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Emulsions Based on the Interactions Between Lactoferrin and Chitosans

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Abstract

In this work, purification of lactoferrin from whey was performed with high recovery rate. Lactoferrin was then exploited in the preparation of food emulsions. Two tertiary emulsions, formed by olive oil, lecithin, chitosan, and lactoferrin, were compared: both the emulsions showed similar turbidity and stability. In the secondary emulsion formed by oil/lecithin/chitosan, the pH was increased to 9 before addition of lactoferrin. Then, lactoferrin was added, and the pH was stabilized above pH 9. Lactoferrin was found in amounts of 1 to 2.5 mg/ml in the multiple experiments. A fraction of the added lactoferrin was also present in a milky layer above the emulsion layer. This was, to our knowledge, the first study of emulsions made exploiting the interactions between lactoferrin and chitosan. It was noted that chitosan droplets remained soluble, although the hydrocolloid solubility occurs at pH lower than 5.9. These results showed the feasibility of manufacturing lactoferrin-based emulsions as functional foods.

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Authors and Affiliations

  1. CNR-ISPA, Institute of Sciences of Food Productions, Italian National Research Council, via Monteroni km. 7, Lecce, Italy

    E. De Lorenzis, C. Semeraro, M. D. De Blasi, G. Mita & P. Poltronieri

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  1. E. De Lorenzis
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  2. C. Semeraro
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  3. M. D. De Blasi
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  4. G. Mita
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  5. P. Poltronieri
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Correspondence to P. Poltronieri.

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De Lorenzis, E., Semeraro, C., De Blasi, M.D. et al. Emulsions Based on the Interactions Between Lactoferrin and Chitosans. Food Biophysics 3, 169–173 (2008). https://doi.org/10.1007/s11483-008-9063-x

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  • DOI: https://doi.org/10.1007/s11483-008-9063-x

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