Functional w1/o/w2 model food product with encapsulated colostrum and high protein content
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F21%3A43922217" target="_blank" >RIV/60461373:22330/21:43922217 - isvavai.cz</a>
Result on the web
<a href="https://link-springer-com.ezproxy.vscht.cz/article/10.1007%2Fs00217-021-03937-1" target="_blank" >https://link-springer-com.ezproxy.vscht.cz/article/10.1007%2Fs00217-021-03937-1</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-021-03937-1" target="_blank" >10.1007/s00217-021-03937-1</a>
Alternative languages
Result language
angličtina
Original language name
Functional w1/o/w2 model food product with encapsulated colostrum and high protein content
Original language description
Emulsions such as w1/o/w2 have potential applications in functional food as vehicles for encapsulation and delivery of sensitive products with high nutritional value. Model w1/o/w2 emulsions with possible uses as functional foods were therefore prepared. These w1/o/w2 emulsions contained colostrum as the internal water phase w1, however, although colostrum has high nutritional value, it is a very sensitive material. Emulsions were therefore prepared using a sensitive two-step emulsification process. Model w1/o/w2 emulsions were characterised after preparation and then over a 4wk (week) period. Encapsulation efficiencies of these w1/o/w2 emulsions did not decrease below 50%, even after 4 wk storage. The ability to protect encapsulated colostrum during digestion was also confirmed by microscopic observation during simulated gastrointestinal tract (GIT) passage in vitro and when the encapsulated material was released in the ileum. An additional value of the model w1/o/w2 emulsions could be to increase the protein content by fortification using a milk protein concentrate.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/TJ04000443" target="_blank" >TJ04000443: Innovative method of immunoglobulins administration</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2021
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
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Volume of the periodical
248
Issue of the periodical within the volume
leden
Country of publishing house
DE - GERMANY
Number of pages
5
Pages from-to
899-903
UT code for WoS article
000745577000001
EID of the result in the Scopus database
2-s2.0-85123464704