protein isolate and gum Arabic

Date

2024-8-28

Author

Kaya, Esranur

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

135
views

31
downloads

Cite This

Pickering emulsions, stabilized by Pickering particles, show considerable potential in various fields due to their stability and applicability. This study aims to formulate stable Pickering emulsions using whey protein isolate and gum arabic, which are widely used hydrocolloids in the food industry. Pickering particles were produced with varying gum arabic to whey protein isolate ratios (0.01,0.02, 0.05, 0.10) and polysaccharide-protein complexes were formed by partial electrostatic interactions under the influence of heat and pressure at a neutral pH. The formation of Pickering particle solutions with distinct properties from both polymers was demonstrated through FTIR spectroscopy and TD-NMR analyses. The addition of sunflower oil (20% w/w) to the newly created Pickering particles, through the process of high pressure homogenization, enabled the production of a Pickering emulsion where their stability is analyzed by particle size analysis and TD-NMR experiments over four weeks of storage. Confocal laser scanning microscopy imaging of Pickering emulsions successfully demonstrated that proteins in complex with gum arabic coated the oil droplets. Stability analysis showed that all formulations, except for the Pickering particles with the lowest polysaccharide-to-protein ratio, remained stable for four weeks. Additionally, the fate of emulsions produced at neutral pH when added to food formulations was investigated through the in vitro digestion method. Acid-induced digestion was also used to study the effect of enzymes on digestion and stability of Pickering emulsions in acidic environments. The rheological analysis indicated that the emulsion with the highest polysaccharide-to protein ratio notably increased bolus viscosity upon enzymatic digestion. Acid induced digestion results showed that the presence of pepsin greatly contributes to digestion.

Subject Keywords

Pickering emulsion, Pickering particles, In vitro digestion, Time Domain Nuclear Magnetic Resonance

URI

https://hdl.handle.net/11511/111376

Collections

Graduate School of Natural and Applied Sciences, Thesis