Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability
AIMS: To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability.
METHODS: Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model.
RESULTS: Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C).
CONCLUSION: The prepared krill oil emulsions have great potential to become a new krill oil supplement.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:41 |
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| Enthalten in: |
Journal of microencapsulation - 41(2024), 3 vom: 19. Apr., Seite 190-203 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Liu, Yujia [VerfasserIn] |
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| Links: |
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| Themen: |
Antarctic krill oil |
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| Anmerkungen: |
Date Completed 19.04.2024 Date Revised 19.04.2024 published: Print-Electronic Citation Status MEDLINE |
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| doi: |
10.1080/02652048.2024.2335152 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM370914589 |
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| 500 | |a Date Revised 19.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a AIMS: To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability | ||
| 520 | |a METHODS: Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model | ||
| 520 | |a RESULTS: Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C) | ||
| 520 | |a CONCLUSION: The prepared krill oil emulsions have great potential to become a new krill oil supplement | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Antarctic krill oil | |
| 650 | 4 | |a casein | |
| 650 | 4 | |a emulsion properties | |
| 650 | 4 | |a emulsion shelf life | |
| 650 | 4 | |a whey protein | |
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| 700 | 1 | |a Wang, Ziyang |e verfasserin |4 aut | |
| 700 | 1 | |a Lv, Lu |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Liang |e verfasserin |4 aut | |
| 700 | 1 | |a Li, Deyang |e verfasserin |4 aut | |
| 700 | 1 | |a Miao, Xiao |e verfasserin |4 aut | |
| 700 | 1 | |a Zhan, Honglei |e verfasserin |4 aut | |
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