There is a constant need for novel and bioactive ingredients that are capable of enhancing and extending the functionality of emulsions. We have recently shown that chemical derivatization of food emulsifiers can be used to delineate emulsion digestibility1. Inulin, an established prebiotic fiber, is finding increased use in various food products; however, it has poor performance as an emulsifier. The described work will demonstrate the use of a hydrophobically modified inulin2to fabricate stable olive oil O/W emulsions and findings relating the properties of such emulsions to their susceptibility to key digestive events.
The properties of emulsions produced thorough high pressure homogenization will be described in terms of size and electrokinetic charge based on static and dynamic laser scattering. Accelerated analytical centrifugation (LUMisizer, LUM GmbH) will demonstrate the comparative physical stability of different emulsion formulations. These will show optimal emulsion formulation can be reached using 1:10 (w/w) oil:emulsifier ratio. Further, we will present findings regarding emulsion responsiveness to some bio-relevant environmental stressors (pH, saliva and bile) which could help explain emulsion potential digestive fate. Overall, the data presented will highlight the potential of using chemically modified bioactive ingredients to alter emulsion functionality. This information is believed to be of importance for possible utilization of inulin-based emulsifiers in the rational design of food emulsions.
Contact: Asst. Prof. Uri Lesmes lesmesu@tx.technion.ac.il
References
1. Lesmes, U.; McClements, D. J., Controlling lipid digestibility: Response of lipid droplets coated by [beta]-lactoglobulin-dextran Maillard conjugates to simulated gastrointestinal conditions.Food Hydrocolloids,2012,26, (1), 221-230.
2. Tharwat Tadros, Polymeric surfactants in disperse systems.Advances in colloid and interface science,2009, 147-148, 281-299.
