Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier
Antarctic krill oil (AKO) with 5–30% (<i>w/w</i>) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (<i>w/w</i>) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AK...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/917 |
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| author | Yunhang Liu Dongwen Fu Anqi Bi Siqi Wang Xiang Li Xianbing Xu Liang Song |
| author_facet | Yunhang Liu Dongwen Fu Anqi Bi Siqi Wang Xiang Li Xianbing Xu Liang Song |
| author_sort | Yunhang Liu |
| collection | DOAJ |
| description | Antarctic krill oil (AKO) with 5–30% (<i>w/w</i>) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (<i>w/w</i>) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods. |
| first_indexed | 2024-03-10T12:06:08Z |
| format | Article |
| id | doaj.art-d5e190efac4947c887a4f88d1e33f67a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:06:08Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d5e190efac4947c887a4f88d1e33f67a2023-11-21T16:36:16ZengMDPI AGFoods2304-81582021-04-0110591710.3390/foods10050917Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-EmulsifierYunhang Liu0Dongwen Fu1Anqi Bi2Siqi Wang3Xiang Li4Xianbing Xu5Liang Song6School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaAntarctic krill oil (AKO) with 5–30% (<i>w/w</i>) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% (<i>w/w</i>) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.https://www.mdpi.com/2304-8158/10/5/917high internal phase emulsionsAntarctic krill oilphospholipidscaseinco-emulsifier |
| spellingShingle | Yunhang Liu Dongwen Fu Anqi Bi Siqi Wang Xiang Li Xianbing Xu Liang Song Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier Foods high internal phase emulsions Antarctic krill oil phospholipids casein co-emulsifier |
| title | Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
| title_full | Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
| title_fullStr | Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
| title_full_unstemmed | Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
| title_short | Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier |
| title_sort | development of a high internal phase emulsion of antarctic krill oil diluted by soybean oil using casein as a co emulsifier |
| topic | high internal phase emulsions Antarctic krill oil phospholipids casein co-emulsifier |
| url | https://www.mdpi.com/2304-8158/10/5/917 |
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