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Cited by 36Proteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes

The DOI matches its Crossref record; 33 of the 33 references it cites were found in a registry or an index.

Optimization of β-casein stabilized nanoemulsions using experimental mixture design

Maher, Patrick G., Fenelon, Mark A., Zhou, Yankun, Kamrul Haque, Md., Roos, Yrjö H.·2011·Journal of Food Science
DOI 10.1111/j.1750-3841.2011.02343.x
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Abstract

The objective of this study was to determine the effect of changing viscosity and glass transition temperature in the continuous phase of nanoemulsion systems on subsequent stability. Formulations comprising of β-casein (2.5%, 5%, 7.5%, and 10% w/w), lactose (0% to 20% w/w), and trehalose (0% to 20% w/w) were generated from Design of Experiments (DOE) software and tested for glass transition temperature and onset of ice-melting temperature in maximally freeze-concentrated state (T(g) ' & T(m) '), and viscosity (μ). Increasing β-casein content resulted in significant (P < 0.0001) increases in viscosity and T(m) ' (P= 0.0003), and significant (P < 0.0001) decreases in T(g) '. A mixture design was used to predict the optimum levels of lactose and trehalose required to attain the minimum and maximum T(g) ' and viscosity in solution at fixed protein contents. These mixtures were used to form the continuous phase of β-casein stabilized nanoemulsions (10% w/w sunflower oil) prepared by microfluidization at 70 MPa. Nanoemulsions were analyzed for T(g) ' & T(m) ', as well as viscosity, mean particle size, and stability. Increasing levels of β-casein (2.5% to 10% w/w) resulted in a significant (P < 0.0001) increase in viscosity (5 to 156 mPa.s), significant increase in particle size (P= 0.0115) from 186 to 199 nm, and significant decrease (P= 0.0001) in T(g) ' (-45 to -50 °C). Increasing the protein content resulted in a significant (P < 0.0001) increase in nanoemulsion stability. A mixture DOE was successfully used to predict glass transition and rheological properties for development of a continuous phase for use in nanoemulsions.

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Research works printed but not linked: 3

  1. Damodaran S, 1997, Food proteins and their applications, 1
  2. Dickinson E, 1982, Colloids in foods, 33
  3. Langrish T, 2006, Crystallisation of powders of spray‐dried lactose, skim milk and lactose‐salt mixtures, Intl J Food Engr, 2, 1

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Metadata

Authors
Maher, P. G., Fenelon, M. A., Zhou, Y., Kamrul Haque, M., & Roos, Y. H.
Affiliations
Teagasc - The Irish Agriculture and Food Development Authority (IE)
Corresponding author
  • Maher, Patrick G.
  • Fenelon, Mark A.
  • Zhou, Yankun
  • Roos, Yrjö H.
ORCID
Venue
Journal of Food Science
Publisher
Wiley
Published
2011-09-19
Volume
76
Issue
8
Pages
C1108-17
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1750-3841.2011.02343.x
OpenAlex
W2066507915
Cited by
36
References
33
Citations by year
2026: 1 · 2025: 2 · 2024: 2 · 2023: 1 · 2022: 2 · 2021: 4 · 2020: 3 · 2019: 6 · 2017: 4 · 2016: 3 · 2015: 2 · 2014: 2 · 2013: 4
FWCI
2.79
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Locations
  • Journal of Food Science (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
  • Physical Sciences › Materials Science › Materials Chemistry › Pickering emulsions and particle stabilization
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
Keywords
β-casein, nanoemulsions, glass transition temperature, viscosity, ice melting temperature, lactose, trehalose, continuous phase, microfluidization, sunflower oil, nanoemulsion stability, particle size, mixture design
MeSH terms
Caseins, Drug Stability, Emulsions, Lactose, Particle Size, Solutions, Trehalose, Viscosity, Transition Temperature, Phase Transition, Nanoparticles

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