Influence of maltodextrin addition on the freeze-dry stability of β-lactoglobulin-based emulsions with controlled electrostatic and/or steric interactions |
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Authors: | Saehun Mun David Julian McClements Jeonghee Surh |
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Affiliation: | (1) Department of Food and Nutrition, College of Human Ecology, Chonnam National University, Gwangju, 500-757, South Korea;(2) Department of Food Science, Biopolymers and Colloids Research Laboratory, University of Massachusetts, Amherst, MA 01003, USA; |
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Abstract: | Three types of emulsions (β-Lg-, β-Lg-pectin-, and β-Lg-ι-carrageenan-coated emulsions) with controlled electrostatic and/or steric interactions were prepared, and then examined for
their freeze-dry stability in the absence or presence of 6% maltodextrin (MD). In the absence of MD, all emulsions were highly
unstable to freeze-drying, nevertheless, the β-Lg-pectin-coated emulsions (d
32
=5.37, d
43
=35.11 μm) that were stabilized mostly by steric repulsion showed better stability than the other 2 emulsions (no dried power
was obtained). The freeze-dry instability of all emulsions was improved with MD addition, particularly in the β-Lg- (d
43
=1.10 μm) and β-Lg-ι-carrageenan-coated emulsions (d
43
=0.58 μm) that were stabilized by electrostatic repulsive force. In the presence of MD, the β-Lg-ι-carrageenan-coated emulsions showed the highest stability to freeze-drying, which was attributed to the cooperative impact
of steric and electrostatic repulsion. This study implicates that the major mechanism for stabilizing emulsions against freeze-drying
could be different depending on the absence or presence of MD. |
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Keywords: | |
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