Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates

被引：73

作者：

Pham, Loc B. ^{[1
]}

Wang, Bo ^{[2
]}

Zisu, Bogdan ^{[3
]}

Tuyen Truong ^{[1
]}

Adhikari, Benu ^{[1
]}

机构：

[1] RMIT Univ, Sch Sci, Melbourne, Vic 3028, Australia

[2] Australian Catholic Univ, Sydney, NSW 2060, Australia

[3] Spraying Syst Co Pty Ltd, Truganina, Vic 3029, Australia

来源：

FOOD HYDROCOLLOIDS | 2020年 / 107卷

关键词：

Flaxseed oil; Flaxseed polyphenols; Hydroxytyrosol; Complex coacervates; Lipid oxidation; Microencapsulation; FUNCTIONAL-PROPERTIES; SECONDARY STRUCTURE; PHENOLIC-COMPOUNDS; FISH-OIL; RHEOLOGICAL PROPERTIES; TUNA OIL; SPRAY; ENCAPSULATION; EXTRACTION; OPTIMIZATION;

D O I：

10.1016/j.foodhyd.2020.105944

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to evaluate the applicability of polyphenol-adducted flaxseed protein isolate (FPI)-flaxseed gum (FG) complex coacervates to encapsulate flaxseed oil (FO). FPI was covalently adducted with flaxseed polyphenol (FPP) or hydroxytyrosol (HT). beta-sheet was major secondary structure of FPI and its covalent conjugation with polyphenols further increased the beta-sheet content. The extent of increase of this ordered structure was found to depend on the type of aducted polyphenol. Subsequently, complex coacervation between polyphenol adducted FPI and FG was studied in terms of optimum complex coacervation pH and protein-to-gum ratio. Compared to FPI and FPI-polyphenol adducts, FPI/FG, (FPI-FPP)/FG and (FPI-HT)/FG complex coacervates had significantly higher random coil and significantly lower beta-sheet contents suggesting that these complex coacervates had less ordered structure. Finally, the spray-dried microcapsule powders of FO were produced using FPI/FG, (FPI-FPP)/FG and (FPI-HT)/FG as shell materials. Physicochemical properties of these microcapsules, including surface oil, microencapsulation efficiency and stability against oxidation, were determined. The optimum pH for complex coacervation between FPI/FG, (FPI-FPP)/FG and (FPI-HT)/FG was very close (4.6. 0.1) and the optimum protein-to-gum ratio of 6.0 was also identical. All these microcapsules had irregular shape with wrinkled surface morphology. The microcapsules produced using (FPI-HT)/FG complex coacervates had lowest surface oil (1%, w/w) and highest microencapsulation efficiency (95.4%). The microcapsules encapsulated using (FPI-FPP)/FG complex coacervates had the highest stability against oxidation as measured by peroxide value and p-anisidine value. Overall the complex coacervates produced using polyphenol adducted FPI and FG were found to be better than FPI/FG complex coacervates as encapsulating shell materials for oxygen-sensitive oil.

引用

页数：12

共 65 条

[1]

[Anonymous], 2005, Official methods of analysis

[2]

Anwar F, 2012, ACTA SCI POLON-TECHN, V11, P293

[3] The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying [J].