Functional w1/o/w2 model food product with encapsulated colostrum and high protein content

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Functional w1/o/w2 model food product with encapsulated colostrum and high protein content

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Functional w1/o/w2 model food product with encapsulated colostrum and high protein content

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/TJ04000443" target="_blank" >TJ04000443: Inovativní způsob podání imunoglobulinů</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2021

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

European Food Research and Technology

ISSN

1438-2377

e-ISSN

—

Svazek periodika

248

Číslo periodika v rámci svazku

leden

Stát vydavatele periodika

DE - Spolková republika Německo

Počet stran výsledku

5

Strana od-do

899-903

Kód UT WoS článku

000745577000001

EID výsledku v databázi Scopus

2-s2.0-85123464704