Abstract Whey protein isolate nanofibrils (WPNFs) can be prepared with no browning in a short time by microwave heating whey protein isolate (WPI). At present, WPNFs with improved functional properties… Click to show full abstract
Abstract Whey protein isolate nanofibrils (WPNFs) can be prepared with no browning in a short time by microwave heating whey protein isolate (WPI). At present, WPNFs with improved functional properties have been widely used in the food industry. With proper aspect ratio (length/diameter) and high surface hydrophobicity, WPNFs have a strong ability to form oil-in-water emulsions. This study proposed a new general technology, hoping to use WPNFs to carry lipophilic bioactive substances. Here, WPNFs were used as emulsifier, peanut oil was used as representative of lipophilic bioactive substances, and d -limonene (dL) was used as an antioxidant and antibacterial additive. The WPNFs/Oil/dL emulsions were characterized via micrographs, particle size distribution, zeta potential, rheology measurements, emulsifying activity and stability, antioxidant and antibacterial capacity. Micrographs of WPNFs/Oil/dL and WPI/Oil/dL emulsions showed that WPNFs combined better with oil droplets. The WPNFs/Oil/dL emulsions had higher emulsifying activity and stability than WPI/Oil/dL emulsions. The antioxidant activity and the antibacterial activity were improved by the presence of dL and WPNFs. Generally, microwave heating is an efficient method for preparing WPNFs, which is an ideal material for carrying lipophilic bioactive substances.
               
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