Effect of carrier oil on α-TOCOPHEROL encapsulation in ora-pro-nobis (Pereskia aculeata Miller) mucilage-whey protein isolate microparticles

Publication date: Available online 10 February 2020Source: Food HydrocolloidsAuthor(s): Isabelle Cristina Oliveira Neves, Sérgio Henrique Silva, Natália Leite Oliveira, Amanda Maria Teixeira Lago, Natalie Ng, Arianna Sultani, Pedro Henrique Campelo, Lizzy Ayra Alcântara Veríssimo, Jaime Vilela de Resende, Michael A. RogersAbstractMicroparticles of whey protein isolate (WPI) and ora-pro-nobis mucilage (OPN) encapsulated α-tocopherol were made using long-chain unsaturated (e.g. canola oil (CA)) or medium-chain saturated oil (e.g., coconut oil (CO)) as the carrier oil. Microparticles were produced from CO- or CA-in-water emulsions by freeze-drying emulsions with various ratios of WPI/OPN. Before freeze dying, emulsions exhibited Newtonian or shear-thinning behavior. Drying yields for freeze-dried emulsions ranged between 74.1% and 87.1% w/w, depending on the biopolymers-to-oil ratio and varied depending on whether CA or CO was used as the carrier. WPI:OPN ratios (between 23:1 and 7:1) nor oil phase (e.g. CO or CA) significantly affected the physical properties (e.g., oil retention, water content, and activity) of the dried powder between treatments. Higher powder bulk density (0.22 g cm−3) and encapsulation efficiency (79.8% w/w) were obtained from freeze-drying CO-, compared to CA-in-water emulsions and with higher concentrations of OPN. Over 35 days, α-tocopherol retention and degradation kinetics differed between CO and CA and was dependent on relative humidity. B...
Source: Food Hydrocolloids - Category: Food Science Source Type: research