Formation by high power ultrasound of mimicking human fat emulsions stabilized with milk fat globule membrane

Abstract

Ultrasound (US) is an innovative food processing technique that has gained significant interest for its role in modifying proteins. Our study focused on how different US time exposure influence the stability, interfacial structure, and rheological characteristics of whey protein infused with milk fat globule membrane (MFGM). Results indicated that a 9-min ultrasound treatment (US-9) of protein, yielding an emulsion with particle size of 338.3 nm and ζ-potential of −48 mV, was optimal for enhancing functional properties of the emulsion. The US-9 emulsion exhibited different surface rheological properties compared to other emulsions, revealing a heterogeneous MFGM stabilization interface predominantly made of MFGM fragments, free phospholipids, and proteins. The US-9 emulsion surface covered more phospholipids, indicating improved emulsion persistence, based on interfacial protein and phospholipid content calculations and microstructure observation. While the US-9 emulsion did not affect fat digestion, the US-6 min treatment resulted in an optimal fatty acid release rate. Further experimentation may be necessary to elucidate the intricate relationship between ultrasound duration and fat digestion. These findings have leaded to a better understanding of the emulsification capabilities of MFGM materials, as well as a foundation to improve infant formula quality.