Effects of Concentration and Type of Lipids on the Droplet Size, Encapsulation, Colour and Viscosity in the Oil-in-Water Emulsions Stabilised by Rapeseed Protein
Mirosław M. Kasprzak,
Maciej Jarzębski,
Wojciech Smułek,
Wiktor Berski,
Marzena Zając,
Karolina Östbring,
Cecilia Ahlström,
Stanisław Ptasznik,
Jacek Domagała
Affiliations
Mirosław M. Kasprzak
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
Maciej Jarzębski
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznań, Poland
Wojciech Smułek
Institute of Chemical Technology and Engineering, Poznan University of Technology, Berdychowo 4, 60-695 Poznań, Poland
Wiktor Berski
Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
Marzena Zając
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
Karolina Östbring
Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
Cecilia Ahlström
Department of Food Technology, Engineering and Nutrition, Faculty of Engineering, Lund University, P.O. Box 124, SE-221 00 Lund, Sweden
Stanisław Ptasznik
Lipid Processing Group, The Department of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology, State Research Institute, 4 Jubilerska Str., 04-190 Warsaw, Poland
Jacek Domagała
Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, 122 Balicka Str., 30-149 Cracow, Poland
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed protein-stabilised emulsions with an increasing gradient of milk fat or rapeseed oil (10, 20, 30, 40 and 50%, v/v) were fabricated using a high shear rate homogenisation. All emulsions showed 100% oil encapsulation for 30 days of storage, irrespective of lipid type and the concentration used. Rapeseed oil emulsions were stable against coalescence, whereas the milk fat emulsion showed a partial micro-coalescence. The apparent viscosity of emulsions raised with increased lipid concentrations. Each of the emulsions showed a shear thinning behaviour, a typical behaviour of non-Newtonian fluids. The average droplet size was raised in milk fat and rapeseed oil emulsions when the concentration of lipids increased. A simple approach to manufacturing stable emulsions offers a feasible hint to convert protein-rich by-products into a valuable carrier of saturated or unsaturated lipids for the design of foods with a targeted lipid profile.
