Stabilization of nanoemulsions using cold-water fish gelatin and whey protein isolates/fibrils

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-28 DOI:10.1016/j.foodhyd.2025.111496

Yichen Lin , Yrjö H. Roos , Maurice O'Sullivan , Song Miao

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Abstract

Whey protein fibrils (WPF) have attracted increasing attention due to their superior functionality in various applications, including emulsification. However, achieving stable nanoemulsions across different pH conditions remains a challenge. This study aimed to explore the emulsifying properties of WPF combined with cold-water fish gelatin (CFG) across different pH levels and compare them to whey protein isolates (WPI) as emulsifiers for oil-in-water nanoemulsions. Creaming stability results showed that CFG-WPI/WPF emulsions were stable at pH 3, 9, and 11, producing nanosized droplets. However, at pH 5 and 7, emulsions exhibited aggregation and larger droplet sizes, indicating instability. To enhance stability at neutral pH, various protein ratios and higher concentrations were tested. Increasing the protein concentration improved CFG-WPI stability, but CFG-WPF emulsions showed rapid creaming and bimodal droplet distributions. Adjusting the ratio of CFG to whey proteins revealed that CFG-WPI emulsions were most stable at 4:1 and 1:1 ratios, while CFG-WPF emulsions showed pronounced aggregation at 1:1 ratio. Increasing the CFG to WPF ratio improved stability. The findings in this study could offer valuable insights for developing stable protein-based nanoemulsion systems for food and pharmaceutical applications.

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用冷水鱼明胶和分离乳清蛋白/原纤维稳定纳米乳

乳清蛋白原纤维（Whey protein fibrils， WPF）由于其优越的功能在包括乳化在内的各种应用中受到越来越多的关注。然而，在不同的pH条件下获得稳定的纳米乳液仍然是一个挑战。本研究旨在探讨WPF与冷水鱼明胶（CFG）在不同pH值下的乳化性能，并将其与乳清分离蛋白（WPI）作为水包油纳米乳的乳化剂进行比较。结果表明，CFG-WPI/WPF乳状液在pH值为3、9和11时均保持稳定，形成纳米级液滴。然而，在pH值为5和7时，乳剂表现出聚集性，液滴尺寸更大，表明乳剂不稳定。为了提高中性pH下的稳定性，测试了不同的蛋白质比例和更高的浓度。增加蛋白质浓度可提高CFG-WPI的稳定性，但CFG-WPF乳状液呈快速乳化和双峰分布。调整CFG与乳清蛋白的比例，发现CFG- wpi乳剂在4:1和1:1的比例下最稳定，而CFG- wpf乳剂在1:1的比例下聚集明显。增加CFG与WPF的比值提高了稳定性。本研究结果可为开发稳定的蛋白质基纳米乳系统提供有价值的见解，用于食品和制药应用。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.