Effects of the use of PEA protein concentrate in the barrier properties of microparticles containing D-limonene produced by spray drying

• Grant number: 18/16176-4
• Support Opportunities: Scholarships in Brazil - Master
• Start date: December 01, 2018
• End date: February 29, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
• Principal Investigator: Miriam Dupas Hubinger
• Grantee: Cristhian Rafael Lopes Francisco
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

The spray drying technique has been commonly used in the encapsulation of natural ingredients, such as aromas and colourants, enabling its applications on an industrial scale. However, encapsulation studies already performed only evaluate the matrix in order to verify its efficiency in the protection of the active compound without actually understanding how the barrier is formed and what its influence is on the stability of the encapsulated material. Regarding particulate systems, due to the difficulty in analysis, there are few studies related to the barrier properties of the formed matrix. This project proposes to evaluate the effect of the formed particulate system (lipid phase and wall) on the barrier properties of microparticles obtained by spray drying. Pea protein concentrate will be used mixed with maltodextrin to assess its effect on the migration of volatile compounds of microencapsulated orange essential oil. The barrier properties of the microparticles will be assayed by their physicochemical properties, determined by DSC, FTIR, X-ray diffraction and positron annihilation lifetime spectroscopy(PALS), which will be correlated with release assays.

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)

FRANCISCO, CRISTHIAN RAFAEL LOPES; DE OLIVEIRA JUNIOR, FERNANDO DIVINO; MARIN, GABRIELI; ALVIM, IZABELA DUTRA; HUBINGER, MIRIAM DUPAS. Plant proteins at low concentrations as natural emulsifiers for an effective orange essential oil microencapsulation by spray drying. COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS, v. 607, DEC 20 2020. (18/16176-4, 18/20466-8, 17/15410-0, 09/54137-1)

FRANCISCO, CRISTHIAN RAFAEL LOPES; PAULO, BRUNA BARBON; DE OLIVEIRA, FERNANDO DIVINO; PEREIRA, ANA PAULA APARECIDA; PASTORE, GLAUCIA MARIA; PRATA, ANA SILVIA; ALVIM, IZABELA DUTRA; HUBINGER, MIRIAM DUPAS. The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability. CURRENT RESEARCH IN FOOD SCIENCE, v. 5, p. 8-pg., 2022-01-01. (19/03291-2, 18/20466-8, 09/54137-1, 18/16176-4, 17/15410-0)

Academic Publications

(References retrieved automatically from State of São Paulo Research Institutions)

FRANCISCO, Cristhian Rafael Lopes. Effects of the use of pea protein concentrate in the barrier properties of microparticles containing d-limonene produced by spray drying. 2020. Master's Dissertation - Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos Campinas, SP.