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

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Food and Bioprocess Technology; v. 13, n. 1, p. 53-66, JAN 2020.
• Citações Web of Science: 12

Resumo

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)

• Processo FAPESP: 18/01710-5 - Influência da composição da emulsão óleo-em água nas propriedades da estrutura e na funcionalidade de partículas obtidas por spray drying
• Beneficiário: Talita Aline Comunian
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 18/02132-5 - Micropartículas de oleoresina de páprica obtidas com diferentes materiais de parede e avaliação do efeito indutor de saciedade
• Beneficiário: Ana Gabriela da Silva Anthero Rissato
• Modalidade de apoio: Bolsas no Brasil - Doutorado