TY - JOUR
T1 - Microencapsulation of docosahexaenoic acid (DHA) with four wall materials including pea protein-modified starch complex
AU - Yildiz, Gulcin
AU - Ding, Junzhou
AU - Gaur, Shashank
AU - Andrade, Juan
AU - Engeseth, Nicki E.
AU - Feng, Hao
N1 - Publisher Copyright:
© 2018 Elsevier B.V.
PY - 2018/7/15
Y1 - 2018/7/15
N2 - Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products. This study was conducted to examine the effect of wall materials on protection of DHA in canola oil against oxidation. A total of 4 wall materials including pea protein isolate (PPI), pea protein isolate - modified starch complex (PPI-MS), Tween 20, and SDS were used for microemulsion preparation with canola oil containing DHA. The freeze-dried powders were analyzed with respect to physicochemical characteristics, oxidative stability, and release properties. The results showed that the PPI-MS as a natural polymeric wall material exhibited similar or better encapsulation efficiency and acceptable level of peroxide value compared to the synthetic surfactants (Tween 20 and SDS). The utilization of protein-polysaccharide complexes enabled the incorporation of specific properties of each biopolymer to further improve emulsion stability for the production of capsules with improved oxidative stability.
AB - Omega-3 fatty acids, specifically docosahexaenoic acid (DHA, 22 carbons and 6 double bonds) are fundamental compounds for a healthy diet. However, due to their unsaturated nature, omega fatty acid-rich oils are chemically unstable and susceptible to oxidative deterioration. The oxidation results in production of free radicals and unpleasant tastes, negatively impacting the shelf-life, sensory properties, and acceptability of food products. This study was conducted to examine the effect of wall materials on protection of DHA in canola oil against oxidation. A total of 4 wall materials including pea protein isolate (PPI), pea protein isolate - modified starch complex (PPI-MS), Tween 20, and SDS were used for microemulsion preparation with canola oil containing DHA. The freeze-dried powders were analyzed with respect to physicochemical characteristics, oxidative stability, and release properties. The results showed that the PPI-MS as a natural polymeric wall material exhibited similar or better encapsulation efficiency and acceptable level of peroxide value compared to the synthetic surfactants (Tween 20 and SDS). The utilization of protein-polysaccharide complexes enabled the incorporation of specific properties of each biopolymer to further improve emulsion stability for the production of capsules with improved oxidative stability.
KW - Encapsulation efficiency
KW - Mano-thermo-sonication (MTS)
KW - Omega-3 fatty acid
KW - Oxidative stability
KW - PPI-modified starch complexes
KW - Release property
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U2 - 10.1016/j.ijbiomac.2018.03.175
DO - 10.1016/j.ijbiomac.2018.03.175
M3 - Article
C2 - 29605255
AN - SCOPUS:85045057925
SN - 0141-8130
VL - 114
SP - 935
EP - 941
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
ER -