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Utilization Of Natural Emulsifiers And Their Derivatives To Formulate Emulsion-Based Delivery Systems For Hydrophobic Nutraceuticals, Cansu Gumus
There is increasing consumer demand for food products that are more natural, sustainable, and environmentally friendly. Industry has responded by trying to identify natural alternatives to synthetic functional ingredients within these products. In this study, the ability of Maillard conjugation products, and several legume proteins were investigated to act as nature-derived or natural emulsifiers in oil-in-water emulsions fortified with hydrophobic nutraceuticals.
Casein-coated oil droplets enriched with lutein were highly unstable to flocculation near their isoelectric point due to the reduction in electrostatic repulsion. However, casein-dextran-coated droplets were stable, which was attributed to strong steric repulsion by the dextran moiety. The ...