Colloidal properties of sodium caseinate-stabilized nanoemulsions prepared by a combination of a high-energy homogenization and evaporative ripening methods

Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysi...

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Bibliographic Details
Published in:Food research international 2017-10, Vol.100 (Pt 1), p.143-150
Main Authors: Montes de Oca-Ávalos, J.M., Candal, R.J., Herrera, M.L.
Format: Article
Language:English
Subjects:
Caseins - chemistry
Colloids - chemistry
Droplet size
Emulsions - chemistry
Food Handling
Microscopy, Confocal
Nanoemulsions
Nanoparticles - chemistry
Particle Size
Protein Stability
Sodium caseinate
Stability
Structure
Zeta potential
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Summary:Nanoemulsions stabilized by sodium caseinate (NaCas) were prepared using a combination of a high-energy homogenization and evaporative ripening methods. The effects of protein concentration and sucrose addition on physical properties were analyzed by dynamic light scattering (DLS), Turbiscan analysis, confocal laser scanning microscopy (CLSM) and small angle X-ray scattering (SAXS). Droplets sizes were smaller (~100nm in diameter) than the ones obtained by other methods (200 to 2000nm in diameter). The stability behavior was also different. These emulsions were not destabilized by creaming. As droplets were so small, gravitational forces were negligible. On the contrary, when they showed destabilization the main mechanism was flocculation. Stability of nanoemulsions increased with increasing protein concentrations. Nanoemulsions with 3 or 4wt% NaCas were slightly turbid systems that remained stable for at least two months. According to SAXS and Turbiscan results, aggregates remained in the nano range showing small tendency to aggregation. In those systems, interactive forces were weak due to the small diameter of flocs. [Display omitted] •Sodium caseinate nanoemulsions were prepared by a three-step method.•Stability behavior was different from that of conventional emulsions.•Creaming of individual particles was negligible.•When unstable, the main mechanism of destabilization was flocculation.•Sedimentation of protein flocs occurred in particular conditions.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.06.035