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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

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Author(s):
Mendanha, Debora V. [1] ; Molina Ortiz, Sara E. [2] ; Favaro-Trindade, Carmen S. [1] ; Mauri, Adriana [2] ; Monterrey-Quintero, Edneli S. [1] ; Thomazini, Marcelo [1]
Total Authors: 6
Affiliation:
[1] Univ Sao Paulo, Fac Zootecnia & Engn Alimentos, BR-13535900 Pirassununga, SP - Brazil
[2] Univ Nacl La Plata, CIDCA, RA-1900 La Plata, Buenos Aires - Argentina
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 42, n. 8, p. 1099-1104, OCT 2009.
Web of Science Citations: 94
Abstract

The aim of this work was to encapsulate casein hydrolysate by complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results of the sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydroly-state, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate. (C) 2009 Elsevier Ltd. All rights reserved. (AU)