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Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof

There is a growing interest in using fibrils from food grade protein, e.g. β-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emu...

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Main Authors: Serfert, Yvonne, Lamprecht, Constanze, Tan, Chin Ping, Keppler, Julia Katharina, Appel, Esther, Rossier-Miranda, Francisco J., Schroen, Karin, Boom, Remko M., Gorb, Stanislav, Selhuber-Unkel, Christine, Drusch, Stephan, Schwarz, Karin
Format: Article
Language:English
Published: Elsevier 2014
Online Access:http://psasir.upm.edu.my/id/eprint/36736/1/Characterisation%20and%20use%20of%20%CE%B2.pdf
http://psasir.upm.edu.my/id/eprint/36736/
http://www.sciencedirect.com/science/article/pii/S0260877414002672
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spelling my.upm.eprints.367362016-01-22T03:06:09Z http://psasir.upm.edu.my/id/eprint/36736/ Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof Serfert, Yvonne Lamprecht, Constanze Tan, Chin Ping Keppler, Julia Katharina Appel, Esther Rossier-Miranda, Francisco J. Schroen, Karin Boom, Remko M. Gorb, Stanislav Selhuber-Unkel, Christine Drusch, Stephan Schwarz, Karin There is a growing interest in using fibrils from food grade protein, e.g. β-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emulsifying activity at acidic conditions (pH 2.0 and 3.0). We report here for the first time data on microencapsulation of fish oil by spray-drying as well as oxidative stability of the oil in emulsions and microcapsules in dependence of WPI conformation. WPI fibrils exerted a significantly higher elasticity at the oil–water (o/w) interface and a better emulsifying activity at a fixed oil content compared to native WPI. Microencapsulation efficiency was also higher with fibrillar WPI (>95%) compared to native WPI (∼90%) at pH 2.0 and a total oil and protein content of 40% and 2.2%, respectively, in the final powder. The oxidative deterioration was lower in emulsions and microcapsules prepared with fibrillar than with native WPI. This was attributed to improved interfacial barrier properties provided by fibrils and antioxidative effects of coexisting unconverted monomers, particularly hydrophilic peptides. Elsevier 2014-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36736/1/Characterisation%20and%20use%20of%20%CE%B2.pdf Serfert, Yvonne and Lamprecht, Constanze and Tan, Chin Ping and Keppler, Julia Katharina and Appel, Esther and Rossier-Miranda, Francisco J. and Schroen, Karin and Boom, Remko M. and Gorb, Stanislav and Selhuber-Unkel, Christine and Drusch, Stephan and Schwarz, Karin (2014) Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof. Journal of Food Engineering, 143. pp. 53-61. ISSN 0260-8774; ESSN: 1873-5770 http://www.sciencedirect.com/science/article/pii/S0260877414002672 10.1016/j.jfoodeng.2014.06.026
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description There is a growing interest in using fibrils from food grade protein, e.g. β-lactoglobulin, as functional ingredients. In the present study, the functionality of fibrillar β-lactoglobulin from whey protein isolate (WPI) was compared to native WPI in terms of interfacial dilatational rheology and emulsifying activity at acidic conditions (pH 2.0 and 3.0). We report here for the first time data on microencapsulation of fish oil by spray-drying as well as oxidative stability of the oil in emulsions and microcapsules in dependence of WPI conformation. WPI fibrils exerted a significantly higher elasticity at the oil–water (o/w) interface and a better emulsifying activity at a fixed oil content compared to native WPI. Microencapsulation efficiency was also higher with fibrillar WPI (>95%) compared to native WPI (∼90%) at pH 2.0 and a total oil and protein content of 40% and 2.2%, respectively, in the final powder. The oxidative deterioration was lower in emulsions and microcapsules prepared with fibrillar than with native WPI. This was attributed to improved interfacial barrier properties provided by fibrils and antioxidative effects of coexisting unconverted monomers, particularly hydrophilic peptides.
format Article
author Serfert, Yvonne
Lamprecht, Constanze
Tan, Chin Ping
Keppler, Julia Katharina
Appel, Esther
Rossier-Miranda, Francisco J.
Schroen, Karin
Boom, Remko M.
Gorb, Stanislav
Selhuber-Unkel, Christine
Drusch, Stephan
Schwarz, Karin
spellingShingle Serfert, Yvonne
Lamprecht, Constanze
Tan, Chin Ping
Keppler, Julia Katharina
Appel, Esther
Rossier-Miranda, Francisco J.
Schroen, Karin
Boom, Remko M.
Gorb, Stanislav
Selhuber-Unkel, Christine
Drusch, Stephan
Schwarz, Karin
Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
author_facet Serfert, Yvonne
Lamprecht, Constanze
Tan, Chin Ping
Keppler, Julia Katharina
Appel, Esther
Rossier-Miranda, Francisco J.
Schroen, Karin
Boom, Remko M.
Gorb, Stanislav
Selhuber-Unkel, Christine
Drusch, Stephan
Schwarz, Karin
author_sort Serfert, Yvonne
title Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
title_short Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
title_full Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
title_fullStr Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
title_full_unstemmed Characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
title_sort characterisation and use of β-lactoglobulin fibrils for microencapsulation of lipophilic ingredients and oxidative stability thereof
publisher Elsevier
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/36736/1/Characterisation%20and%20use%20of%20%CE%B2.pdf
http://psasir.upm.edu.my/id/eprint/36736/
http://www.sciencedirect.com/science/article/pii/S0260877414002672
_version_ 1643831817939189760
score 13.211869

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