Characterisation of a casein-/whey protein concentrate–Antarctic krill oil emulsion system and improvement of its storage stability

Abstract

Aims

To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability.

Methods

Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate–polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model.

Results

Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around −46.88 ± 5.02 mV and −33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C).

Conclusion

The prepared krill oil emulsions have great potential to become a new krill oil supplement.

Keywords:

• Antarctic krill oil
• emulsion properties
• emulsion shelf life
• casein
• whey protein

Disclosure statement

No potential conflict of interest was reported by the authors.

Data availability statement

The datasets generated during and/or analysed during the current study are available from the corresponding author upon reasonable request.

Additional information

Funding

This work was supported by grants from the General Program of the Educational Department of Liaoning Province [Grant Nos. LJKZ0522, LJKZ0539].