Authors:
Vallerina Armetha
1
;
Purwiyatno Hariyadi
1
;
2
;
Azis Boing Sitanggang
1
;
2
and
Sri Yuliani
3
Affiliations:
1
Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, IPB University, Bogor 16680, Indonesia
;
2
Southeast Asian Food and Agricultural Science and Technology Center, IPB University, Bogor 16680, Indonesia
;
3
Indonesian Center for Agricultural Postharvest Research and Development, Indonesian Agency for Agricultural Research and Development, Bogor 16122, Indonesia
Keyword(s):
Emulsion Stability, Red Palm Oil, Separation Index, Whey Protein Concentrate, Whey Protein Isolate.
Abstract:
The oil/water emulsion is widely studied as a carrier system of oil-soluble bioactive components. This study aimed to investigate the formation of a whey protein-based red palm oil (RPO) emulsion system and its stability during long-term storage. The RPO emulsion utilizing three different emulsifiers (WPCa, WPCb, and WPI) with three different emulsifier concentrations (i.e., 2.5, 5, 10, and 15% w/v) in the aqueous phase was prepared. A mixture of whey protein solution containing 30% (v/v) of RPO was prepared and emulsification was performed with two-steps homogenization processes. Emulsions produced were stored at ambient temperature and evaluated for their physical stability by determining the qualitative rating of destabilization and oil droplet viability and measuring its separation index (SI, %). The results showed that the type and concentration of emulsifiers affected the emulsions' stability during long-term storage at ambient temperature. The system emulsified with WPCa and W
PCb was found to be more stable with a lower SI value than that of WPI. Furthermore, emulsions with higher emulsifier concentrations were found to be more stable, with lower SI values. The RPO emulsion with 15% of WPCb was the most stable system, having SI of 0% after 105 days of storage.
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