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

Author(s)

Cristhian Rafael Lopes Francisco

• Document type: Master's Dissertation
• Press: Campinas, SP.
• Institution: Universidade Estadual de Campinas (UNICAMP). Faculdade de Engenharia de Alimentos
• Defense date: 2020-03-09

Examining board members

Miriam Dupas Hubinger; Louise Emy Kurozawa; Odinei Hess Gonçalves

• Advisor: Miriam Dupas Hubinger; Izabela Dutra Alvim

Abstract

The correlation between the physical and barrier properties of the wall of spray-dried microparticles with its capacity of retention and protection of an active it is a subject very few explored so far. The aim of this work was to evaluate the effect of using small amounts of pea protein concentrate as emulsifier and on the barrier properties of spray-dried microparticles containing orange essential oil. Through the study of the physicochemical properties and stability of emulsions, two formulations containing different amounts of protein (2.4 and 4.8% (w/w)) were selected for the production of spray-dried microparticles. The microparticles presented high oil retention values (84.1 to 100%) and good physicochemical properties, confirming that the applied methodology was suitable for the production of particles capable of encapsulate a volatile compound. About 53% of the oil added was retained in the microparticles and 76 mg of limonene oxide/g limonene were produced after four weeks of storage at room temperature. The barrier properties of the microparticles (pore size and surface area) showed good correlation with the stability assay; no modification on the structure of the matrix was verified as a response to the increase on protein concentration. Based on these results, pea protein, even at low concentrations, may be used as an alternative to animal and synthetic emulsifiers, for the production of spray-dried microparticles with a high load of a volatile compound (AU)

• FAPESP's process: 18/16176-4 - Effects of the use of PEA protein concentrate in the barrier properties of microparticles containing D-limonene produced by spray drying
• Grantee: Cristhian Rafael Lopes Francisco
• Support Opportunities: Scholarships in Brazil - Master