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Prebiotic emulsions stabilised by whey protein and kefiran
Author(s) -
Piermaria Judith,
LópezCastejón María Luisa,
Bengoechea Carlos,
Guerrero Antonio,
Abraham Analía Graciela
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14601
Subject(s) - flocculation , prebiotic , shear thinning , emulsion , rheology , chemistry , sodium caseinate , food science , whey protein , thickening , chemical engineering , chromatography , materials science , biochemistry , organic chemistry , polymer science , engineering , composite material
Summary The goal of this work has been to assess the influence of a health‐promoting hydrocolloid, such as kefiran, in oil‐in‐water emulsions (O/W: 50/50) containing whey protein isolate (1.0% wt.). Different kefiran concentration levels (0%, 0.25%, 0.5%, 1% wt.) were studied, observing a shift from a fluid‐like to a solid‐like behaviour and higher viscosities when kefiran content increased. A pseudoplastic behaviour was detected for all systems studied. The observed evolution is attributed to the thickening effect exerted by kefiran, which promoted stability, in spite of observing a certain flocculation degree within the emulsion systems, demonstrated through the addition of sodium dodecyl sulphate (1% wt.). Furthermore, short‐term stability of these pseudoplastic emulsions has been verified by laser‐scattering techniques. Thus, a Sauter diameter around 1 µm remained unaltered up to 7 days since preparation. The addition of kefiran in the formulation would benefit from their well‐known health‐promoting effects.