Combining heat treatment and conjugation between guarana extract and pea protein isolate to produce O/W emulsions loaded with vitamin D₃

Autor(es)

da Silva-Padilha, Marluci Palazzolli ; Oliveira Junior, Fernando Divino ; Francisco, Cristhian Rafael Lopes ; da Cunha, Rosiane Lopes

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 197, p. 14-pg., 2024-10-03.

Resumo

Growing interest in plant-based materials for stabilizing food emulsions is driven by the clean-label trend. Conjugating plant proteins with phenolic compounds from plant extracts enhances their techno-functionality and allows their use as stabilizers of emulsion-based systems. This study aimed to (i) combine heat treatment (HT) and conjugation with guarana extract (GE) to improve the emulsifying ability of pea protein isolate (PPI); (ii) encapsulate vitamin D-3 (VD) in PPI/GE-stabilized emulsions; (iii) evaluate the potential of these formulations in improving VD retention during storage and in vitro bioaccessibility. The particles showed a size distribution ranging from 0.5 to 10 mu m, depending on the processing sequence. Furthermore, HT on PPI dispersions followed by conjugation with GE led to microgels that stabilized emulsions during 30 days of storage at 25 degrees C. Also, the conjugates significantly improved VD retention, ranging from 74 to 100 %, after 30 days of storage at 25 degrees C, even in the presence of UV light. VD-loaded emulsions produced by PPI-GE conjugates showed higher bioaccessibility values (>65 %) compared to emulsions produced by PPI alone (similar to 58 %) and VD-incorporated sunflower oil (37 %). Given the above, the technological modification of PPI through conjugation with GE phenolic compounds and HT efficiently produced O/W emulsions loaded with VD, improving its bioaccessibility and tailoring a system with potential application in plant-based beverage and dessert formulations. (AU)

• Processo FAPESP: 20/13217-1 - Complexos proteína-polifenol estabilizando emulsões produzidas em microcanais
• Beneficiário: Cristhian Rafael Lopes Francisco
• Modalidade de apoio: Bolsas no Brasil - Doutorado
• Processo FAPESP: 22/10347-7 - BIORE-AMAZONIA: biorrefinaria das cadeias de frutos Amazônicos: uma abordagem para intensificação da recuperação de óleos essenciais, moléculas bioativas e produtos de alto valor para ampliar o retorno econômico e social para os produtores do Pará
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 19/27354-3 - Arquitetura de sistemas de liberação coloidais: qual é o papel da estrutura na digestibilidade?
• Beneficiário: Rosiane Lopes da Cunha
• Modalidade de apoio: Auxílio à Pesquisa - Temático