Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility
The properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) nanoemulsions (d 43 ≈ 66 nm; 0.5% oil, 0.9% WPI) and emulsions (d 43 ≈ 325 nm; 0.5% oil, 0.045% WPI) were compared. Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure h...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2011-01, Vol.59 (1), p.415-427 |
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| creator | Lee, Sung Je Choi, Seung Jun Li, Yan Decker, Eric Andrew McClements, David Julian |
| description | The properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) nanoemulsions (d 43 ≈ 66 nm; 0.5% oil, 0.9% WPI) and emulsions (d 43 ≈ 325 nm; 0.5% oil, 0.045% WPI) were compared. Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure homogenization and solvent (ethyl acetate) evaporation. The effects of pH, ionic strength (0−500 mM NaCl), thermal treatment (30−90 °C), and freezing/thawing on the stability and properties of the nanoemulsions and emulsions were compared. In general, nanoemulsions had better stability to droplet aggregation and creaming than emulsions. The nanoemulsions were unstable to droplet flocculation near the isoelectric point of WPI but remained stable at higher or lower pH values. In addition, the nanoemulsions were stable to salt addition, thermal treatment, and freezing/thawing (pH 7). Lipid oxidation was faster in nanoemulsions than emulsions, which was attributed to the increased surface area. Lipase digestibility of lipids was slower in nanoemulsions than emulsions, which was attributed to changes in interfacial structure and protein content. These results have important consequences for the design and utilization of food-grade nanoemulsions. |
| doi_str_mv | 10.1021/jf103511v |
| format | Article |
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Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure homogenization and solvent (ethyl acetate) evaporation. The effects of pH, ionic strength (0−500 mM NaCl), thermal treatment (30−90 °C), and freezing/thawing on the stability and properties of the nanoemulsions and emulsions were compared. In general, nanoemulsions had better stability to droplet aggregation and creaming than emulsions. The nanoemulsions were unstable to droplet flocculation near the isoelectric point of WPI but remained stable at higher or lower pH values. In addition, the nanoemulsions were stable to salt addition, thermal treatment, and freezing/thawing (pH 7). Lipid oxidation was faster in nanoemulsions than emulsions, which was attributed to the increased surface area. Lipase digestibility of lipids was slower in nanoemulsions than emulsions, which was attributed to changes in interfacial structure and protein content. These results have important consequences for the design and utilization of food-grade nanoemulsions.</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf103511v</identifier><identifier>PMID: 21133433</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>aggregate stability ; Animals ; Biological and medical sciences ; Chemical Phenomena ; digestibility ; emulsions ; Emulsions - chemistry ; Food Chemistry/Biochemistry ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; Lipase - chemistry ; lipid peroxidation ; Lipids - chemistry ; Milk and cheese industries. Ice creams ; Milk Proteins - chemistry ; nanotechnology ; oil-water interface ; Osmolar Concentration ; Oxidation-Reduction ; physicochemical properties ; protein aggregates ; protein isolates ; Protein Stability ; protein-stabilized nanoemulsions ; Swine ; Temperature ; triacylglycerol lipase ; whey protein ; Whey Proteins</subject><ispartof>Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.415-427</ispartof><rights>Copyright © 2010 American Chemical Society</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a434t-9dbbbb50ad7c79ec25237cef0eb17f83ac9b5428dfb50e1df153333b2dc4d4283</citedby><cites>FETCH-LOGICAL-a434t-9dbbbb50ad7c79ec25237cef0eb17f83ac9b5428dfb50e1df153333b2dc4d4283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf103511v$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf103511v$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,780,784,2765,27076,27924,27925,56738,56788</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23740243$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21133433$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Lee, Sung Je</creatorcontrib><creatorcontrib>Choi, Seung Jun</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Decker, Eric Andrew</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><title>Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) nanoemulsions (d 43 ≈ 66 nm; 0.5% oil, 0.9% WPI) and emulsions (d 43 ≈ 325 nm; 0.5% oil, 0.045% WPI) were compared. Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure homogenization and solvent (ethyl acetate) evaporation. The effects of pH, ionic strength (0−500 mM NaCl), thermal treatment (30−90 °C), and freezing/thawing on the stability and properties of the nanoemulsions and emulsions were compared. In general, nanoemulsions had better stability to droplet aggregation and creaming than emulsions. The nanoemulsions were unstable to droplet flocculation near the isoelectric point of WPI but remained stable at higher or lower pH values. In addition, the nanoemulsions were stable to salt addition, thermal treatment, and freezing/thawing (pH 7). Lipid oxidation was faster in nanoemulsions than emulsions, which was attributed to the increased surface area. Lipase digestibility of lipids was slower in nanoemulsions than emulsions, which was attributed to changes in interfacial structure and protein content. These results have important consequences for the design and utilization of food-grade nanoemulsions.</description><subject>aggregate stability</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Chemical Phenomena</subject><subject>digestibility</subject><subject>emulsions</subject><subject>Emulsions - chemistry</subject><subject>Food Chemistry/Biochemistry</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>Lipase - chemistry</subject><subject>lipid peroxidation</subject><subject>Lipids - chemistry</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk Proteins - chemistry</subject><subject>nanotechnology</subject><subject>oil-water interface</subject><subject>Osmolar Concentration</subject><subject>Oxidation-Reduction</subject><subject>physicochemical properties</subject><subject>protein aggregates</subject><subject>protein isolates</subject><subject>Protein Stability</subject><subject>protein-stabilized nanoemulsions</subject><subject>Swine</subject><subject>Temperature</subject><subject>triacylglycerol lipase</subject><subject>whey protein</subject><subject>Whey Proteins</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkE1v1DAQhi1ERbeFA38AfEFVpQY8_miy3NDSUqQVrVR6tib-aL1K4sVOEMuRX47LbtsLc7E9fvyO9RDyGth7YBw-rDwwoQB-PiMzUJxVZd88JzNWLqtGncI-Och5xRhrVM1ekH0OIIQUYkb-XKU4ujBU1yO2oQu_naXfcIiun7oc4pApDpaePZw-0kXs15hCjgONnl7dbXIw0dy5Phjs6C5l3JzQZVgHSy9_BYtjeXryL6g0MTv6Ody6PIYt-pLseeyye7VbD8nN-dn3xUW1vPzydfFpWaEUcqzmti2lGNra1HNnuOKiNs4z10LtG4Fm3irJG-sL5MB6UKJUy62RtvTFITna5q5T_DGV-boP2biuw8HFKeuG8xqYkqqQx1vSpJhzcl6vU-gxbTQwfW9cPxov7Jtd6tT2zj6SD4oL8G4HYC6KfMLBhPzEiVoyLu-5t1vOY9R4WxTrm2vOQDCYl1Hy9CkJTdarOKWh6PrPl_4CHX6gIA</recordid><startdate>20110112</startdate><enddate>20110112</enddate><creator>Lee, Sung Je</creator><creator>Choi, Seung Jun</creator><creator>Li, Yan</creator><creator>Decker, Eric Andrew</creator><creator>McClements, David Julian</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20110112</creationdate><title>Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility</title><author>Lee, Sung Je ; Choi, Seung Jun ; Li, Yan ; Decker, Eric Andrew ; McClements, David Julian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a434t-9dbbbb50ad7c79ec25237cef0eb17f83ac9b5428dfb50e1df153333b2dc4d4283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>aggregate stability</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Chemical Phenomena</topic><topic>digestibility</topic><topic>emulsions</topic><topic>Emulsions - chemistry</topic><topic>Food Chemistry/Biochemistry</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>Lipase - chemistry</topic><topic>lipid peroxidation</topic><topic>Lipids - chemistry</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk Proteins - chemistry</topic><topic>nanotechnology</topic><topic>oil-water interface</topic><topic>Osmolar Concentration</topic><topic>Oxidation-Reduction</topic><topic>physicochemical properties</topic><topic>protein aggregates</topic><topic>protein isolates</topic><topic>Protein Stability</topic><topic>protein-stabilized nanoemulsions</topic><topic>Swine</topic><topic>Temperature</topic><topic>triacylglycerol lipase</topic><topic>whey protein</topic><topic>Whey Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lee, Sung Je</creatorcontrib><creatorcontrib>Choi, Seung Jun</creatorcontrib><creatorcontrib>Li, Yan</creatorcontrib><creatorcontrib>Decker, Eric Andrew</creatorcontrib><creatorcontrib>McClements, David Julian</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lee, Sung Je</au><au>Choi, Seung Jun</au><au>Li, Yan</au><au>Decker, Eric Andrew</au><au>McClements, David Julian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2011-01-12</date><risdate>2011</risdate><volume>59</volume><issue>1</issue><spage>415</spage><epage>427</epage><pages>415-427</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The properties of whey protein isolate (WPI) stabilized oil-in-water (O/W) nanoemulsions (d 43 ≈ 66 nm; 0.5% oil, 0.9% WPI) and emulsions (d 43 ≈ 325 nm; 0.5% oil, 0.045% WPI) were compared. Emulsions were prepared by high-pressure homogenization, while nanoemulsions were prepared by high-pressure homogenization and solvent (ethyl acetate) evaporation. The effects of pH, ionic strength (0−500 mM NaCl), thermal treatment (30−90 °C), and freezing/thawing on the stability and properties of the nanoemulsions and emulsions were compared. In general, nanoemulsions had better stability to droplet aggregation and creaming than emulsions. The nanoemulsions were unstable to droplet flocculation near the isoelectric point of WPI but remained stable at higher or lower pH values. In addition, the nanoemulsions were stable to salt addition, thermal treatment, and freezing/thawing (pH 7). Lipid oxidation was faster in nanoemulsions than emulsions, which was attributed to the increased surface area. Lipase digestibility of lipids was slower in nanoemulsions than emulsions, which was attributed to changes in interfacial structure and protein content. These results have important consequences for the design and utilization of food-grade nanoemulsions.</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>21133433</pmid><doi>10.1021/jf103511v</doi><tpages>13</tpages></addata></record> |
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| subjects | aggregate stability Animals Biological and medical sciences Chemical Phenomena digestibility emulsions Emulsions - chemistry Food Chemistry/Biochemistry Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lipase - chemistry lipid peroxidation Lipids - chemistry Milk and cheese industries. Ice creams Milk Proteins - chemistry nanotechnology oil-water interface Osmolar Concentration Oxidation-Reduction physicochemical properties protein aggregates protein isolates Protein Stability protein-stabilized nanoemulsions Swine Temperature triacylglycerol lipase whey protein Whey Proteins |
| title | Protein-Stabilized Nanoemulsions and Emulsions: Comparison of Physicochemical Stability, Lipid Oxidation, and Lipase Digestibility |
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