Abstract
Functional foods are highly demanded by consumers. Omega-3 rich oil and commercial buttermilk (BM), as functional components, used in combination to produce emulsions for further drying may facilitate the incorporation to foods. Ultra-high-pressure homogenization (UHPH) has a great potential for technological and nutritional aspects in emulsions production. The present study aimed to examine the potential improvement of UHPH technology in producing buttermilk-stabilized omega-3 rich emulsions (BME) for further drying, compared with conventional homogenization. Oil-in-water emulsions formulated with 10% chia: sunflower oil (50:50); 30% maltodextrin and 4 to 7% buttermilk were obtained by using conventional homogenization at 30 MPa and UHPH at 100 and 200 MPa. Particle size analysis, rheological evaluation, colloidal stability, zeta-potential measurement, and microstructure observations were performed in the BME. Subsequent spray drying of emulsions were made. As preliminary approximation for evaluating differences in the homogenization technology applied, encapsulation efficiency and morphological characteristics of on spray-dried emulsions (SDE) containing 21.3 to 22.7% oil content (dry basis) were selected. This study addresses the improvement in stability of BME treated by UHPH when compared to conventional homogenization and the beneficial consequences in encapsulation efficiency and morphology of SDE.
Highlights
Consumer tendency to make food choice is greatly based on their healthy characteristics
BM is rich in milk fat globule membrane (MFGM) residues
It can be concluded that commercial BM could be applied to stabilize emulsions with omega-3 oil for further spray drying
Summary
Consumer tendency to make food choice is greatly based on their healthy characteristics. Those tailored functional foods contain added bioactive ingredients, with a physiological function in the human organism [1]. Buttermilk (BM) is the liquid fraction obtained from butter production. It is largely considered as a by-product in the dairy industry, usually incorporated into feed. BM is rich in milk fat globule membrane (MFGM) residues. The MFGM is the natural encapsulating system of milk fat, consisting in a triple layer of phospholipids and proteins, so that it has a great potential as a functional
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