Development of a High Internal Phase Emulsion of Antarctic Krill Oil Diluted by Soybean Oil Using Casein as a Co-Emulsifier

Antarctic krill oil (AKO) with 5-30% ( ) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% ( ) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in...

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Bibliographic Details
Published in:Foods 2021-04, Vol.10 (5), p.917
Main Authors: Liu, Yunhang, Fu, Dongwen, Bi, Anqi, Wang, Siqi, Li, Xiang, Xu, Xianbing, Song, Liang
Format: Article
Language:English
Subjects:
Antarctic krill oil
Biopolymers
Casein
co-emulsifier
Confocal microscopy
Dilution
Droplets
Emulsions
Fluidity
Food
Food science
high internal phase emulsions
Krill
Lasers
Micrography
NMR
Nuclear magnetic resonance
Oxidation
Particle size
Phospholipids
Photomicrographs
Proteins
Rheological properties
Rheology
Scanning electron microscopy
Scanning microscopy
Software
Soybean oil
Soybeans
Stability analysis
Surfactants
Vegetable oils
Viscoelasticity
Water chemistry
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Summary:Antarctic krill oil (AKO) with 5-30% ( ) dilution by soybean oil was co-emulsified by phospholipids (PLs) naturally present in AKO and 2% ( ) casein in the aqueous phase to prepare high internal phase emulsions (HIPEs). The results showed that raising the AKO level resulted in concave-up changes in the mean size of oil droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) and cryo-scanning electron microscopy (cryo-SEM) micrographs revealed that PLs at higher concentrations expelled more casein particles from the oil droplet surface, which facilitated the formation of a crosslinked network structure of HIPEs, leading to reduced mobility of water molecules, extended physical stability, and somewhat solid-like behavior. The rheological analysis showed at lower levels of AKO promoted fluidity of emulsions, while at higher levels it increased elasticity. Lastly, increasing the AKO level slowed down the oxidation of HIPEs. These findings provide useful insights for developing HIPEs of highly viscous AKO and its application in foods.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10050917