Development of Salt- and Gastric-Resistant Whey Protein Isolate Stabilized Emulsions in the Presence of Cinnamaldehyde and Application in Salad Dressing

Protein-stabilized emulsions tend to be susceptible droplet aggregation in the presence of high ionic strengths or when exposed acidic gastric conditions due a reduction electrostatic repulsion between protein-coated droplets. Previously, we found that incorporating cinnamaldehyde into oil phase improved resistance whey protein isolate (WPI)-stabilized against induced by NaCl, KCl and CaCl2. In current study, aimed establish impact on tolerance WPI-stabilized salt levels during food processing conditions. absence cinnamaldehyde, addition monovalent ions (NaCl KCl) WPI-emulsions cause appreciable aggregation, with particle sizes increasing from 150 nm 413 906 NaCl KCl, respectively. contrast, 30% phase, remained stable size kept within 200 over wide range concentrations (0–2000 mM). Divalent counter-ions promoted at lower (?20 mM) than ones, which was attributed ion-binding ion-bridging effects, but stability WPI still after addition. The incorporation also WPI-coated droplets simulated fluids (pH 3.1–3.3). This study provides novel way improving whey-protein-stabilized under