Encapsulation of Pomegranate Seed Oil by Emulsification Followed by Spray Drying: Evaluation of Different Biopolymers and Their Effect on Particle Properties

Author(s)

Comunian, Talita A. ^[1] ; da Silva Anthero, Ana Gabriela ^[1] ; Bezerra, Eveling Oliveira ^[1] ; Freitas Moraes, Izabel Cristina ^[2] ; Hubinger, Miriam Dupas ^[1]

Affiliation

^[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Engn, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP - Brazil

^[2] Univ Sao Paulo, Sch Anim Sci & Food Engn, Ave Duque de Caxias Norte 225, CP 23, BR-13535900 Pirassununga, SP - Brazil

• Document type: Journal article
• Source: Food and Bioprocess Technology; v. 13, n. 1, p. 53-66, JAN 2020.
• Web of Science Citations: 12

Abstract

Pomegranate seed oil (PSO) is rich in bioactive compounds and is susceptible to oxidation. This research sought to encapsulate PSO in conventional and Pickering emulsions using whey protein isolate (WPI) microgels, WPI in its natural form, gum Arabic (GA), and WPI combinations with GA, maltodextrin (MD), and modified starch (Capsul (R)) as aqueous phase/emulsifier followed by spray drying. Emulsions with 1.39-2.55 mu m droplet size, low viscosity (1.47-3.96 mPa s), and final interfacial tensions of 4.21-9.97 mN m(-1) were obtained. All formulations were stable with the Turbiscan stability index between 4.57% and 12.95% at 24 h. Emulsions resulted in particles with encapsulation efficiency and yield of 56.28-73.83% and 28.07-93.99%, respectively. PSO powders had small particle sizes (9.86-22.60 mu m), high glass transition temperature (103.24-121.62 degrees C), and oxidative stability index (OSI) of 2.71 h and in the range of 4.11-21.23 h for non-encapsulated and encapsulated PSO, respectively. All formulations promoted the oil oxidative protection when compared with the non-encapsulated one. Treatments presented feasible values of A(w), moisture, solubility, and hygroscopicity for handling and storage of the powders. WPI, WPI:Capsul (R), and Pickering treatments promoted greater protection of the encapsulated oil; however, the combination of WPI with modified starch was considered the best wall material, allowing protection of PSO and future applications in the food industry. (AU)

• FAPESP's process: 18/01710-5 - Influence of the oil-in water emulsion composition on the properties of the structure and functionality of particles obtained by spray drying
• Grantee: Talita Aline Comunian
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 18/02132-5 - Microparticles of paprika oleoresin using different wall materials and evaluation of the inducer satiety effect
• Grantee: Ana Gabriela da Silva Anthero Rissato
• Support Opportunities: Scholarships in Brazil - Doctorate