Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
(2023) In Foods 12(12).- Abstract
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each... (More)
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
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- author
- Kasprzak, Mirosław M. ; Jarzębski, Maciej ; Smułek, Wojciech ; Berski, Wiktor ; Zając, Marzena ; Östbring, Karolina LU ; Ahlström, Cecilia LU ; Ptasznik, Stanisław and Domagała, Jacek
- organization
- publishing date
- 2023-06
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- emulsion, encapsulation of lipids, microstructure, partial micro-coalescence, rapeseed protein
- in
- Foods
- volume
- 12
- issue
- 12
- article number
- 2288
- publisher
- MDPI AG
- external identifiers
-
- scopus:85163817592
- pmid:37372498
- ISSN
- 2304-8158
- DOI
- 10.3390/foods12122288
- language
- English
- LU publication?
- yes
- id
- 31c8776b-b79b-47da-9f63-0e377d6d8e6a
- date added to LUP
- 2023-09-15 13:59:43
- date last changed
- 2024-09-20 15:14:28
@article{31c8776b-b79b-47da-9f63-0e377d6d8e6a, abstract = {{<p>The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.</p>}}, author = {{Kasprzak, Mirosław M. and Jarzębski, Maciej and Smułek, Wojciech and Berski, Wiktor and Zając, Marzena and Östbring, Karolina and Ahlström, Cecilia and Ptasznik, Stanisław and Domagała, Jacek}}, issn = {{2304-8158}}, keywords = {{emulsion; encapsulation of lipids; microstructure; partial micro-coalescence; rapeseed protein}}, language = {{eng}}, number = {{12}}, publisher = {{MDPI AG}}, series = {{Foods}}, title = {{Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein}}, url = {{http://dx.doi.org/10.3390/foods12122288}}, doi = {{10.3390/foods12122288}}, volume = {{12}}, year = {{2023}}, }