Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

Asli Can Karaca, Michael Nickerson, Nicholas H. Low*

*Bu çalışma için yazışmadan sorumlu yazar

Araştırma sonucu: Dergiye katkıMakalebilirkişi

158 Atıf (Scopus)

Özet

Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (∼83.5%), minimum surface oil content (∼2.8%) and acceptable mean droplet diameter (3.0 μm) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature.

Orijinal dilİngilizce
Sayfa (başlangıç-bitiş)448-457
Sayfa sayısı10
DergiFood Chemistry
Hacim139
Basın numarası1-4
DOI'lar
Yayın durumuYayınlandı - 15 Ağu 2013
Harici olarak yayınlandıEvet

Finansman

Financial assistance for this study was provided by the Saskatchewan Agriculture Development Fund.

FinansörlerFinansör numarası
Saskatchewan Agriculture Development Fund

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