Flaxseed oil – Whey protein isolate emulsions: Effect of high pressure homogenization

► Increasing pressure and number of passes through the homogenizer up to 3 times led to a decrease on the droplet size. ► Emulsions homogenized at higher pressure showed bimodal distribution, indicating droplets coalescence. ► Higher shear and temperature during homogenization led to the formation o...

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Bibliographic Details
Published in:Journal of food engineering 2012-07, Vol.111 (2), p.449-457
Main Authors: Kuhn, K.R., Cunha, R.L.
Format: Article
Language:English
Subjects:
Biological and medical sciences
Coalescence
Droplets
Emulsion
Emulsions
Fat industries
Flaxseed oil
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
High-pressure homogenization
Homogenization
Homogenizing
Lipid oxidation
Microstructure
Proteins
Stress concentration
Whey
Whey protein
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Summary:► Increasing pressure and number of passes through the homogenizer up to 3 times led to a decrease on the droplet size. ► Emulsions homogenized at higher pressure showed bimodal distribution, indicating droplets coalescence. ► Higher shear and temperature during homogenization led to the formation of protein aggregates of high molecular mass. ► An increase in the formation of primary oxidation products was observed at higher homogenization pressure. ► Formation of primary oxidation products could be explained by the increase in temperature and decrease on the droplet size. The effect of high-pressure homogenization (20–100MPa) and the number of homogenization cycles (1–7) on the stability of flaxseed oil - whey protein isolate emulsions was evaluated. All the emulsions were stable to creaming for at least 9d of storage. An increase in homogenization pressure from 20 to 80MPa and number of passes through the homogenizer up to 3, decreased the mean droplet size of the O/W emulsions despite the higher polydispersity. Emulsions homogenized at lower pressures (20MPa) showed a monomodal distribution of the particles, whereas, an increase in pressure to 80MPa led to a bimodal distribution, indicating droplets coalescence. High-pressure homogenization (80MPa) and an increase in the number of homogenization cycles, led to the formation of high molecular weight aggregates (>200kDa), which favored an increase in viscosity of the emulsions. The increase in homogenization pressure also increased the formation of primary oxidation products, which could be explained by the increase in temperature and in the surface area of the droplets.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2012.01.016