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

Dharani M; Karthiayani A; Manoharan AP; Sudha K

Food Chemistry Advances (Oct 2022)

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

Dharani M,
Karthiayani A,
Manoharan AP,
Sudha K

Affiliations

Dharani M: Department of Dairy Chemistry, College of Food and Dairy Technology, Tamilnadu Veterinary Animal Sciences University, Chennai – 52, Tamilnadu, India; Corresponding author.
Karthiayani A: Department of Food Process Engineering, College of Food and Dairy Technology, Tamilnadu Veterinary Animal Sciences University, Chennai – 52, Tamilnadu, India
Manoharan AP: Department of Food Process Engineering, College of Food and Dairy Technology, Tamilnadu Veterinary Animal Sciences University, Chennai – 52, Tamilnadu, India
Sudha K: Department of Food Quality and Assurance, College of Food and Dairy Technology, Tamilnadu Veterinary Animal Sciences University, Chennai – 52, Tamilnadu, India

Journal volume & issue: Vol. 1
p. 100109

Abstract

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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.

Published in Food Chemistry Advances

ISSN: 2772-753X (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-advances

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