biostudies-literatureAdjonu RCharles Sturt University Higher Degree by Research scholarship1812https://www.ebi.ac.uk/biostudies/studies/S-EPMC9222674biostudies-literatureUnknown11(12)Whey protein isolate (WPI)-derived bioactive peptide fractions (1-3, 3-5, 5-10, 1-10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174-196 nm); however, their performance was dependent on the peptide concentration (1-4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperatFoods (Basel, Switzerland)Whey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.PMC9222674IPRS, CSUPRS and Writing Up AwardSampson GOAgboola SOTorley PAdjonu RDoran GSfalseWhey Protein Peptides Have Dual Functions: Bioactivity and Emulsifiers in Oil-In-Water Nanoemulsion.Whey protein isolate (WPI)-derived bioactive peptide fractions (1-3, 3-5, 5-10, 1-10, and >10 kDa) were for the first time used as emulsifiers in nanoemulsions. The formation and storage stability of WPI bioactive peptide-stabilized nanoemulsions depended on the peptide size, enzyme type, peptide concentration, and storage temperature. The highly bioactive <10 kDa fractions were either poorly surface-active or weak stabilizers in nanoemulsions. The moderately bioactive >10 kDa fractions formed stable nanoemulsions (diameter = 174-196 nm); however, their performance was dependent on the peptide concentration (1-4%) and enzyme type. Overall, nanoemulsions exhibited better storage stability (less droplet growth and creaming) when stored at lower (4 °C) than at higher (25 °C) temperat2022-01-01T00:00:00Z2022 Jun2025-04-19T07:08:57.582Z2025-02-19T03:22:29.407ZS-EPMC92226743574201010.3390/foods11121812