NDLI: Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

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Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Content Provider	MDPI
Author	Mar, ía Gabriela Bordón Marcela, Lilian Martínez Barrera, Gabriela Noel Penci, Maria C. Bori, Andrea Caballero, Victoria Ribotta, Pablo
Copyright Year	2020
Description	Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.
Starting Page	22
e-ISSN	25043900
DOI	10.3390/proceedings2020053022
Journal	Proceedings
Issue Number	1
Volume Number	53
Language	English
Publisher	MDPI
Publisher Date	2020-09-01
Access Restriction	Open
Subject Keyword	Proceedings Food Science and Technology Chia Seed Oil Complex Coacervation Freeze and Spray Drying Microencapsulation Oxidative Stability Ternary Wall Material Blend
Content Type	Text

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