Production and characterization of Ziziphus jujuba extract‐loaded composite whey protein and pea protein beads based on sodium alginate–IFPG (insoluble fraction of Persian gum).

Autor: Khoshdouni Farahani, Zahra, Mousavi, Mohammad, Seyedain Ardebili, Mahdi, Bakhoda, Hossein
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Zdroj: Journal of the Science of Food & Agriculture; May2023, Vol. 103 Issue 7, p3674-3684, 11p
Abstrakt: BACKGROUND: This research was aimed at the fabrication of jujube extract (JE)‐loaded beads by extrusion, using whey protein isolate (WPI), chickpea protein concentrate (PPC) and a combination of two types of hydrocolloid insoluble fraction of Persian gum (IFPG) and sodium alginate (Al). RESULTS: JE‐loaded beads with the highest encapsulation efficiency (10.87%) and polyphenol content (120.8 mg L−1 gallic acid) were obtained using Al‐IFPG/PPC at 4 °C. The Al‐IFPG, Al‐IFPG/WPI and Al‐IFPG/PPC beads revealed 5.66, 6.85 and 5.76 mm bead size, respectively, and almost all of them demonstrated a homogeneous and spherical structure. Fourier transform infrared spectroscopy data proved that the stable structure of the Al‐IFPG beads was due to hydrogen bonding and electrostatic interactions. The thermostability of beads loaded with JE based on Al‐IFPG/WPI was significantly enhanced compared to pure Al‐IFPG. Texture evaluation of JE‐loaded beads based on Al‐IFPG incorporation with WPI revealed an increment in the hardness of beads. CONCLUSION: This study confirmed the potential of Al‐IFPG complex beads for the effective delivery of jujube extract via incorporation into pea and whey proteins and for the expansion of its use in products. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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