Effective stabilization of CLA by microencapsulation in pea protein
- PMID: 25172695
- DOI: 10.1016/j.foodchem.2014.07.016
Effective stabilization of CLA by microencapsulation in pea protein
Abstract
CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.
Keywords: Carboxymethylcellulose; Encapsulation; Lipid oxidation; Maltodextrin; Pea protein concentrate; Spray-drying.
Copyright © 2014 Elsevier Ltd. All rights reserved.
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