Effective stabilization of CLA by microencapsulation in pea protein.

Autor: Costa AM; Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Nunes JC; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Lima BN; Instituto de Macromoléculas Heloisa Mano, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Pedrosa C; Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Calado V; Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Torres AG; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil., Pierucci AP; Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. Electronic address: pierucci@nutricao.ufrj.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2015 Feb 01; Vol. 168, pp. 157-66. Date of Electronic Publication: 2014 Jul 11.
DOI: 10.1016/j.foodchem.2014.07.016
Abstrakt: CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.
(Copyright © 2014 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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