Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese...
| Main Authors: | , , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-09-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/26/19/5856 |
| _version_ | 1797515954046894080 |
|---|---|
| author | Wojciech Smułek Przemysław Siejak Farahnaz Fathordoobady Łukasz Masewicz Yigong Guo Małgorzata Jarzębska David D. Kitts Przemysław Łukasz Kowalczewski Hanna Maria Baranowska Jerzy Stangierski Anna Szwajca Anubhav Pratap-Singh Maciej Jarzębski |
| author_facet | Wojciech Smułek Przemysław Siejak Farahnaz Fathordoobady Łukasz Masewicz Yigong Guo Małgorzata Jarzębska David D. Kitts Przemysław Łukasz Kowalczewski Hanna Maria Baranowska Jerzy Stangierski Anna Szwajca Anubhav Pratap-Singh Maciej Jarzębski |
| author_sort | Wojciech Smułek |
| collection | DOAJ |
| description | The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the <i>Aesculus hippocastanum</i> L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (<i>p</i> < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and <i>L*a*b*</i> color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry. |
| first_indexed | 2024-03-10T06:55:31Z |
| format | Article |
| id | doaj.art-e71a897c53014bb3897d393341fcf128 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:55:31Z |
| publishDate | 2021-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-e71a897c53014bb3897d393341fcf1282023-11-22T16:33:43ZengMDPI AGMolecules1420-30492021-09-012619585610.3390/molecules26195856Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed OilWojciech Smułek0Przemysław Siejak1Farahnaz Fathordoobady2Łukasz Masewicz3Yigong Guo4Małgorzata Jarzębska5David D. Kitts6Przemysław Łukasz Kowalczewski7Hanna Maria Baranowska8Jerzy Stangierski9Anna Szwajca10Anubhav Pratap-Singh11Maciej Jarzębski12Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandFood, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, CanadaDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandFood, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, CanadaIndependent Researcher, 60-343 Poznań, PolandFood, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, CanadaDepartment of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandDepartment of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31/33, 60-624 Poznań, PolandDepartment of Synthesis and Structure of Organic Compounds, Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, PolandFood, Nutrition and Health Program, Faculty of Land & Food Systems, The University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, CanadaDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, PolandThe use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the <i>Aesculus hippocastanum</i> L. extract (AHE). A Box–Behnken experimental design was used to set the formulation criteria and the optimal nanoemulsion conditions, used subsequently in follow-up experiments that measured specifically emulsion droplet size distribution, stability tests and visual quality. Regression analysis showed that the concentration of HSO and the interaction between HSO and the WPI were the most significant factors affecting the emulsion polydispersity index and droplet size (nm) (<i>p</i> < 0.05). Rheological tests, Fourier transform infrared spectroscopy (FTIR) analysis and <i>L*a*b*</i> color parameters were also taken to characterize the physicochemical properties of the emulsions. Emulsion systems with a higher concentration of the AHE had a potential metabolic activity up to 84% in a microbiological assay. It can be concluded from our results that the nanoemulsion system described herein is a safe and stable formulation with potential biological activity and health benefits that complement its use in the food industry.https://www.mdpi.com/1420-3049/26/19/5856nanoemulsionwhey protein<i>Aesculus hippocastanum</i> L.hempseed oilemulsion stabilitydroplet size |
| spellingShingle | Wojciech Smułek Przemysław Siejak Farahnaz Fathordoobady Łukasz Masewicz Yigong Guo Małgorzata Jarzębska David D. Kitts Przemysław Łukasz Kowalczewski Hanna Maria Baranowska Jerzy Stangierski Anna Szwajca Anubhav Pratap-Singh Maciej Jarzębski Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil Molecules nanoemulsion whey protein <i>Aesculus hippocastanum</i> L. hempseed oil emulsion stability droplet size |
| title | Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil |
| title_full | Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil |
| title_fullStr | Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil |
| title_full_unstemmed | Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil |
| title_short | Whey Proteins as a Potential Co-Surfactant with <i>Aesculus hippocastanum</i> L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil |
| title_sort | whey proteins as a potential co surfactant with i aesculus hippocastanum i l as a stabilizer in nanoemulsions derived from hempseed oil |
| topic | nanoemulsion whey protein <i>Aesculus hippocastanum</i> L. hempseed oil emulsion stability droplet size |
| url | https://www.mdpi.com/1420-3049/26/19/5856 |
| work_keys_str_mv | AT wojciechsmułek wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT przemysławsiejak wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT farahnazfathordoobady wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT łukaszmasewicz wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT yigongguo wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT małgorzatajarzebska wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT daviddkitts wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT przemysławłukaszkowalczewski wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT hannamariabaranowska wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT jerzystangierski wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT annaszwajca wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT anubhavpratapsingh wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil AT maciejjarzebski wheyproteinsasapotentialcosurfactantwithiaesculushippocastanumilasastabilizerinnanoemulsionsderivedfromhempseedoil |