Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex
| Autor: | Juan E. Andrade, Junzhou Ding, Gulcin Yildiz, Hao Feng, Nicki E. Engeseth, Shashank Gaur |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
food.ingredient Docosahexaenoic Acids Capsules engineering.material Biochemistry Modified starch 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food Structural Biology Food science Peroxide value Canola Omega 3 fatty acid Molecular Biology Plant Proteins 030109 nutrition & dietetics Pea protein Peas Starch 04 agricultural and veterinary sciences General Medicine 040401 food science chemistry Docosahexaenoic acid Emulsion engineering Biopolymer |
| Zdroj: | International Journal of Biological Macromolecules. 114:935-941 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2018.03.175 |
| Popis: | Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products. This study was conducted to examine the effect of wall materials on protection of DHA in canola oil against oxidation. A total of 4 wall materials including pea protein isolate (PPI), pea protein isolate - modified starch complex (PPI-MS), Tween 20, and SDS were used for microemulsion preparation with canola oil containing DHA. The freeze-dried powders were analyzed with respect to physicochemical characteristics, oxidative stability, and release properties. The results showed that the PPI-MS as a natural polymeric wall material exhibited similar or better encapsulation efficiency and acceptable level of peroxide value compared to the synthetic surfactants (Tween 20 and SDS). The utilization of protein-polysaccharide complexes enabled the incorporation of specific properties of each biopolymer to further improve emulsion stability for the production of capsules with improved oxidative stability. |
| Databáze: | OpenAIRE |
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