Functional w1/o/w2 model food product with encapsulated colostrum and high protein content

• Published in: European food research & technology 2022-03, Vol.248 (3), p.899-903
• Main Authors: Klojdová, Iveta, Kumherová, Monika, Veselá, Kristina, Horáčková, Šárka, Štětina, Jiří
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Biotechnology; Chemistry; Chemistry and Materials Science; Colostrum; Digestive system; Emulsification; Emulsions; Encapsulation; Food; Food Science; Forestry; Functional foods & nutraceuticals; Gastrointestinal system; Gastrointestinal tract; Ileum; Internal water; Nutrient content; Nutritive value; Original Paper; Proteins
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-021-03937-1

Emulsions such as w1/o/w2 have potential applications in functional food as vehicles for encapsulation and delivery of sensitive products with high nutritional value. Model w1/o/w2 emulsions with possible uses as functional foods were therefore prepared. These w1/o/w2 emulsions contained colostrum as the internal water phase w1; however, although colostrum has high nutritional value, it is a very sensitive material. Emulsions were therefore prepared using a sensitive two-step emulsification process. Model w1/o/w2 emulsions were characterized after preparation and then over a 4 wk (week) period. Encapsulation efficiencies of these w1/o/w2 emulsions did not decrease below 50%, even after 4 wk storage. The ability to protect encapsulated colostrum during digestion was also confirmed by microscopic observation during simulated gastrointestinal tract (GIT) passage in vitro and when the encapsulated material was released in the ileum. An additional value of the model w1/o/w2 emulsions could be to increase the protein content by fortification using a milk protein concentrate.