| Abstract [eng] |
The aim of our study was to produce stable double (W/O/W) emulsions stabilized by biopolymers (whey proteins and carboxymethylcellulose), to encapsulate beetroot juice in the inner water phase of double emulsions, and to apply these emulsions in the meat systems. Objectives of this study were the following: 1) double emulsions (W/O/W) stabilized by 0.50%, 1.00% and 1.50% whey protein isolate and 0.25%, 0.30% and 0.35% carboxymethylcellulose; 2) meat systems, made with W/O/W emulsions, stabilized with 0.50% whey protein isolate and 0.30% carboxymethylcellulose; 3) double W/O/W emulsions with beetroot juice in the inner water phase, stabilized by 0.50% and 1.00% whey protein isolate; 4) meat systems with W/O/W emulsions stabilized by 0.50% whey protein isolate, with beetroot juice in the inner water phase. The samples were evaluated by the following parameters: in double emulsions studies – gravitational stability, particle size and distribution, rheological characteristics, morphological image, encapsulation efficiency and the components release during in vitro digestion; in model meat products studies - chemical composition, pH, thermal loss (water and fat binding), the bound moisture content, color and texture characteristics, encapsulation efficiency. |
