Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
| Autor: | Gabriela Grassmann Roschel, Talita A. Comunian, Inar Alves de Castro, Ana Gabriela da Silva Anthero, Miriam Dupas Hubinger |
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| Rok vydání: | 2020 |
| Předmět: |
Hot Temperature
Nonanal 01 natural sciences Pomegranate Analytical Chemistry Modified starch Whey protein isolate chemistry.chemical_compound 0404 agricultural biotechnology ÁCIDOS GRAXOS Plant Oils Food science Desiccation chemistry.chemical_classification biology Chemistry 010401 analytical chemistry Fatty acid Starch 04 agricultural and veterinary sciences General Medicine 040401 food science Pickering emulsion 0104 chemical sciences Octanal Whey Proteins Spray drying Emulsifying Agents Emulsion biology.protein Emulsions Oxidation-Reduction Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP |
| Popis: | This study aimed at encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (Pickering), and combined with modified starch (WPI:Capsul®) as emulsifiers/wall materials. Emulsions were stable under different stress conditions. Pickering emulsions presented bigger droplet size (6.49–9.98 μm) when compared to WPI (1.88–4.62 μm) and WPI:Capsul® emulsions (1.68–5.62 μm). Sixteen fatty acids were identified in PSO. WPI treatment was considered the best formulation since it presented the highest fatty acid retention (68.51, 65.47, 47.27, 53.68, 52.95, and 52.28% for linoleic, oleic, punicic, α-eleostearic, catalpic, and β-eleostearic acids after 30 days-storage, respectively) and protected the oil against volatile compound formation (heptanal, (E,E)-2,4-heptadienal, (Z)-2-heptenal, octanal, pentanal, (E)-2-hexenal, (E)-2-octenal, nonanal, (E)-2-decenal, and (E,E)-2,4-octadienal), which did not occur with free PSO. Overall, encapsulation protected PSO against oxidation over time, which may allow the development of new functional foods. |
| Databáze: | OpenAIRE |
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