Ultrasonic emulsification of whey protein isolate-stabilized nanoemulsions containing omega-3 oil from plant seed

Abstract

In this study, nanoemulsions containing omega-3 oil from Echium plantagineum seed and stabilized by Whey Protein Isolate (WPI) were prepared using ultrasonic emulsification technique. The ultrasonic process parameters (energy, amplitude and temperature) dealt with properties and stability of nanoemulsions were optimized. The size and size distribution of nanoemulsions decreased with increasing amount of WPI and lowering power amplitude. For WPI-stabilized nanoemulsions consisting of 5% (w/v) oil and 20% (w/v) WPI, the minimum droplet diameter (225.83±1.52 nm) was obtained when optimum ultrasonic conditions (20% amplitude, energy of 1750 J and 45°C) were used. Thus, the amount of WPI and process parameters could possibly affect the properties of WPI molecules at the oil-water interface as well as emulsifying efficiency. The findings provide the novel food-grade nanoemulsions prepared by ultrasonic emulsification for further use in nanotechnology-based applications. © 2012 Academic Journals Inc.