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Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties

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Abstract

The milk whey is a by-product of the dairy industry with a relevant protein concentration which can be employed as a wall material in spray drying processes. In this work, milk whey was used to encapsulate high oleic palm oil (HOPO) nanoemulsions. The HOPO/whey ratio and the atomization system (two-fluid nozzle and rotary disc) had a significant influence in the capsule formation. In addition, the release of the oleic acid (AO) from HOPO was evaluated by dialysis bag method for powders obtained by both types of atomizers. Different powders were obtained with good physical properties (particle diameter: 6.1–18.8 μm, aw: 0.058–0.125, moisture: 0.86–2.39%, bulk density: 390–770 kg/m3, dissolution rate: 55–115s) from stable nanoemulsions with high encapsulation efficiencies (77 to 99%). On the other hand, the release percents of AO were 82.8 and 75.8% for the two-fluid nozzle and the rotary disc, respectively. The release was not completed in the tested time (7 h) due to stable HOPO-whey linkages, and the gradient that must be broken was higher. Aditionally, an inverse relation was found between diameter particle and AO release.

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Acknowledgements

This work was supported by the Research Department of the University of La Sabana [grant numbers ING 156-2015]. The authors would like to thank to Cenipalma- Colombia, for kindly supplying the High Oleic Palm Oil used in this study and to Alexandra Mondragón Serna, Leader of the project of Health and Nutrition of Cenipalma.

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Authors and Affiliations

  1. Agroindustrial Processes Research Group, Engineering Faculty, Universidad de La Sabana, km 7 vía autopista Norte Bogotá, Chía, Colombia

    Leidy Ricaurte, Rosa Erlide Prieto Correa & María Ximena Quintanilla-Carvajal

  2. Laboratorio de Microscopía Confocal, Centro de Nanociencias y Micro y Nanotecnología, Instituto Politécnico Nacional, Luis Enrique Erro S/N, Zacatenco, Mexico

    María de Jesus Perea-Flores

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  1. Leidy Ricaurte
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  2. Rosa Erlide Prieto Correa
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  3. María de Jesus Perea-Flores
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  4. María Ximena Quintanilla-Carvajal
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Correspondence to María Ximena Quintanilla-Carvajal.

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Ricaurte, L., Correa, R.E.P., de Jesus Perea-Flores, M. et al. Influence of Milk Whey on High-Oleic Palm Oil Nanoemulsions: Powder Production, Physical and Release Properties. Food Biophysics 12, 439–450 (2017). https://doi.org/10.1007/s11483-017-9500-9

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