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Niosome-loaded cold-set whey protein hydrogels.

Arash Abaee1, Ashkan Madadlou2

  • 1Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.

Food Chemistry
|November 24, 2015
PubMed
Summary

Alpha-tocopherol (vitamin E) was encapsulated in niosomes and incorporated into whey protein gels. This method enhanced gelation but altered the final gel structure and swelling properties.

Keywords:
NiosomeTransglutaminaseWhey protein cold-set gelα-Tocopherol

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Area of Science:

  • Food Science
  • Biomaterials Engineering
  • Nutraceuticals

Background:

  • Whey protein gels are widely used in food applications.
  • Alpha-tocopherol (vitamin E) is a crucial antioxidant with potential health benefits.
  • Niosomes offer a promising delivery system for lipophilic compounds like alpha-tocopherol.

Purpose of the Study:

  • To develop a novel whey protein gel system encapsulating alpha-tocopherol using niosomes.
  • To investigate the impact of niosome incorporation on the gelation process and structural properties of whey protein.
  • To evaluate the effect of niosomal alpha-tocopherol on the radical scavenging activity and swelling behavior of the final gel.

Main Methods:

  • Fabrication of alpha-tocopherol-carrying niosomes.
  • Incorporation of niosomes into transglutaminase-cross-linked whey protein solutions.
  • Gelation induced by glucono delta-lactone.
  • Analysis using Fourier transform infrared (FTIR) spectroscopy and dynamic rheometry.
  • Microstructural analysis via electron microscopy.
  • Swelling studies in simulated gastric fluid.

Main Results:

  • High encapsulation efficiency (≈80%) of alpha-tocopherol in niosomes without compromising its activity.
  • Transglutaminase cross-linking increased whey protein hydrophobicity and facilitated gelation.
  • Niosome incorporation enhanced the initial gelation process.
  • However, niosome loading into cross-linked gels reduced the elastic modulus (G') and resulted in a discontinuous network.
  • Niosome loading increased the swelling extent of the protein gel in simulated gastric fluid.

Conclusions:

  • Niosomal encapsulation of alpha-tocopherol is feasible and preserves its antioxidant activity.
  • The incorporation of niosomes into transglutaminase-cross-linked whey protein gels modifies their rheological and microstructural properties.
  • The developed system shows potential for controlled release applications, as indicated by increased swelling in simulated gastric fluid.