Design and process optimisation of double emulsions loaded with casein hydrolysate

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dc.authoridAydemir, Levent Yurdaer/0000-0003-0372-1172
dc.authoridErbay, Zafer/0000-0003-3125-6466
dc.authoridSalum, Pelin/0000-0002-8390-5483
dc.contributor.authorSalum, Pelin
dc.contributor.authorUlubas, Cagla
dc.contributor.authorGuven, Onur
dc.contributor.authorCam, Mustafa
dc.contributor.authorAydemir, Levent Yurdaer
dc.contributor.authorErbay, Zafer
dc.date.accessioned2025-01-06T17:45:04Z
dc.date.available2025-01-06T17:45:04Z
dc.date.issued2024
dc.description.abstractWater-in-oil-in-water (W1/O/W2) emulsions show promise for encapsulating hydrophilic active substances. However, the low stability of W1/O/W2 hinders its use for encapsulation purposes, and peptide encapsulation has challenges due to its surface-active properties. This study aimed to determine the appropriate formulation based on turbidity and encapsulation efficiency, as well as the optimal production parameters (ultrasound amplitude and time) for double emulsions containing casein hydrolysate, with a focus on the second homogenisation stage. Double emulsions were produced with three different emulsifiers (polysorbates 20, 60, or 80) at different concentrations (0.25%, 1%, or 1.75%) and dispersed phase ratios (10%, 20%, or 30%) using an ultrasound homogeniser. The results indicated that dispersed phase ratios and emulsifier concentrations had higher impact on emulsion properties than emulsifier types. A stable emulsion with high encapsulation efficiency was achieved with 1% polysorbate 20 and a 30% dispersed phase ratio, using sonication at 54% amplitude for 66 s. (c) 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [120O763]
dc.description.sponsorshipThis work was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) (project no: 120O763) . The authors are also grateful to Croda, Palsgaard and Novozymes for providing the samples.
dc.identifier.doi10.1016/j.idairyj.2024.106026
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85197796479
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2024.106026
dc.identifier.urihttps://hdl.handle.net/20.500.14669/3277
dc.identifier.volume157
dc.identifier.wosWOS:001268167800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofInternational Dairy Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectIn-Water-Emulsıons
dc.subjectSıze
dc.subjectEncapsulatıon
dc.subjectStabılıty
dc.subjectPeptıdes
dc.subjectRelease
dc.subjectMılk
dc.titleDesign and process optimisation of double emulsions loaded with casein hydrolysate
dc.typeArticle

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