Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

Ingeniería Agrícola y Biosistemas Pub Date : 2019-07-01 DOI:10.5154/R.INAGBI.2019.01.005

J. C. Cuevas-Bernardino, C. Pérez-Alonso, R. Nieto-Ángel, E. Aguirre-Mandujano

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引用次数: 4

Abstract

The use of O/W emulsions with well-functioning wall materials, such as whey protein and pectin from different origins, allows stabilization and protection of bioactive ingredients. The HP-protein interaction allowed the formation of thicker physical barriers, with high MEE and adequate morphology, which can stabilize GSO against oxidation processes. The GSO’s MEE was influenced by the TS content and the type of pectin used. The emulsions with hawthorn pectin from accessions 55 and 100, with 40 % TS, had the highest viscosities in the whole shear rate range. The EWPC-HP100,3:1 treatment produced microcapsules with the highest MEE (71.29 %) and the smallest emulsion droplet diameter (d3,2 = 1.45 μm). Generally, a reduction in droplet size is associated with greater stability for possible use in food matrices. The morphology of the capsules was affected by the type of biopolymer and the concentration of the wall materials. Microcapsules with HP100 had spherical particles with smaller dents on the outer surface than those formulated with CP

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用乳清蛋白和山楂果胶喷雾干燥制备葡萄籽油的微胶囊化

使用功能良好的壁材(如来自不同来源的乳清蛋白和果胶)的O/W乳剂可以稳定和保护生物活性成分。hp -蛋白相互作用允许形成更厚的物理屏障，具有高MEE和适当的形态，这可以稳定GSO抗氧化过程。GSO的MEE受TS含量和所使用果胶种类的影响。在整个剪切速率范围内，原料55和100中山楂果胶的粘度最高，TS含量为40%。EWPC-HP100,3:1处理得到的微胶囊MEE最高(71.29%)，乳滴直径最小(d3,2 = 1.45 μm)。一般来说，液滴大小的减小与食品基质中可能使用的更大的稳定性有关。胶囊的形态受生物聚合物类型和壁材浓度的影响。与CP配制的微胶囊相比，HP100微胶囊的外表面凹痕较小，颗粒呈球形

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Ingeniería Agrícola y Biosistemas

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