Sodium Caseinate Concentration Research Articles

The effect of edible coating based on sodium caseinate and propyl gallate on the shelf life of minimally processed fennel during storage

This research aimed to study the effect of an active edible coating based on sodium caseinate (SC) and propyl gallate (PG) on the quality of minimally processed (MP) fennel during storage. The respiration rate (RR) of the MP fennel coated with SC of different concentrations (8 %, 10 % and 12 %) and without coating was evaluated at 10 °C to determine the best SC concentration. Thereafter, MP fennel without coating, with 8 % SC coating and with 8 % SC coating enriched with PG (0.13 mg mL−1) was evaluated for their effect on the microbial count and microbiota composition, weight loss, pH, total acidity (TA), total soluble solids (TSS), colour, total polyphenols content and antioxidant capacity during storage (0, 7 and 15 days) at 4 °C. In addition, sensory analysis was performed to discriminate fresh samples from samples at different levels of visual quality. The results showed that 8 % SC coating decreased the RR to 20 %. During storage at 4 °C, weight loss increased up to 2% after 15 days of storage for all samples, whereas the pH, TA and TSS of MP fennels did not change significantly. The presence of the active coating affected the microbiota composition of the MP fennels, inhibiting some Enterobacteria species, thus leading to the predominance of Pseudomonas spp., which agrees with culture-based results. As the active compound has a positive impact on the total polyphenol content and antioxidant capacity, in the absence of the active compound, the coating did not influence these parameters. A ΔE value of 3.7 was found to be the critical level of the quality index for MP fennels, as demonstrated difference from reference sensory test. Moreover, this research highlights that the browning process is the limiting factor for the product's shelf life.

Sodium caseinate as a strategy for remote equine semen cryopreservation

The objective of this study was to determine whether the addition of sodium caseinate in different concentrations to the freezing extender medium favors sperm viability after a long period of refrigeration. For this, three concentrations of sodium caseinate were used, 0, 1 and 2%, in the cryopreservation medium, and the ejaculates were divided into nine groups 0H/0%, 0H/1%, 0H/2%, 12H/0%, 12H/1%, 12H/2%, 24H/0%, 24H/1% and 24H/2%. The stallions underwent reproductive evaluation, being included only those with sperm motility ≥ 70%. Fluorescent probes, hypoosmotic (HOST) and thermoresistance (TTR) tests were used to evaluate the functionality of the plasma membrane and the longevity of sperm cells, respectively. There was no difference (p>0.05) between groups for membrane integrity. However, for the TTR, it was possible to observe a difference (p<0.05) for the 24H/2% group, with a lower response. The integrity of the plasma membrane, compared to the refrigeration time and the concentration of sodium caseinate, did not change. Therefore, it was concluded that sperm longevity was impaired with the use of a 2% concentration of sodium caseinate, and its use is not recommended for sending refrigerated semen, for insemination or freezing, that exceeds 12 hours.

Microencapsulation of Lactobacillus plantarum with Improved Survivability Using Pufferfish Skin Gelatin-Based Wall Materials.

To improve the survivability of probiotics, Lactobacillus plantarum was microencapsulated using pufferfish skin gelatin (PSG)-based wall materials by spray-drying. This work investigated the protective effect of three different pH-dependent proteins (sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI)) combined with PSG on L. plantarum. The experimental results of spray-drying with an inlet temperature of 120 °C and an outlet temperature of 80 °C, storage at 4 °C for 6 months, simulated digestion, and turbidity indicated that PSG/SC had better stability and encapsulation effects and was more suitable to encapsulate L. plantarum than PSG/SPI and PSG/WPI. The optimum preparation conditions for L. plantarum microcapsules were a PSG/SC mass ratio of 2:1, an SC concentration of 20 g/L, and a cell concentration of 10 g/L. The encapsulation efficiency of the obtained microcapsules was 95.0%, and the survival rate was 94.2% in simulated gastric fluid for 2 h and 98.0% in simulated intestinal fluid for 2 h. Amino acid composition analysis exhibited that the imino acid and aspartic acid contents of PSG were 27.98 and 26.16 g/100 g protein, respectively, which was much higher than commercial bovine gelatin. This characteristic was favorable to the high encapsulation efficiency and stability of microcapsules. In vitro release experiments showed that the PSG/SC microcapsules did not disintegrate in simulated gastric fluid for 2 h but could completely release in simulated intestinal fluid for 2 h, which can maintain the high survivability of L. plantarum in simulated digestion. In general, this study demonstrated that microcapsules using PSG/SC as wall materials can effectively improve the survivability of probiotics and have great potential for application in probiotic products.

Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose

In this study, diacylglycerol (DAG) emulsions stabilized by different concentrations of sodium caseinate (SCE) or Tween 80 (TWE) were prepared and characterized, and the effects of prepared emulsions as fillers on the gel properties, microstructures and molecular interactions of myofibrillar proteins (MP) gel were investigated. The particle size of SCE decreased gradually with the amount of sodium caseinate, and the minimum value was obtained with 2.5% sodium caseinate. The filling of SCE enhanced the whiteness, water-holding capacity (WHC), gel strength, and texture (P < 0.05), and facilitated the formation of a more compact gel network with sufficient emulsion droplets to be fixed in it. This positive effect was based on various interactions between SCE droplets and MP, and showed sodium caseinate dosage dependence within a certain range. In addition, TWE obtained the most effective particle size at 1.0% Tween 80 dosage, which had no adverse effect on gel properties. However, when Tween 80 concentration exceeded 1.5%, MP gel's water retention, strength, and texture properties showed a certain downward trend, accompanied by the weakening of gel network and the loss of more oil droplets. These results support that DAG emulsion stabilized by moderate sodium caseinate is a potential active filler, which can not only enhance the content of unsaturated fatty acids in gels, but also improve the gel properties.

Chemical and thermodynamic characterization of antioxidant emulsifiers: The case of complex of sodium caseinate with EGCG

AbstractIn this study, complexes formed by sodium caseinate (CS) and different concentrations of (−)‐epigallocatechin‐3‐gallate (EGCG) were successfully prepared. The structures of the CS–EGCG complexes were then analyzed by fluorescence spectroscopy, circular dichroism, and Fourier transform infrared spectroscopy (FTIR). Their thermodynamic features were also analyzed by Van't Hoff equation before evaluating antioxidant properties as well as emulsion stability. The results showed that EGCG grafting significantly altered the CS structure, primarily due to their interactions. However, besides the covalent bonding within CS–EGCG, thermodynamic analysis further highlighted the presence of slight interactions driven by hydrophobic and entropic changes. The EGCG grafting also decreased the surface hydrophobicity of CS while increasing its solubility, thus improving the stability of the protein in water. Finally, the grafting process significantly improved the thermal and emulsifying stability of CS as well as its antioxidant properties, especially 3‐ethylbenzothiazoline‐6‐sulfonic acid and 2,2‐diphenyl‐1‐picrylhydrazyl scavenging properties and ferric ion reducing power. These findings can contribute to the study of protein and polyphenol interactions in food fields.

Complexation of oligochitosan with sodium caseinate in alkalescent and weakly acidic media

Сomplexation of oligochitosan (OCHI) having the degree of acetylation (DA 26 %) with sodium caseinate (SC) at pH 5.8 and 7.2 is described and compared with the complexation of OCHI (DA 2 %) at pH 5.8. In the alkalescent medium, the complexation of OCHI (DA 26 %) is weaker and dualistic depending on SC concentration in the system. In the diluted alkalescent system, the formation of only soluble complexes is observed at OCHI/SC ratio ≤0.9. In the semi diluted one, the complexation results in the formation of insoluble complexes those composition changes symbatically with the OCHI/SC ratio in the system. At pH 5.8, OCHI/SC ratio in insoluble complexes remains the same regardless of OCHI/SC ratio in the solution. At pH 5.8, the electrostatic complexation weakens with an increase in DA and is completely suppressed at a high ionic strength. These results can be promising for construction of biodegradable protein/chitosan drug delivery systems.

Onion Essential Oil-in-Water Emulsion as a Food Flavoring Agent: Effect of Environmental Stress on Physical Properties and Antibacterial Activity.

Plant essential oils (EOs), which are acknowledged as generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), have the potential to be used as a flavoring agent. However, there are limitations to some EOs, such as low water solubility and high volatility, which limit their application in food technology. This study was conducted to develop onion (Allium cepa) EO as a flavoring agent and determine its stability against environmental stress via an emulsification technique, with different concentrations of sodium caseinate, as a delivery system. Emulsions containing onion EO were prepared using different concentrations of sodium caseinate (3, 5, and 7% w/w) via the solvent-displacement technique. The physical properties (average droplet size, color, turbidity, and stability measurement) and antibacterial activity (agar disk diffusion method) of emulsions were then determined. Results show that emulsion with 7% (w/w) sodium caseinate was the most desirable sample in terms of physical properties and antibacterial activity. Hence, it was selected for environmental stress studies (i.e., thermal processing, freeze-thaw cycles, and ultraviolet (UV) exposure). Results revealed that all types of environmental stresses had significant (p < 0.05) effects on droplet size, color, turbidity, and stability. Generally, the environmental stresses increased the droplet size except in the freeze-thaw cycle case, while all stresses decreased the stability and lightness. All types of environmental stress treatment did not show a significant (p < 0.05) effect on antibacterial activity enhancement against Salmonella Typhimurium and Listeria monocytogenes except in the case of UV treatment against L. monocytogenes. Therefore, the present work has demonstrated the potential use of emulsion as an encapsulation and delivery system of EO flavors for food applications.

Studies on the Production of Cream Liqueur Using Whiskey and Milk Cream

The quality of the liqueurs and their organoleptic properties depend on the characteristics of spirits or milk cream used as well as on the preparation procedures, including maceration and maturation processes. Hence the aim of this study is to produce a cream liqueur using whiskey as the spirit base and observe its shelf life stability. The specific objectives of this study were to produce cream liqueurs of different concentrations using whisky and milk cream, to evaluate the physicochemical properties of the cream liqueurs, to determine the shelf stability of the produced cream liqueur after three months of storage, to carry out sensory evaluation on the cream liqueurs in comparison with a commercial cream liqueur and to determine the acceptance of the liqueurs statistically based on parameters tested using One-Way ANOVA at P≤0.05. Ten (10) samples of cream liqueur were produced using standard method with different concentrations of sodium caseinate and were labelled Samples A to J. The cream liqueur samples were kept and stored at 30oC for 3 months for shelf study. The result of organoleptic evaluation showed that there was no significant (P&gt;0.05) difference in taste, aroma, appearance and overall acceptability between the cream liqueur samples and a commercial cream liqueur. The presence of alcohol in the cream liqueur helps in the preservation of the liqueur and ensures maximum microbial stability and extended shelf life. It can be concluded therefore, that whiskey and cream milk are good raw materials for cream liqueur production.

Sodium caseinate-coated and β-cyclodextrin/vitamin E inclusion complex-loaded nanoliposomes: A novel stabilized nanocarrier

The aim of the present study was the loading of β-cyclodextrin/vitamin E (βCD/VitE) inclusion complex in liposomes (LPs) and coating of this nanocarrier with sodium caseinate (SC). The formation of βCD/VitE inclusion complex was approved by Fourier transforms infrared (FT-IR) spectroscopy. Three concentrations of SC (2, 4, and 6 mg/mL) were used for the coating of LPs. By considering particle size, zeta potential, and morphology, the 6 mg/mL concentration of SC was selected as the optimum concentration. The zeta potential and particle size of the coated complex-loaded LPs were +17.90 ± 0.80 mV and 173.9 ± 42.4 nm, respectively. The transmission electron microscopy of the coated complex-loaded LPs showed a spherical and core-shell structure. Additionally, the encapsulation efficiency of VitE in the LPs as the form of βCD/VitE inclusion complex was 83.8 ± 3.7%. The formation of hydrogen-bonding interactions among complex, LPs, and SC was confirmed by FT-IR spectroscopy. The coating of LPs with SC significantly improved their thermal stability. Moreover, the coated LPs exhibited a better-sustained release profile than the uncoated LPs in the simulated gastrointestinal condition. In conclusion, the developed nanocarrier has promising advantages and potential applications in the nutraceutical and medical fields.

Spherical silica particle production by combined biomimetic-Stöber synthesis using renewable sodium caseinate without petrochemical agents

Spherical silica particles are typically made via Stober processes. However, these processes are environmentally unsustainable. Here, we report a process to synthesise spherical silica particles in a more sustainable way using sodium caseinate. Initial experiments showed that sodium caseinate can replace the typical industrial structural directing agents used to produce spherical particles. Particles of 124 nm in size were produced with 200 mg L−1 sodium caseinate and 81 µL sodium silicate, and particles with a bimodal size distribution (258 and 1432 nm) were produced with 400 mg L−1 sodium caseinate and 81 µL sodium silicate. Particles with multimodal size distributions between 363–1588 nm and 342–860 nm where produced with 200 mg L−1 sodium caseinate and 162 µL sodium silicate and 200 mg L−1 sodium caseinate and 810 µL sodium silicate, respectively. Higher concentrations of sodium caseinate and low concentrations of sodium silicate promoted Ostwald ripening. Low concentrations of sodium caseinate and high concentrations of sodium silicate promoted coalescence. Subsequent optimisation of the monodispersity using a statistical design of experiments yielded size-monodisperse silica particles with a narrower size distribution between 172 and 340 nm using sodium caseinate, calcium chloride, sodium silicate, and acetate buffer. Analysis of variance (ANOVA) and regression analyses were used to determine and quantify the relationship between reagent concentrations and particle size. A regression equation was calculated, which predicts particle size based on reagent concentration. Predicted particle sizes (189.6, 197.1, 204.6, and 212.1 nm) and experimentally determined particle sizes (200, 190, 184, and 196 nm) showed good agreement. The possibility of producing spherical silica particles sustainably is shown.

Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system

Effect of sodium caseinate and xanthan gum biopolymers concentration on oleogel production capability based on oil-in-water emulsion system

Microbial transglutaminase-induced cross-linking of sodium caseinate as the coating stabilizer of zein nanoparticles

In this study, a microbial transglutaminase (MTGase)-catalyzed reaction was first optimized to prepare the cross-linked sodium caseinate (MSC). At the optimal condition of MTGase to sodium caseinate mass ratio of 250 U/g and 2 h of reaction time, different concentrations of sodium caseinate (5, 25 and 50 mg/mL) were used to synthesize MTGase-catalyzed cross-linked sodium caseinate (named as MSC-5, MSC-25 and MSC-50, respectively), which were further characterized using fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), circular dichroism spectroscopy (CD) and scanning electron microscopy (SEM). Compared to those of sodium caseinate, MSC exhibited a higher molecular weight and surface hydrophobicity index, different secondary structure and microstructure characteristics. Then, MSC-50 was used as the coating stabilizer for zein nanoparticles and their composite nanoparticles (zein-MSC-50 NPs) exhibited a spherical shape with an average diameter of 240.70 nm, a narrow size distribution and negative surface charge of −23.83 mV at the optimized zein to MSC-50 mass ratio of 1:2. The stability studies indicated that zein-MSC-50 NPs had desirable re-dispersibility, thermal, salt and storage stabilities. These results suggested a possible utilization of MSC as the novel stabilizer of zein-based delivery carriers for encapsulating lipophilic bioactive components in functional foods and pharmaceutical products.

Preparation of stable multiple emulsions using food-grade emulsifiers: evaluating the effects of emulsifier concentration, W/O phase ratio, and emulsification process

In this study, the effects of sodium caseinate (NaCN; emulsifier) concentration, a type of hydrophilic emulsifier, as well as concentration of primary W/O emulsion on the stability of water–oil-water (W/O/W) emulsions were investigated. Emulsions were made using two different emulsification techniques including ultrasonic liquid processing and high pressure homogenization (HPH). Microscopy images of W/O/W emulsions in combination with droplet size analysis and viscosity measurements showed that the sample with a higher percentage of primary W/O emulsion (50 wt% vs. 40 wt% and 25 wt%) was more resistant to coalescence (narrower droplet size distribution and lower creaming index). The higher stability of this emulsion at 50 wt% is due to the enhancement in the solution viscosity which slows down the coalescence and destabilization kinetics. The increase in the NaCN concentration from 0.3 wt% to 0.9 wt% (based on total weight of emulsion) led to formation of larger droplets possibly due to the destabilization of primary W/O emulsion through the disruption of polyglycerol polyricinoleate (PGPR) layer. Regarding the effect of emulsifier type, incorporation of Cremophor EL and Tween 60 in comparison with NaCN resulted in formation of smaller droplet size due to their enhanced surface activity at the interface. Finally, we found that using high pressure homogenizer (HPH) instead of ultrasonic processor was detrimental to the emulsion stability and size distribution. These findings further provide new pathways to design emulsion systems for food and drug delivery applications.

The effect of drying temperature and sodium caseinate concentration on the functional and physical properties of spray-dried coconut milk

This study investigated the effect of drying temperature on the stability and quality of spray-dried coconut milk. A low concentration (1-2% w/w) of sodium caseinate (SC) was used as emulsifying agent with 8-9% of maltodextrin. The spray drying temperature was varied from 140 to 180°C. Emulsions prepared at different SC concentration remained stable without phase separation for 24h. Higher the SC concentration produced smaller-sized of droplet and powder particles. The spray dried coconut milk has a skin-forming structure. Emulsion with low concentration of SC (1% w/w) is unstable during atomisation process due to re-coalescence of fat. Adding SC to the emulsion reduce the moisture content to less than 5%. However, drying the emulsions at 180°C gave negative impact to the powder properties. Some particles rupture and lead to high free fat content, high insolubility and larger fat droplet size. Presence of fleck is also noticed in the powder.

Effect of Emulsifiers on Physical Properties and Stability of Oral Rice Bran Oil Nanoemulsions

The objective of this research was to investigate the effects of emulsifier types and concentrations on the physical properties and stability of rice bran oil O/W nanoemulsions for oral administration. The nanoemulsions were formulated by using 10% of rice bran oil (RBO) as an oil phase and either single emulsifier (1,3,5% sodium caseinate (SC) or 4,6,8% polysorbate 80 (P80)) or mixed emulsifiers (1,3,5% SC and 4,6,8% P80). The nanoemulsions were prepared by Microfluidizer® at 1,500 bar for five cycles and evaluated for droplet size, polydispersity index (PDI), zeta potential, pH, and viscosity. Their physical stability was tested under heating-cooling cycles for six cycles. The results indicated that the nanoemulsions with SC (162.50-163.48 nm) had a larger droplet size than those with P80 (90.11-105.94 nm). The concentration of SC had no significant effect on the droplet size, whereas increasing the P80 concentration resulted in a significant decrease in the droplet size. For the formulations with mixed emulsifiers, an increase in the concentration of the second emulsifier leaded to a decrease in the droplet size. All nanoemulsions had narrow size distribution (PDI &lt; 0.2), negative charge, neutral pH value, and low viscosity. The nanoemulsions with alone SC showed a larger negative charge value as compared to those with alone P80 and mixed emulsifiers. All formulations with a single emulsifier were physically stable under heating-cooling cycles for six cycles, whereas the nanoemulsions with mixed emulsifiers showed good stability for only those with the low SC concentration (1%). The rice bran oil O/W nanoemulsions obtained from this study could be developed as oral delivery systems for further applications in the pharmaceutical and food industries.

Active Biopolymer Coating Based on Sodium Caseinate: Physical Characterization and Antioxidant Activity

The objective of this work was to investigate the effect of sodium caseinate concentration on physical-chemical properties of coating solutions and films obtained by casting as a starting point for the development of an active coating for minimally processed fruits or vegetables. Sodium caseinate solutions at different concentrations (4%, 8%, 10%, 12%, 14%) were used as a coating system. The coating viscosity and desorption kinetic were characterized. Minimally processed fennels were coated by dipping and the liquid and dry coating thickness were estimated by assessing the amount of coating on fennel during draining as a function of solution properties (concentration and viscosity). Film obtained by casting were also characterized in terms of equilibrium moisture content, color, and water vapor permeability. The potential of using the sodium caseinate solution to obtain active coating was investigated by adding gallic acid or rosemary oil to sodium caseinate solution at 4%. The antioxidant capacity of the coating was evaluated by DPPH test. Results show that sodium caseinate solutions follow a Newtonian behavior in the range of concentration investigated and the viscosity increased as solids concentration increased, following a power law. The drying rate was in the range 0.0063–0.00107 mgH2O·mgsolids−1·min−1·m−2 as a function of sodium caseinate concentration. The average liquid and dry coating thickness on fennels were in the range 20–70 and 0.7–6.4 μm, respectively. The water vapor permeability slightly decreased as the solid concentration increased. Active coating showed good antioxidant properties.

Structural characterization of nanoemulsions stabilized with sodium caseinate and of the hydrogels prepared from them by acid-induced gelation

Hydrogels obtained by acidification with glucono-δ-lactone (GDL), starting from nanoemulsions formulated with different concentrations of sodium caseinate (1–4 wt%) or 4 wt% sodium caseinate and sucrose (2–8 wt%), were prepared with the aim of quantifying structural parameters of both, initial nanoemulsions and hydrogels after 2.5 h of GDL addition, using the Guinier-Porod (GP) or the generalized GP models. Gelation process was followed by performing in situ temperature-controlled X-ray small angle scattering experiments (SAXS) using synchrotron radiation. In nanoemulsions, the calculated radius of gyration for oil nanodroplets (Rgoil) decreased with increasing protein concentration and for the 4 wt% protein nanoemulsion, with increasing sucrose content. Calculated values of Rgoil were validated correlating them with experimental Z-average values as measured by dynamic light scattering (DLS). For hydrogels, radii of gyration for the sphere equivalent to the hydrogel scattering object (Rgsph) were close to 3 nm while correlation distances among building blocks (Rg2) were dependent on formulation. They increased with increasing contents of sodium caseinate and sucrose. Rg2 parameter linearly correlated with hydrogel strength (G’∞): a more connected nanostructure led to a stronger hydrogel.

Artificial Neural Network Topology Optimization using K-Fold Cross Validation for Spray Drying of Coconut Milk

In this study, the development of an optimized topology neural network model for spray drying coconut milk is investigated using K-fold cross validation technique. Performance between standalone ANN and ANN with K-fold cross validation is compared, as K-fold cross validation method is integrated into neural network to overcome the limitations of restricted dataset. With inlet temperature (140 °C-180 °C), concentration of maltodextrin and sodium caseinate (0 w/w %- 10w/w %) are established as the input parameters, while moisture content (3.64%-5.1%), outlet temperature (76.5 °C-104.5 °C) and surface free fat percentage (0.35%-34.51%) are the output parameters for the neural network. Experimental data from the spray drying process is used to develop the neural network. Selection from the best training algorithm (gradient descent backpropagation, gradient descent with momentum, resilience backpropagation, conjugate gradient backpropagation with Polak-Riebre restarts, conjugate gradient backpropagation with Fletcher-Reeves, scaled conjugate gradient, Broyden-Flectcher-Goldfard-Shanno backpropagation algorithm and Levenberg-Marquardt backpropagation), transfer function (tansig, logsig, purelin and satlin), number of training runs (1000-5000), number of hidden layers (1-3) and nodes (5-15) have significant effect on the performance of the ANN models based on the lowest MSE values and R2 values. Overall, the optimum topology ANN model with k-fold cross validation outperformed the recorded lowest MSE value of 0.064 and highest R2 value of 0.855 compared to the optimum standalone ANN model with MSE value of 0.082 and R2 value of 0.832. The optimum ANN with K-fold cross validation implements the Levenberg-Marquart training algorithm with hyperbolic tangent sigmoid transfer function using 4500 times training runs with optimal topology configuration of 3-8-2-3. Result concludes that the developed neural network using K-fold cross validation represents the spray drying process as a highly reliable model with high degree of accuracy.

Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization

In the present study, oil-in-water emulsions were formulated using 5.0% (w/v) of sodium caseinate (SC) and different oil concentrations (10–30%, v/v) by conventional homogenization (CH) and ultra-high pressure homogenization (UHPH, 200–300 MPa). The effect of oil concentration and pressure of treatment on emulsions characteristics and stability was studied. Emulsions were characterized assessing their microstructure, droplet size distribution, rheological properties, emulsifying activity index (EAI), creaming stability by Turbiscan®, and photo-oxidation. UHPH emulsions, especially those treated at 200 MPa, showed smaller droplet size and greater physical stability than CH emulsions. In addition, emulsions containing higher oil volume fractions (20 and 30%) exhibited greater physical and oxidative stability. UHPH emulsions treated at 200 MPa and containing 20% oil content were the most stable emulsions against physical separation and photo-oxidation. These results show that UHPH is a potential technology to enhance the physical and oxidative stability of emulsions containing sodium caseinate as emulsifier for several applications.

Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system

BackgroundThe textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance. The aim of this study was to investigate the influence of sodium caseinate, starch, lactose and lactic acid bacteria as ferment on the syneresis in a mixed model system, and to evaluate their impact on the acid gel formation throughout pH and zeta potential monitoring. Accordingly, a protocol was designed to perform an experimental design by using a mixture of the selected factors.ResultsA significant decrease of syneresis was detected in all mixtures at 8% of sodium caseinate, ranging between a minimum of 1.8% and a maximum of 20.6% compared to the mixtures at 3% of sodium caseinate in which the syneresis decrease had ranged between a minimum of 22.2% and a maximum of 47.8%. The addition of starch had a significant impact on the acidification profile and on the syneresis of the fermented mixed model. Moreover, the monitoring of pH and zeta potential during the lacto-fermentation process has also led to a better understanding of the acid gelation and the syneresis variations.ConclusionSyneresis varies very closely with sodium caseinate concentration, starch concentration and also with their association, regardless of the concentrations of lactose and ferment. In fact syneresis could be reduced to an optimum level if a sodium caseinate-starch mixed system is employed: Less syneresis gels could be obtained at a sodium caseinate concentration above 5% if starch is used above 1%.