Chickpea protein/pectin applied to buriti oil emulsification and encapsulation: interfacial rheology and ageing of the encapsulant matrix

• Grant number: 17/05107-9
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• Start date: May 12, 2017
• End date: December 11, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Vânia Regina Nicoletti Telis
• Grantee: Poliana Moser
• Supervisor: Stephan Drusch
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil
• Institution abroad: Technical University of Berlin (TU), Germany
• Associated to the scholarship: 16/06204-5 - Production and stability of chickpea protein-pectin emulsions and microparticles of buriti (Mauritia flexuosa) oil: ageing of the encapsulant matrix, BP.PD

Abstract

Colloidal systems based on natural biopolymers are being increasingly used for application as emulsifying and encapsulation systems. Protein/polysaccharide blends may exhibit associative behavior, in which the electrostatic interaction helps in the formation and stabilization of emulsions. When subjected to spray-drying, these emulsions produce microcapsules that can protect encapsulated oils against oxidative degradation. However, synergistic interaction of protein/polysaccharide and the stress due to atomization modify o/w interface, thus it is necessary to preserve the interfacial structure to maintain desired functionality. Although protein/polysaccharide combination presents good performance as encapsulating, some factors may affect the matrix stability during storage. In this context, this study aims to use chickpea protein with pectin in order to emulsify and microencapsulate buriti oil by spray-drying, resulting in bilayer microparticle with high stability. The emulsion will be evaluated through of interfacial rheology and correlated with stress due to atomization. The physical ageing of the microcapsules, as well as its correlation with the oxidative stability of oil and carotenoid stability, will be evaluated during storage at different temperatures and relative humidity.

Scientific publications

(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)

MOSER, POLIANA; FERREIRA, SUNGIL; NICOLETTI, VANIA REGINA. Buriti oil microencapsulation in chickpea protein-pectin matrix as affected by spray drying parameters. FOOD AND BIOPRODUCTS PROCESSING, v. 117, p. 183-193, SEP 2019. (14/02910-7, 17/05107-9, 16/06204-5)

MOSER, POLIANA; NICOLETTI, VANIA REGINA. Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules. FOOD HYDROCOLLOIDS, v. 107, OCT 2020. (17/05107-9, 14/02910-7, 16/06204-5)