Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP-HMP) on the microencapsulation of buriti oil by spray drying. CP was extracted and characterized by its molecular weight...

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Published inFood hydrocolloids Vol. 107; p. 105929
Main Authors Moser, Poliana, Nicoletti, Vânia Regina, Drusch, Stephan, Brückner-Gühmann, Monika
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.10.2020
Subjects
Chickpea protein
Interfacial shear rheology
Microencapsulation
Oxidative stability
Pectin
Spray drying
Chickpea protein
Spray drying
Pectin
Microencapsulation
Oxidative stability
Interfacial shear rheology
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Abstract The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP-HMP) on the microencapsulation of buriti oil by spray drying. CP was extracted and characterized by its molecular weight distribution, zeta potential and solubility. The adsorption of CP and CP-HMP complexes to the oil/water (O/W) interface was investigated by measurement of the interfacial tension. The interactions between the molecules at the O/W interface were analyzed by interfacial shear rheology. Emulsions containing CP or CP-HMP were prepared at pH 3.5, homogenized and spray dried at 180/70 °C and 210/90 °C (inlet/outlet) temperature. The oil droplet size distribution (ODS) of emulsions before and after spray drying, the encapsulation efficiency (EE) of microcapsules and their oxidative stability were evaluated. The interfacial tension of CP at the O/W interface was not affected by pectin addition. However, interfacial shear rheology revealed strong interactions between CP-HMP complexes, maintaining the physical integrity of emulsion oil droplets during spray drying. On the other hand, interactions in the CP film were weaker and the droplets were affected by spray drying, suffering from an increase in size. The EE of CP-HMP microcapsules was higher than for CP microcapsules, which suggests a synergistic effect. The spray drying temperature had no effect on the EE. During 6 months of storage, a slight increase of the conjugated dienes content was observed for all microcapsules. However, the type of microcapsule and the temperature of spray drying had no effect on the development of lipid oxidation. [Display omitted] •Chickpea protein and pectin form complexes at the oil/water interface.•Increased intermolecular interactions occur in chickpea-pectin interfacial films.•Chickpea-pectin stabilize droplet size against coalescence in spray-dried emulsions.•Conjugated dienes increase during storage of microencapsulated buriti oil.•Encapsulation efficiency of oil is improved by chickpea-pectin bilayer emulsions.
AbstractList The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high methoxylated pectin (CP-HMP) on the microencapsulation of buriti oil by spray drying. CP was extracted and characterized by its molecular weight distribution, zeta potential and solubility. The adsorption of CP and CP-HMP complexes to the oil/water (O/W) interface was investigated by measurement of the interfacial tension. The interactions between the molecules at the O/W interface were analyzed by interfacial shear rheology. Emulsions containing CP or CP-HMP were prepared at pH 3.5, homogenized and spray dried at 180/70 °C and 210/90 °C (inlet/outlet) temperature. The oil droplet size distribution (ODS) of emulsions before and after spray drying, the encapsulation efficiency (EE) of microcapsules and their oxidative stability were evaluated. The interfacial tension of CP at the O/W interface was not affected by pectin addition. However, interfacial shear rheology revealed strong interactions between CP-HMP complexes, maintaining the physical integrity of emulsion oil droplets during spray drying. On the other hand, interactions in the CP film were weaker and the droplets were affected by spray drying, suffering from an increase in size. The EE of CP-HMP microcapsules was higher than for CP microcapsules, which suggests a synergistic effect. The spray drying temperature had no effect on the EE. During 6 months of storage, a slight increase of the conjugated dienes content was observed for all microcapsules. However, the type of microcapsule and the temperature of spray drying had no effect on the development of lipid oxidation. [Display omitted] •Chickpea protein and pectin form complexes at the oil/water interface.•Increased intermolecular interactions occur in chickpea-pectin interfacial films.•Chickpea-pectin stabilize droplet size against coalescence in spray-dried emulsions.•Conjugated dienes increase during storage of microencapsulated buriti oil.•Encapsulation efficiency of oil is improved by chickpea-pectin bilayer emulsions.
ArticleNumber 105929
Author Drusch, Stephan
Nicoletti, Vânia Regina
Brückner-Gühmann, Monika
Moser, Poliana
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  surname: Brückner-Gühmann
  fullname: Brückner-Gühmann, Monika
  organization: Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Germany
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Keywords Chickpea protein
Spray drying
Pectin
Microencapsulation
Oxidative stability
Interfacial shear rheology
Language English
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Snippet The aim of the present study was to investigate the impact of chickpea protein (CP) alone or in the form of sequentially adsorbed chickpea protein and high...
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StartPage 105929
SubjectTerms Chickpea protein
Interfacial shear rheology
Microencapsulation
Oxidative stability
Pectin
Spray drying
Title Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules
URI https://dx.doi.org/10.1016/j.foodhyd.2020.105929
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