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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

Kasprzak, Mirosław M. ; Jarzębski, Maciej ; Smułek, Wojciech ; Berski, Wiktor ; Zając, Marzena ; Östbring, Karolina LU ; Ahlström, Cecilia LU ; Ptasznik, Stanisław and Domagała, Jacek (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
; ; ; ; ; ; ; and
organization
publishing date
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
  • pmid:37372498
  • scopus:85163817592
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
2024-04-19 00:56:46
@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}},
}