Encapsulation of different spice essential oils in quinoa protein isolate-gum Arabic coacervates for improved stability

被引：34
作者：
Chen, Kai [1 ,2 ]
Zhang, Min [1 ,3 ,6 ]
Mujumdar, Arun S. [4 ]
Wang, Mingqi [5 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
[2] Jiangnan Univ, China Gen Chamber Commerce Key Lab Fresh Food Proc, Wuxi 214122, Jiangsu, Peoples R China
[3] Jiangnan Univ, Jiangsu Prov Int Joint Lab Fresh Food Smart Proc &, Wuxi 214122, Jiangsu, Peoples R China
[4] McGill Univ, Macdonald Coll, Dept Bioresource Engn, Ste Anne De Bellevue, PQ, Canada
[5] Zhengzhou Xuemailong Food Flavor Co, Zhengzhou, Henan, Peoples R China
[6] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
来源：
CARBOHYDRATE POLYMERS | 2023年 / 300卷
关键词：
Quinoa protein isolate; Complex coacervation; Spice essential oils; Microcapsules; Stability; IN-VITRO DIGESTION; COMPLEX COACERVATION; MICROENCAPSULATION; GELATIN;
D O I：
10.1016/j.carbpol.2022.120250
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
A fully plant-based wall material, quinoa protein isolate-gum Arabic (QPI-GA) complex coacervate, was devel-oped for stability improvement of different spice essential oils (EOs): Sichuan pepper EO (SPEO), ginger EO (GEO), and star anise EO (SAEO). The optimum pH and QPI-to-GA ratio to form QPI-GA coacervates were experimentally confirmed to be 3.6 and 4:1. IF, FTIR, and XRD analyses (shown in supplementary information) indicated that complex coacervation generated electrostatic interactions between QPI and GA molecules and caused a more ordered structure of QPI-GA coacervates. The QPI-GA coacervates exhibited high encapsulation efficiency for SPEO (82.53 symbolscript 1.59 %), GEO (88.19 symbolscript 2.37 %), and SAEO (84.68 symbolscript 1.51 %). The encapsulated EOs showed substantially higher stability in comparison to free EOs, while some differences in each type of stability among encapsulated EOs were observed. Additionally, the QPI-GA coacervate wall materials made EOs stable in oral and gastric stages and sustainably release in intestinal stage, which contributed to the excellent absorption of EOs in simulated digestion.
引用
收藏
页数：10
相关论文
共 42 条
[1]   Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa willd) protein isolates [J].
Abugoch, Lilian E. ;
Romero, Nalda ;
Tapia, Cristian A. ;
Silva, Jorge ;
Rivera, Monica .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (12) :4745-4750
[2]   Neodymium metal nanorods as camptothecin-carriers [J].
Alexander, Aleyamma ;
Pillai, Archana Sumohan ;
Manikantan, Varnitha ;
Varalakshmi, Govindaraj Sri ;
Akash, Bose Allben ;
Enoch, Israel V. M. V. .
MATERIALS LETTERS, 2022, 320
[3]   Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums [J].
Carpentier, Jeremy ;
Conforto, Egle ;
Chaigneau, Carine ;
Vendeville, Jean-Eudes ;
Maugard, Thierry .
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2022, 77
[4]   Influence of heat denaturation and freezing-lyophilization on physicochemical and functional properties of quinoa protein isolate [J].
Cerdan-Leal, Martin A. ;
Lopez-Alarcon, Cyndy A. ;
Ortiz-Basurto, Rosa, I ;
Luna-Solano, Guadalupe ;
Jimenez-Fernandez, Maribel .
CEREAL CHEMISTRY, 2020, 97 (02) :373-381
[5]   Microencapsulation of Sichuan pepper essential oil in soybean protein isolate-Sichuan pepper seed soluble dietary fiber complex coacervates [J].
Chen, Kai ;
Zhang, Min ;
Adhikari, Benu ;
Wang, Mingqi .
FOOD HYDROCOLLOIDS, 2022, 125
[6]   Quinoa protein-gum Arabic complex coacervates as a novel carrier for eugenol: Preparation, characterization and application for minced pork preservation [J].
Chen, Kai ;
Zhang, Min ;
Mujumdar, Arun S. ;
Wang, Haixiang .
FOOD HYDROCOLLOIDS, 2021, 120
[7]   Action of ginger essential oil (Zingiber officinale) encapsulated in proteins ultrafine fibers on the antimicrobial control in situ [J].
da Silva, Francine Tavares ;
da Cunha, Kamila Furtado ;
Fonseca, Laura Martins ;
Antunes, Mariana Dias ;
Mello El Halal, Shanise Lisie ;
Fiorentini, Angela Maria ;
Zavareze, Elessandra da Rosa ;
Guerra Dias, Alvaro Renato .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2018, 118 :107-115
[8]   Citronella essential oil microencapsulation by complex coacervation with leather waste gelatin and sodium alginate [J].
de Matos, Eric F. ;
Scopel, Bianca S. ;
Dettmer, Aline .
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING, 2018, 6 (02) :1989-1994
[9]   In-vitro digestion of probiotic bacteria and omega-3 oil co-microencapsulated in whey protein isolate-gum Arabic complex coacervates [J].
Eratte, Divya ;
Dowling, Kim ;
Barrow, Colin J. ;
Adhikari, Benu P. .
FOOD CHEMISTRY, 2017, 227 :129-136
[10]   Formulation and characterization of microcapsules encapsulating carvacrol using complex coacervation crosslinked with tannic acid [J].
Guo, Qi ;
Li, Shuai ;
Du, Gengan ;
Chen, Hong ;
Yan, Xiaohai ;
Chang, Shuaidan ;
Yue, Tianli ;
Yuan, Yahong .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 165
12345