Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: Physicochemical properties and oxidative protection of encapsulated flaxseed oil

被引：145

作者：

Karaca, Asli Can ^{[1
]}

Nickerson, Michael ^{[1
]}

Low, Nicholas H. ^{[1
]}

机构：

[1] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada

来源：

FOOD CHEMISTRY | 2013年 / 139卷 / 1-4期

关键词：

Flaxseed oil; Microencapsulation; Legume protein; Freeze-drying; Oxidative stability; FISH-OIL; PHYSICAL-CHARACTERISTICS; MICROENCAPSULATION; STABILITY; RELEASE; CULTIVARS; EMULSIONS;

D O I：

10.1016/j.foodchem.2013.01.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Flaxseed oil was microencapsulated, employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin, followed by freeze-drying. Effects of oil concentration (5.3-21.0%), protein source (CPI vs. LPI) and maltodextrin type (DE 9 and 18) and concentration (25.0-40.7%), on both the physicochemical characteristics and microstructure of the microcapsules, were investigated. It was found that an increase in emulsion oil concentration resulted in a concomitant increase in oil droplet diameter and microcapsule surface oil content, and a decrease in oil encapsulation efficiency. Optimum flaxseed oil encapsulation efficiency (similar to 83.5%), minimum surface oil content (similar to 2.8%) and acceptable mean droplet diameter (3.0 mu m) were afforded with 35.5% maltodextrin-DE 9 and 10.5% oil. Microcapsules, formed by employing these experimental conditions, showed a protective effect against oxidation versus free oil over a storage period of 25 d at room temperature. Crown Copyright (C) 2013 Published by Elsevier Ltd. All rights reserved.

引用

页码：448 / 457

页数：10

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