Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spr
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ORIGINAL ARTICLE
Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying Eliana M. Ve´lez-Erazo1 • Isabela Lima Silva1 • Talita Comunian1 Louise E. Kurozawa1 • Miriam Dupas Hubinger1
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Revised: 10 September 2020 / Accepted: 1 October 2020 Association of Food Scientists & Technologists (India) 2020
Abstract Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X1: pea protein X2: oil concentration). Hi-Cap 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying. The validated formulation with 13.50% (w/w) oil and 3.87% (w/w) pea protein presented the best stability conditions (no phase separation for 7 days, monomodal size distribution, and 1.59 lm of moda diameter). Particles showed high encapsulation efficiency (87.71 and 91.97% for MD and HC, respectively) and low water activity and moisture values (0.114–0.150% and 2.64–3.41%, respectively). HC particles exhibited better physicochemical and structural characteristics, apart from their good reconstitution, which shows the potential of this approach as a viable alternative for the use of rich-plant ingredients, such as chia oil and pea protein.
& Eliana M. Ve´lez-Erazo [email protected] Isabela Lima Silva [email protected] Talita Comunian [email protected] Louise E. Kurozawa [email protected] Miriam Dupas Hubinger [email protected] 1
Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, SP 13083-862, Brazil
Keywords Maximization Emulsion Stability Hi-Cap 100 Maltodextrin Microencapsulation
Introduction Chia seeds have strong commercial and health importance due to their high content of oil rich in polyunsaturated fatty acids (PUFA) (linolenic and linoleic acid). However, due to its composition, chia oil is highly sensitive to light, temperature and oxygen, which limits its application by the food industry (Chang and Nickerson 2018). Microencapsulation represents an alternative to chia oil protection, where emulsification and spray drying processes are examples of the most used encapsulation techniques for food ingredients (Jafari et al. 2008). Oil-in-water (O/W) emulsion system can be defined as a colloidal dispersion composed of small oil droplets dispersed in a continuous aqueous phase, stabilized by the addition of emulsifiers (McClements 2005). In this sense, proteins have been used as a good emulsifier for oil-inwater emulsions, where the most studied are the animal proteins such as whey protein (Hosseini et al. 2019) or fish meat protein (Unnikrishnan et al. 2019). However, vegetal proteins have some interesting characteristics that can be explored for the encapsulation of PUFA-rich oils. Pea protein emerges as a sustainable alternative to animal protein,
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