Optimization and formulation of Conjugated Linoleic Acid (CLA) oil-in-water beverage emulsion stabilized in whey protein isolate using response surface methodology

• Published in: Food chemistry advances 2022-10, Vol.1, p.100109, Article 100109
• Main Authors: M, Dharani, A, Karthiayani, AP, Manoharan, K, Sudha
• Format: Article
• Language: English
• Subjects: Beverage emulsion; Box Behnken design; Conjugated Linoleic Acid; Creaming index; Emulsion stability; Response surface methodology; Stress test; Whey protein isolate
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2022.100109

•Conjugated Linoleic Acid (CLA) a functional lipid was used to develop beverage emulsion stablized with whey protein isolate as sole emulsifier for inclusion in dairy products.•Response surface methodology was used as optimization tool for development of CLA beverage emulsion.•CLA beverage emulsion emphasis the ability of whey protein isolate to perform as sole emulsifier without any addition of secondary emulsifier.•Microfluidizer was employed to form CLA emulsion. The CLA beverage emulsion with the aid of microfluidizer produced CLA nanoparticles encapsulated in whey protein.•In conclusion, CLA beverge emulsion is a new type of emulsion for easier incorporation of CLA into dairy product with high stability. The present work was carried out to develop and optimize the functional lipid Conjugated Linoleic Acid (CLA) as beverage emulsion stabilized with whey protein isolate using response surface methodology. The effect of three independent variables Conjugated Linoleic Acid (CLA; 5–15% (v/v)), whey protein isolate (WPI; 4–6% (w/v)) and pressure cycle (1–3) on dependent variables creaming index (CI%) and emulsion stability (ES%) were studied. Box Behnken Design (BBD) generated 16 factorial runs with 4 center points. Stress tests such as freeze-thaw test, mechanical stress test, and particle size characterization were analyzed. Under the optimized conditions, CLA beverage emulsion with 10% (v/v) CLA, 6% (w/v) WPI with 3 pressure cycle (T8) have 98% CI and ES 30th day of refrigerated storage was considered as an optimized emulsion for incorporation into dairy products. In conclusion, it is possible to utilize whey protein isolate as a sole emulsifier in formulation of CLA beverage emulsion using Response Surface Methodology-Box Behnken Design (RSM-BBD) method with reproducible results.