Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model

Abdelraouf, Wafaa; Mattar, Amal Abd-alla; El-Desouky, Souad Mahmoud; Elrefaey, Ahmed Abd Elaziz

doi:10.21608/ejds.2023.207208.1012

Preparation and characterization Nanoemulsion Moringa Oil by Whey Protein and Application in Ice Cream as a Food Model

Document Type : Original Article

Authors

¹ Food Science and Technology Dep. Home Economic Faculty, Al-Azhar University, Tanta, Egypt.

² Food science and technology department, Home Economic Al-Azhar University

³ Food science and technology department, Mansoura University

10.21608/ejds.2023.207208.1012

Abstract

The purpose of the current study was to investigate chemical composition of Moringa seeds, extract the oil, and prepare a nanoemulsion using whey proteins, with a study of its properties and its application as a food model in ice cream. Expressed on dry weight , the seeds exhibited a moisture content of 7.20 ± 0.75, whereas contents of proteins, fiber, ash, fat, and total carbohydrate were25.35 ± 0.15 %, 7.95 ± 0.25%, 5.57 ± 0.23%, 44.33 ± 1.09%, 17.85 ± 0.72%, respectively. Oleic acid was the main fatty acid (C18:1) 36.63%. Oil-in-water nanoemulsions were prepared by ultrasonic homogenization. This emulsion is created using ultrasound, which generates mechanical vibration and cavitation for the production of small droplets. The hydrophobic component of whey protein penetrates the oil phase and bonds the protein molecules to the surfaces of the oil droplets. In contrast, by combining steric and electrostatic repulsion, its hydrophilic component protrudes into the continuous aqueous phase minimizing droplet agglomeration or aggregation. Particle size, polydispersity index (PDI), and zeta potential (surface charge) were measured as indicators of the influence of concentrations of whey protein isolate and M. Oleifera oil on the stability of the generated nanoemulsions, from the results, the PDI decreased with increasing WPI but increased with increasing moringa oil. 10% WPI were comparable, Typical ice cream contains 10% to 16% fat. Based on the findings of the nanoemulsion trials for ice cream manufacture, the best ratio of WPI as an emulsifier and MO addition (10%WPI-10% MO) was selected.

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