Lecithin-sodium caseinate self-assembled complexes as emulsifying agents in oil-in-water emulsion: Acidic medium approach

Author(s)

Navarrete De Toledo, Antonio Matias ; Franco Picone, Carolina Siqueira ; Kawazoe Sato, Ana Carla

• Document type: Journal article
• Source: CURRENT RESEARCH IN FOOD SCIENCE; v. 5, p. 6-pg., 2022-01-01.

Abstract

Surfactant-polyelectrolyte complexes (SPECs) based on lecithin and sodium caseinate were produced and the effects of such binding on the physical, chemical and emulsifying properties were evaluated and compared with the two ingredients in isolation. Negative, neutral, and positive charged SPECs were obtained. Zeta potential values and size distributions of the SPECs were dependent on the mass ratio between compounds. Electrostatic association decreased the polydispersity index in comparison with pure compounds solutions. Analysis of interfacial properties showed that solutions containing SPECs promoted a greater reduction of surface tension and interfacial tension with sunflower oil when compared with pure compounds solutions. Emulsions produced with SPECs in 10:1 lecithin:sodium caseinate ratio proved to be more stable than emulsions prepared with pure compounds. Thus, the complexation improved the emulsifying properties of lecithin and sodium caseinate establishing SPECs as potential natural emulsifiers. (AU)

• FAPESP's process: 15/26359-0 - DEVELOPMENT OF BIOPOLYMERIC NANOPARTICLES WITH ANTIMICROBIAL AIMS
• Grantee: Carolina Siqueira Franco Picone
• Support Opportunities: Regular Research Grants
• FAPESP's process: 15/11984-7 - PRODUCTION OF MICROPARTICLES CONTAINING FAT-SOLUBLE ACTIVE CORES BY ATOMIZATION IN SPRAY DRYING: EFFECT OF EMULSIONS PROPERTIES ON THE CHARACTERISTICS OF THE FINAL PRODUCT
• Grantee: Miriam Dupas Hubinger
• Support Opportunities: Regular Research Grants