Microencapsulation and agglomeration of mussel meat protein hydrolysate for use as flavoring

• Grant number: 12/50411-4
• Support Opportunities: Regular Research Grants
• Start date: August 01, 2012
• End date: December 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Miriam Dupas Hubinger
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Spray drying is the most widely microencapsulation method used by the flavors industries, employing primarily maltodextrins and gum arabic as carrier agents. The mussel flavor formation occurs during the protein enzymatic hydrolysis of mussel meat, producing amino acids and peptides that can form aldehydes and carbonyl groups which, by reaction with reducing sugars result in the formation of volatile compounds. This characteristic flavor from mussel meat allows its application as a food flavoring. The development of mussel meat new products can be an excellent alternative to diversify and increase their consumption. Thus, the objective of this work is the study of microencapsulation of protein hydrolyzate mussel meat by spray drying and its agglomeration in fluidized bed. The processing will allow an extended shelf life, maintaining the characteristics of flavoring, in addition to providing physical stability and the powder instantization. The mussel meat hydrolysis will be carried out with ProtamexTM enzyme under temperature of 51°C, concentration enzyme: substrate of 4.5% (w/w) and static pH 6.85 conditions. In the microencapsulation by spray drying, will be studied the influence of the temperature of drying air, flow rate of the hydrolysed suspensions and different concentrations of the carrier agents (maltodextrin, gum arabic and modified starch Hicap 100). The agglomeration of the mussel meat hydrolyzate microparticles will be performed in a fluidized bed. Products obtained will be evaluated for their chemical, physical, physicochemical and sensory characteristics. The stability tests should be performed with monitoring of moisture, volatiles retention and the sensory characteristics stability. (AU)

Scientific publications

(12)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CONSOLI, LARISSA; GRIMALDI, RENATO; SARTORI, TANARA; MENEGALLI, FLORENCIA CECILIA; HUBINGER, MIRIAM DUPAS. Gallic acid microparticles produced by spray chilling technique: Production and characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 65, p. 79-87, JAN 2016. (12/50411-4)

DA SILVA CARVALHO, ANA GABRIELA; DA COSTA MACHADO, MARIANA TEIXEIRA; DA SILVA, VANESSA MARTINS; SARTORATTO, ADILSON; FERREIRA RODRIGUES, RODNEY ALEXANDRE; HUBINGER, MIRIAM DUPAS. Physical properties and morphology of spray dried microparticles containing anthocyanins of jussara (Euterpe edulis Martius) extract. Powder Technology, v. 294, p. 421-428, JUN 2016. (09/54137-1, 12/50411-4)

FURTADO, GUILHERME DE FIGUEIREDO; ALMEIDA, FLAVIA SOUZA; SATO, ANA CARLA KAWAZOE; HUBINGER, MIRIAM DUPAS. Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior. Food Research International, v. 161, p. 8-pg., 2022-08-27. (12/50411-4, 19/27354-3, 06/03263-9, 17/08130-1, 09/54137-1)

NOELLO, C.; CARVALHO, A. G. S.; SILVA, V. M.; HUBINGER, M. D.. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. Food Research International, v. 89, n. 1, p. 549-557, NOV 2016. (09/54137-1, 15/11984-7, 12/50411-4)

CONSOLI, LARISSA; OLIVEIRA DIAS, RAMONITA APARECIDA; DA SILVA CARVALHO, ANA GABRIELA; DA SILVA, VANESSA MARTINS; HUBINGER, MIRIAM DUPAS. Resveratrol-loaded microparticles: Assessing Maillard conjugates as encapsulating matrices. Powder Technology, v. 353, p. 247-256, JUL 15 2019. (12/50411-4, 09/54137-1, 15/11984-7)

CARVALHO, JULIANA DOMINGUES DOS SANTOS; ORIANI, VIVIAN BOESSO; DE OLIVEIRA, GLAZIELI MARANGONI; HUBINGER, MIRIAM DUPAS. Solid lipid microparticles loaded with ascorbic acid: Release kinetic profile during thermal stability. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 45, n. 6, JUN 2021. (12/50411-4)

SARTORI, TANARA; MENEGALLI, FLORENCIA CECILIA. Development and characterization of unripe banana starch films incorporated with solid lipid microparticles containing ascorbic acid. FOOD HYDROCOLLOIDS, v. 55, p. 210-219, APR 2016. (12/50411-4)

BRETERNITZ, NIRSE RUSCHEINSKY; ANDRE BOLINI, HELENA MARIA; HUBINGER, MIRIAM DUPAS. Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 83, p. 141-149, SEP 15 2017. (09/54137-1, 12/50411-4)

BRETERNITZ, NIRSE RUSCHEINSKY; DE VASCONCELOS FIDELIS, CARLOS HENRIQUE; SILVA, VANESSA MARTINS; EBERLIN, MARCOS NOGUEIRA; HUBINGER, MIRIAM DUPAS. Volatile composition and physicochemical characteristics of mussel (Perna perna) protein hydrolysate microencapsulated with maltodextrin and n-OSA modified starch. FOOD AND BIOPRODUCTS PROCESSING, v. 105, p. 12-25, SEP 2017. (09/54137-1, 12/50411-4)

SARTORI, TANARA; CONSOLI, LARISSA; HUBINGER, MIRIAM DUPAS; MENEGALLI, FLORENCIA CECILIA. Ascorbic acid microencapsulation by spray chilling: Production and characterization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 63, n. 1, p. 353-360, SEP 2015. (12/50411-4)

MARSON, GABRIELA VOLLET; SATURNO, RAFAELA POLESSI; COMUNIAN, TALITA ALINE; CONSOLI, LARISSA; DA COSTA MACHADO, MARIANA TEIXEIRA; HUBINGER, MIRIAM DUPAS. Maillard conjugates from spent brewer's yeast by-product as an innovative encapsulating material. Food Research International, v. 136, OCT 2020. (18/04067-6, 11/51707-1, 15/11984-7, 15/24351-2, 06/03263-9, 16/18465-8, 11/06083-0, 12/50411-4, 09/54137-1)

NOELLO, C.; CARVALHO, A. G. S.; SILVA, V. M.; HUBINGER, M. D.. Spray dried microparticles of chia oil using emulsion stabilized by whey protein concentrate and pectin by electrostatic deposition. Food Research International, v. 89, p. 9-pg., 2016-11-01. (09/54137-1, 12/50411-4, 15/11984-7)