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Protein/polysaccharide complexes to stabilize decane-in-water nanoemulsions

dc.contributor.authorArtiga Artigas, María
dc.contributor.authorReichert, Corina
dc.contributor.authorSalvia Trujillo, Laura
dc.contributor.authorZeeb, Benjamin
dc.contributor.authorMartín Belloso, Olga
dc.contributor.authorWeiss, Jochen
dc.date.accessioned2020-07-28T13:27:58Z
dc.date.available2021-01-30T23:22:48Z
dc.date.issued2020-01-30
dc.identifier.issn1557-1858
dc.identifier.urihttp://hdl.handle.net/10459.1/69395
dc.description.abstractProtein/polysaccharide complexes can be formed by electrostatic interactions and may be useful for enhancing the stability of nanoemulsions containing short-chain alkanes, which are highly prone to destabilization by Ostwald ripening. The study aimed to assess the capacity of biopolymer complexes composed of whey protein isolate (WPI) and sugar beet pectin (SBP) to form and stabilize interfacially structured nanoemulsions. Nanoemulsions were stored for 21 days at room temperature to assess their stability against Ostwald ripening over time. Complexes showed higher emulsifying capacity than biopolymers alone since particle size of complex-stabilized nanoemulsions remained stable (d(4;3)similar to 0.26 mu m) for at least 48 h after preparation, whereas WPI- or SBP-stabilized nanoemulsions were prone to destabilization during the first 24 h reaching values around 1 mu m. Moreover, while the final particle size observed for the latter during the 21 days of storage was around 8 mu m, complex-stabilized nanoemulsions exhibited particle sizes up to 2.34 mu m, which had a direct impact in delaying creaming. Moreover, complex-stabilized nanoemulsions exhibited negative zeta-potential with similar values to those stabilized by SBP (-20.4 and - 22.1 mV, respectively) while the interfacial rheology behavior of complex-stabilized systems was more similar to those stabilized by WPI. This evidences that the protein fraction may be adsorbed at the oil interface thus dominating the interface rheology, whereas pectin chains located on the periphery of the complex and oriented towards the water phase may confer negative interfacial charge to oil droplets. These results indicated that WPI/SBP complexes were more effective than the biopolymers alone in preventing Ostwald ripening in decane-in-water nanoemulsions.
dc.description.sponsorshipThis study was funded by the Ministry of Economy, Industry and Competitiveness (MINECO/FEDER, UE) throughout project AGL2015-65975-R. Author María Artiga-Artigas thanks the University of Lleida for their pre-doctoral fellowship. Author Laura Salvia-Trujillo thanks the “Secretaria d’Universitats i Recerca del Departament d’Empresa i Coneixement de la Generalitat de Catalunya” for the Beatriu de Pinós post-doctoral grant BdP2016 00336.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherSpringer Science+Business Media, LLC, part of Springer Nature
dc.relationMINECO/PN2013-2016/AGL2015-65975-R
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1007/s11483-019-09622-x
dc.relation.ispartofFood Biophysics, 2020, vol. 15, p. 335–345
dc.rights(c) Springer Science+Business Media, LLC, part of Springer Nature, 2020
dc.subjectWhey protein
dc.subjectSugar beet pectin
dc.subjectProtein/polysaccharide complexes
dc.subjectInterfacial rheology
dc.titleProtein/polysaccharide complexes to stabilize decane-in-water nanoemulsions
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-07-28T13:27:58Z
dc.identifier.idgrec030045
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1007/s11483-019-09622-x


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