| Literature DB >> 25172695 |
A M M Costa1, J C Nunes2, B N B Lima3, C Pedrosa4, V Calado5, A G Torres2, A P T R Pierucci6.
Abstract
CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.Entities:
Keywords: Carboxymethylcellulose; Encapsulation; Lipid oxidation; Maltodextrin; Pea protein concentrate; Spray-drying
Mesh：
Substances：
Year: 2014 PMID： 25172695 DOI： 10.1016/j.foodchem.2014.07.016
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514