Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying.

Autor: Vélez-Erazo, Eliana M., Silva, Isabela Lima, Comunian, Talita, Kurozawa, Louise E., Hubinger, Miriam Dupas
Zdroj: Journal of Food Science & Technology; Oct2021, Vol. 58 Issue 10, p3765-3779, 15p
Abstrakt: Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X1: pea protein X2: oil concentration). Hi-Cap® 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying. The validated formulation with 13.50% (w/w) oil and 3.87% (w/w) pea protein presented the best stability conditions (no phase separation for 7 days, monomodal size distribution, and 1.59 μm of moda diameter). Particles showed high encapsulation efficiency (87.71 and 91.97% for MD and HC, respectively) and low water activity and moisture values (0.114–0.150% and 2.64–3.41%, respectively). HC particles exhibited better physicochemical and structural characteristics, apart from their good reconstitution, which shows the potential of this approach as a viable alternative for the use of rich-plant ingredients, such as chia oil and pea protein. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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