Physicochemical properties of fish oil in water multilayer emulsions prepared by a mixture of whey protein isolate and water-soluble fraction of Farsi gum.

Int J Biol Macromol 2018 Oct 7;118(Pt B):1639-1647. Epub 2018 Jul 7.

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.

Physicochemical properties and storage stability of fish oil (FO) in water multilayer emulsions, stabilized with different mixtures of whey protein isolate (WPI) and water-soluble fraction of Farsi gum (WSFG), were studied under the effects of total biopolymer concentration (TBC), WSFG:WPI mixing ratio (MR) and pH for 1 month. pH reduction decreased the surface potential of dispersed droplets; however, an increase in the WSFG:WPI MR (at constant pH values corresponding to electrostatic interactions) significantly increased the absolute values of surface potential and hence the physical stability of emulsions. An increase in TBC increased droplet size and emulsion viscosity. The emulsion viscosity was also positively correlated with WSFG:WPI MR. During storage, higher values of TBC and WSFG:WPI MRs led to lower absorbance values. An increase in the WSFG:WPI MR and TBC significantly retarded the oxidation of emulsified FO.

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http://dx.doi.org/10.1016/j.ijbiomac.2018.07.007DOI Listing
October 2018
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