The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability
| Autor: | Cristhian Rafael Lopes Francisco, Bruna Barbon Paulo, Fernando Divino De Oliveira Júnior, Ana Paula Aparecida Pereira, Glaucia Maria Pastore, Ana Silvia Prata, Izabela Dutra Alvim, Miriam Dupas Hubinger |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Current Research in Food Science, Vol 5, Iss , Pp 878-885 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2665-9271 47465468 |
| DOI: | 10.1016/j.crfs.2022.05.003 |
| Popis: | In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at Aw ∼ 0.3. The nitrogen adsorption and positron annihilation lifetime spectroscopy measurements showed that the increase of PPC concentration from 2.4 to 4.8 wt% (g of PPC/100 g of emulsion) did not affect the porosity features of the microparticles. These results were confirmed by the profiles of OEO retention and limonene oxide production, which were similar for both samples throughout four weeks of storage. Based on these results, we verified that the lower amount of PPC we tested can effectively protect the OEO during storage, showing that a relatively cheaper orange flavor powder can be produced using less protein. |
| Databáze: | Directory of Open Access Journals |
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