Functional w1/o/w2 model food product with encapsulated colostrum and high protein content
Emulsions such as w1/o/w2 have potential applications in functional food as vehicles for encapsulation and delivery of sensitive products with high nutritional value. Model w1/o/w2 emulsions with possible uses as functional foods were therefore prepared. These w1/o/w2 emulsions contained colostrum a...
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| Veröffentlicht in: | European food research & technology 2022-03, Vol.248 (3), p.899-903 |
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| container_title | European food research & technology |
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| creator | Klojdová, Iveta Kumherová, Monika Veselá, Kristina Horáčková, Šárka Štětina, Jiří |
| description | Emulsions such as w1/o/w2 have potential applications in functional food as vehicles for encapsulation and delivery of sensitive products with high nutritional value. Model w1/o/w2 emulsions with possible uses as functional foods were therefore prepared. These w1/o/w2 emulsions contained colostrum as the internal water phase w1; however, although colostrum has high nutritional value, it is a very sensitive material. Emulsions were therefore prepared using a sensitive two-step emulsification process. Model w1/o/w2 emulsions were characterized after preparation and then over a 4 wk (week) period. Encapsulation efficiencies of these w1/o/w2 emulsions did not decrease below 50%, even after 4 wk storage. The ability to protect encapsulated colostrum during digestion was also confirmed by microscopic observation during simulated gastrointestinal tract (GIT) passage in vitro and when the encapsulated material was released in the ileum. An additional value of the model w1/o/w2 emulsions could be to increase the protein content by fortification using a milk protein concentrate. |
| doi_str_mv | 10.1007/s00217-021-03937-1 |
| format | Article |
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Model w1/o/w2 emulsions with possible uses as functional foods were therefore prepared. These w1/o/w2 emulsions contained colostrum as the internal water phase w1; however, although colostrum has high nutritional value, it is a very sensitive material. Emulsions were therefore prepared using a sensitive two-step emulsification process. Model w1/o/w2 emulsions were characterized after preparation and then over a 4 wk (week) period. Encapsulation efficiencies of these w1/o/w2 emulsions did not decrease below 50%, even after 4 wk storage. The ability to protect encapsulated colostrum during digestion was also confirmed by microscopic observation during simulated gastrointestinal tract (GIT) passage in vitro and when the encapsulated material was released in the ileum. 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An additional value of the model w1/o/w2 emulsions could be to increase the protein content by fortification using a milk protein concentrate.</description><subject>Agriculture</subject><subject>Analytical Chemistry</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Colostrum</subject><subject>Digestive system</subject><subject>Emulsification</subject><subject>Emulsions</subject><subject>Encapsulation</subject><subject>Food</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Functional foods & nutraceuticals</subject><subject>Gastrointestinal system</subject><subject>Gastrointestinal tract</subject><subject>Ileum</subject><subject>Internal water</subject><subject>Nutrient content</subject><subject>Nutritive value</subject><subject>Original 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w1/o/w2 model food product with encapsulated colostrum and high protein content</title><author>Klojdová, Iveta ; Kumherová, Monika ; Veselá, Kristina ; Horáčková, Šárka ; Štětina, Jiří</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-3b53406bd9aa21f721e52714b0a88e86e5ca23db3c62621a02a57ab83fd152373</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Agriculture</topic><topic>Analytical Chemistry</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Colostrum</topic><topic>Digestive system</topic><topic>Emulsification</topic><topic>Emulsions</topic><topic>Encapsulation</topic><topic>Food</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Functional foods & nutraceuticals</topic><topic>Gastrointestinal system</topic><topic>Gastrointestinal tract</topic><topic>Ileum</topic><topic>Internal water</topic><topic>Nutrient content</topic><topic>Nutritive value</topic><topic>Original Paper</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Klojdová, Iveta</creatorcontrib><creatorcontrib>Kumherová, Monika</creatorcontrib><creatorcontrib>Veselá, Kristina</creatorcontrib><creatorcontrib>Horáčková, Šárka</creatorcontrib><creatorcontrib>Štětina, Jiří</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 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| fulltext | fulltext |
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| ispartof | European food research & technology, 2022-03, Vol.248 (3), p.899-903 |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | Agriculture Analytical Chemistry Biotechnology Chemistry Chemistry and Materials Science Colostrum Digestive system Emulsification Emulsions Encapsulation Food Food Science Forestry Functional foods & nutraceuticals Gastrointestinal system Gastrointestinal tract Ileum Internal water Nutrient content Nutritive value Original Paper Proteins |
| title | Functional w1/o/w2 model food product with encapsulated colostrum and high protein content |
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