Prebiotic emulsions stabilised by whey protein and kefiran

PIERMARIA, JUDITH; LÓPEZ CASTEJÓN, MARÍA LUISA; BENGOECHEA, CARLOS; GUERRERO, ANTONIO; ABRAHAM, ANALÍA GRACIELA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

The goal if this work has been to assess the influence of a health promoting hydrocolloid, suchas kefiran, in oil in water emulsions (O/W: 50/50) containing whey protein isolate (1.0 % wt.).Different kefiran concentration levels (0, 0.25, 0.5, 1 % wt.) were studied, observing a shift from afluid-like to a solid-like behaviour and higher viscosities when kefiran content increased. Apseudoplastic behaviour was detected for all systems studied. The observed evolution is attributed tothe thickening effect exerted by kefiran, which promoted stability, in spite of observing a certainflocculation degree within the emulsion systems, demonstrated through the addition of SodiumDodecyl Sulphate (1 % wt.). Furthermore, short-term stability of these pseudoplastic emulsions hasbeen verified by laser-scattering techniques. Thus, a Sauter diameter around 1 m remainedunaltered up to 7 days since preparation. The addition of kefiran in the formulation would benefit fromtheir well-known health-promoting effects.