Encapsulation of α-tocopherol and β-carotene in concentrated oil-in-water beverage emulsions stabilized with whey protein isolate

Abstract

ABSTRACTThe stabilization of flavor emulsions is a challenge for the industry of functional beverages. In this work, whey protein isolate was used as the stabilizing agent in concentrated orange oil-in-water emulsions. A 23 factorial design was performed, varying the ratio of orange oil/water (30–60%), the concentration of whey protein (1–15%), and the concentration of the surfactant dioctyl sulfosuccinate sodium (0–100 mg L−1). Analyses of surface tension, film formation, zeta potential, particle size, and turbidity were performed. Stable emulsions containing 60% of oil phase were prepared. β-Carotene and α-tocopherol were successfully encapsulated, without affecting the emulsion's stability.