Abstract
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.
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