Progress 10/01/16 to 09/30/17
Outputs
Target Audience:Food industry and academia. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One graduate (MS) student has worked on the project. How have the results been disseminated to communities of interest?The results of this project were disseminated to community of interest through following ways: (i)publications of abstracts followed by oral or poster presentations at various international and national conferences (ii) delivering invited and keynote presentations at various workshops, symposia and Scientific and industry conferences (iii) discussions at various industry meetings. What do you plan to do during the next reporting period to accomplish the goals?The multi-state project has been terminated.
Impacts
What was accomplished under these goals?
The projectinvestigated the effect of pectin on digestion properties and encapsulation of β-carotene of whey protein-stabilized emulsion. Unheated and heated whey protein-pectin mixtures (UH-Mix and H-Mix, respectively) and biopolymer ratios were studied.Results showed pectin led to a drastic increase in mean droplet sizes during digestion. At similar pectin concentration, the largest increase was from UH-Mix followed by H-Mix formed at 1, 3, and 5% protein. Overall, droplet sizes increased when pectin increased. Zeta potential results showed no significant differences among samples. Confocal images revealed that emulsions stabilized by unheated or heated WPI had the highest degree of coalescence. Extensive flocculation but less degree of coalescence was observed in emulsions containing pectin. Emulsions stabilized by H-Mix were composed of smaller and well-defined droplets compared. Coincided with the microscopy results, H-Mix systems also had the lowest β-carotene release at the end of digestion (e.g., 6.4% release compared to 17% release in systems without pectin). Furthermore, when the emulsions contained higher protein β-carotene release decreased.We concluded that heating, biopolymer concentration, and protein concentration in the emulsions played the major roles in stabilizing the emulsion and β-carotene during digestion. Results can be applied to improve delivery properties of WPI-stabilized emulsions.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Tang, Y., & Vardhanabhuti, B. (2017, June). Effect of pectin on digestion properties and ?-carotene delivery of whey protein-stabilized emulsions. Presented at the American Dairy Science Association Annual Meeting, Pittsburge, PA.
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Progress 11/23/15 to 09/30/17
Outputs
Target Audience:Food industry and academia. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One graduate (MS) student has been trained on this project. How have the results been disseminated to communities of interest? The results of this project were disseminated to community of interest through following ways: (i) publications of abstracts followed by oral or poster presentations at various international and national conferences, (ii) delivering invited presentation and communicating with industry. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The project investigated the effect of pectin on digestion properties and encapsulation of β-carotene of whey protein-stabilized emulsion. Unheated and heated whey protein-pectin mixtures (UH-Mix and H-Mix, respectively) and biopolymer ratios were studied. Results showed pectin led to a drastic increase in mean droplet sizes during digestion. At similar pectin concentration, the largest increase was from UH-Mix followed by H-Mix formed at 1, 3, and 5% protein. Overall, droplet sizes increased when pectin increased. Zeta potential results showed no significant differences among samples. Confocal images revealed that emulsions stabilized by unheated or heated WPI had the highest degree of coalescence. Extensive flocculation but less degree of coalescence was observed in emulsions containing pectin. Emulsions stabilized by H-Mix were composed of smaller and well-defined droplets compared. Coincided with the microscopy results, H-Mix systems also had the lowest βcarotene release at the end of digestion (e.g., 6.4% release compared to 17% release in systems without pectin). Furthermore, when the emulsions contained higher protein β-carotene release decreased. We concluded that heating, biopolymer concentration, and protein concentration in the emulsions played the major roles in stabilizing the emulsion and βcarotene during digestion. Results can be applied to improve delivery properties of WPI-stabilized emulsions.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2017
Citation:
Tang, Y., & Vardhanabhuti, B. (2017, June). Effect of pectin on digestion properties and ?-carotene delivery of whey protein-stabilized emulsions. Presented at the American Dairy Science Association Annual Meeting, Pittsburge, PA.
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Progress 11/23/15 to 09/30/16
Outputs
Target Audience:Food Industry, academia, and general public. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?One Master student is working on the project. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?We will investigate the effect of heated protein-polysaccharide soluble aggregates on digestion properties of emulsions containng omega 3 or other bioactive oil.
Impacts
What was accomplished under these goals?
. Our overall goal is to determine how various factors that affect protein and polysaccharide interactions influence the digestion of lipid micro- and nanoparticles as well as the release and delivery of functional lipids. In this period, we investigated the effect of pectin on digestion properties and encapsulation of β-carotene of whey protein-stabilized emulsion. Our results showed pectin led to a drastic change in degestion properties of protein-stabilized emulsions. Confocal images revealed that emulsions stabilized by unheated or heated whey protein had the highest degree of coalescence. Extensive flocculation but less degree of coalescence was observed in emulsions containing pectin. Emulsions stabilized by heated whey protein and pectin soluble aggregates were composed of smaller and well-defined droplets compared. Coincided with the microscopy results, emulsions stabilized by heated whey protein and pectin also had the lowest β-carotene release at the end of digestion.
Publications
- Type:
Other
Status:
Submitted
Year Published:
2017
Citation:
Tang, Y. and Vardhanabhuti, B. Effect of pectin on digestion properties and ?-carotene delivery of whey protein-stabilized emulsions. Abstract submitted to be considered for the presentation at the American Dairy Science Association Annual Meeting.
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