Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

Author(s)

Comunian, Talita A. ^[1] ; Roschel, Gabriela Grassmann ^[2] ; da Silva Anthero, Ana Gabriela ^[1] ; de Castro, Inar Alves ^[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 Pharmaceut Sci, Av Prof Lineu Prestes 580, BR-05434070 Sao Paulo, SP - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 326, OCT 1 2020.
• Web of Science Citations: 0

Abstract

This study aimed at encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (Pickering), and combined with modified starch (WPI:Capsul (R)) as emulsifiers/wall materials. Emulsions were stable under different stress conditions. Pickering emulsions presented bigger droplet size (6.49-9.98 mu m) when compared to WPI (1.88-4.62 mu m) and WPI:Capsul (R) emulsions (1.68-5.62 mu m). Sixteen fatty acids were identified in PSO. WPI treatment was considered the best formulation since it presented the highest fatty acid retention (68.51, 65.47, 47.27, 53.68, 52.95, and 52.28% for linoleic, oleic, punicic, a-eleostearic, catalpic, and beta-eleostearic acids after 30 days-storage, respectively) and protected the oil against volatile compound formation (heptanal, (E,E)-2,4-heptadienal, (Z)-2-heptenal, octanal, pentanal, (E)-2-hexenal, (E)-2-octenal, nonanal, (E)-2-decenal, and (E,E)-2,4-octadienal), which did not occur with free PSO. Overall, encapsulation protected PSO against oxidation over time, which may allow the development of new functional foods. (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