Effect of addition of a marine algae (Chlorella protothecoides) protein preparation on stability of model emulsion systems

Abstract

Model systems of oil-in-water emulsions, stabilized with soy lecithin and CMC (carboxymethylcellulose) and with the addition of a protein concentrate from marine algae Chlorella protothecoides, were successfully prepared. Application of these proteins in the aqueous phase allowed for production of low-fat emulsions. Physical properties of the emulsions were investigated. Stability (centrifugal, thermal, instability indexes during storage at 4, 20 and 40 °C), average particle size, and dispersion index of these dispersions were explored. Algae protein presence in the emulsions improved their stability over time. A 4% addition of marine algae preparation produced best results in terms of thermal stability. Application of algae proteins to the emulsion systems contributed to extension of the latter’s durability over time. A concentrate of these proteins can be used as a technological and pro-health additive in production of low-fat oil-in-water emulsions.

Graphical Abstract

Keywords:

• Oil-in-water emulsions
• proteins from marine algae
• particle size
• stability
• lumisizer

Acknowledgments

This study was supported financially by Faculty of Food Sciences, WULS-SGGW.