Yüksek basınçlı homojenizasyon ve yüksek yoğunluklu ultrasonun depolama sırasında peynir altı suyu proteini/kanola yağı nanoemülsiyonlarının fonksiyonel özellikleri üzerindeki etkisi

Abstract

The current work was conducted in order to explore the influence of two non-thermal technologies (high pressure processing (HPH) and high-intensity ultrasound (HIU) on the droplet size, turbidity and lipid oxidation of whey protein / canola oil nanoemulsions (WPN) during a week. The outcomes exhibited that the HIU process have a significant impact on both droplet size and lipid oxidation (p<0.05) of WPNs. A smaller droplet size was obtained for HPH treated WPNs compared to the control (untreated) WPNs. On the other hand, the smallest droplet sizes were obtained for the samples exposed to 10 min HIU at 100% amplitude (614.7 nm). The same sample also showed the least lipid oxidation during 7 days of storage (124 mmol/kg). There is a positive relationship between the variables of droplet sizes and turbidities. All HIU-treated WPN samples exhibited less turbidity and smaller droplet size where the control WPN samples demonstrated most turbid structure (5.97) with the biggest droplet sizes (985.4 nm). Similar positive relationship was also figured out between the variables of droplet size and lipid oxidation. All HIU-treated WPN samples exhibited less lipid oxidation and smaller droplet size where the control WPN samples demonstrated most lipid oxidation with the biggest droplet sizes.