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Formation and stability of single and bi- layer nanoemulsions using WPI and lactoferrin as interfacial coatings under different environmental conditions
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DOI：10.1016/j.foostr.2017.06.005.png)
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Abstract
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Electrostatic deposition of lactoferrin (LF) on the stability of nanoemulsions stabilized by whey protein isolate (WPI) was investigated as a function of pH (2-10) and LF concentration (0.25-5% w/w). The WPI-stabilized nanoemulsions prepared by emulsification and solvent evaporation were diluted with LF solutions to form a series of bi-layer emulsions at different pH levels. At pH 2 and 4, the bi-layer nanoemulsions were stable regardless of LF concentrations but underwent droplet aggregation at pH 5 near to the pI of WPI. At pH 6, electrostatic interactions were favored for the deposition of LF onto the WPI-coated droplets. However, the emulsions were prone to droplet aggregation at low concentrations of LF (0.5-1% w/w), presumably due to bridging flocculation. Thus, a sufficiently high level of LF was necessary to stabilize the emulsions. At pH 7, 8, 9 and 10, there was sufficient electrostatic attraction between the protein molecules to form WPI-LF bi-layer at the droplet surface and the formed emulsions were stable. Based on the results, a stable bi-layer nanoemulsion can be formed using 3% (w/w) LF at >= pH 6. The incorporation of LF in bi-layer emulsions improved the stability of single layer WPI-stabilized emulsions at pH near the pI of WPI (pH 4-6) and salt addition (0-90 mM CaCl2) but the bi-layer emulsions were susceptible to droplet aggregation at temperatures above 60 degrees C. This study showed the overall potential benefits of having of a WPI-LF bi-layer to improve the stability of WPI-stabilized nanoemulsions.
Keywords:
Nanoemulsions
Electrostatic deposition
Bi-layer emulsions
Whey protein isolate
Lactoferrin
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