Encapsulation and Oxidative Stability of PUFA-Rich Oil Microencapsulated by Spray Drying Using Pea Protein and Pectin

Food and Bioprocess Technology

Volumn 7, Issue 5, 2014, Pages 1505-1517

  Aberkane, Leïla ^a   Roudaut, Gaëlle ^a   Saurel, Rémi ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Emulsion; Microencapsulation; Oxidative stability; Pea protein; PUFA; Spray drying

Indexed keywords

DROPS; EMULSIONS; INTERFACE STATES; MICROENCAPSULATION; OXIDATION; OXIDATION RESISTANCE; POLYUNSATURATED FATTY ACIDS; PROTEINS; REACTION INTERMEDIATES; SCANNING ELECTRON MICROSCOPY; SPRAY DRYING;

ENCAPSULATION EFFICIENCY; OXIDATIVE STABILITY; PARTICLE PRODUCTION; PEA PROTEIN ISOLATES; PEA PROTEINS; PUFA; SCANNING ELECTRON MICROSCOPY IMAGE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EMULSIFICATION;

EID: 84897384726     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1202-9     Document Type: Article

References (57)

1. Aghbashlo, M., Mobli, H., Madadlou, A., & Rafiee, S. (2012). The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion. Food Research International, 49(1), 379-388.
2. Ahn, J.-H., Kim, Y.-P., Lee, Y.-M., Seo, E.-M., Lee, K.-W., & Kim, H.-S. (2008). Optimization of microencapsulation of seed oil by response surface methodology. Food Chemistry, 107(1), 98-105.
3. Bae, E. K., & Lee, S. J. (2008). Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation, 25(8), 549-560.
4. Baik, M. Y., Suhendro, E. L., Nawar, W. W., McClements, D. J., Decker, E. A., & Chinachoti, P. (2004). Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil. Journal of the American Oil Chemists' Society, 81(4), 355-360.
5. Bouyer, E., Mekhloufi, G., Rosilio, V., Grossiord, J.-L., & Agnely, F. (2012). Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field? International Journal of Pharmaceutics, 1-2, 359-378.
6. Carneiro, H. C. F., Tonon, R. V., Grosso, C. R. F., & Hubinger, M. D. (2012). Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering, 115(4), 443-451.
7. Carolina, B. C., Carolina, S., Zamora, M. C., & Jorge, C. (2007). Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors. LWT - Food Science and Technology, 40(10), 1792-1797.
8. Charoen, R., Jangchud, A., Jangchud, K., Harnsilawat, T., Decker, E. A., & McClements, D. J. (2012). Influence of interfacial composition on oxidative stability of oil-in-water emulsions stabilized by biopolymer emulsifiers. Food Chemistry, 131(4), 1340-1346.
9. Chen, B., McClements, D. J., & Decker, E. A. (2010). Role of continuous phase anionic polysaccharides on the oxidative stability of Menhaden oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 58(6), 3779-3784.
10. Chen, B., Li, H., Ding, Y., & Rao, J. (2011). Improvement of physicochemical stabilities of emulsions containing oil droplets coated by non-globular protein-beet pectin complex membranes. Food Research International, 44(5), 1468-1475.
11. Drusch, S., & Berg, S. (2008). Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidative stability. Food Chemistry, 109(1), 17-24.
12. Ducel, V., Saulnier, P., Richard, J., & Boury, F. (2005). Plant protein-polysaccharide interactions in solutions: application of soft particle analysis and light scattering measurements. Colloids and Surfaces B: Biointerfaces, 41(2-3), 95-102.
13. Fuchs, M., Turchiuli, C., Bohin, M., Cuvelier, M. E., Ordonnaud, C., Peyrat-Maillard, M. N., et al. (2006). Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. Journal of Food Engineering, 75(1), 27-35.
14. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., & Saurel, R. (2007). Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International, 40(9), 1107-1121.
15. Gharsallaoui, A., Cases, E., Chambin, O., & Saurel, R. (2009). Interfacial and emulsifying characteristics of acid-treated pea protein. Food Biophysics, 4(4), 273-280.
16. Gharsallaoui, A., Saurel, R., Chambin, O., Cases, E., Voilley, A., & Cayot, P. (2010a). Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry, 122(2), 447-454.
17. Gharsallaoui, A., Yamauchi, K., Chambin, O., Cases, E., & Saurel, R. (2010b). Effect of high methoxyl pectin on pea protein in aqueous solution and at oil/water interface. Carbohydrate Polymers, 80(3), 817-827.
18. Gharsallaoui, A., Roudaut, G., Beney, L., Chambin, O., Voilley, A., & Saurel, R. (2012). Properties of spray-dried food flavours microencapsulated with two-layered membranes: roles of interfacial interactions and water. Food Chemistry, 132(4), 1713-1720.
19. Gray, D. A., Bowen, S. E., Farhat, I., & Hill, S. E. (2008). Lipid oxidation in glassy and rubbery-state starch extrudates. Food Chemistry, 106(1), 227-234.
20. Gueguen, J., & Barbot, J. (1988). Quantitative and qualitative variability of pea (Pisum sativum L.) protein composition. Journal of the Science of Food and Agriculture, 42(3), 209-224.
21. Gueguen, J., Vu, A. T., & Schaeffer, F. (1984). Large-scale purification and characterisation of pea globulins. Journal of the Science of Food and Agriculture, 35(9), 1024-1033.
22. Gueguen, J., Chevalier, M., And, J. B., & Schaeffer, F. (1988). Dissociation and aggregation of pea legumin induced by pH and ionic strength. Journal of the Science of Food and Agriculture, 44(2), 167-182.
23. Guzey, D., & McClements, D. J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science, 128-130, 227-248.
24. Jafari, S. M., Assadpoor, E., Bhandari, B., & He, Y. (2008). Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41(2), 172-183.
25. Jimenez, M., Garcia, H. S., & Beristain, C. I. (2004). Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. European Food Research and Technology, 219(6), 588-592.
26. Jumaa, M., & Müller, B. W. (1998). The effect of oil components and homogenization conditions on the physicochemical properties and stability of parenteral fat emulsions. International Journal of Pharmaceutics, 163(1-2), 81-89.
27. Karel, M., Labuza, T. P., & Maloney, J. F. (1967). Chemical changes in freeze-dried foods and model systems. Cryobiology, 3, 288-296.
28. Katsuda, M. S., McClements, D. J., Miglioranza, L. H. S., & Decker, E. A. (2008). Physical and oxidative stability of fish oil-in-water emulsions stabilized with β-lactoglobulin and pectin. Journal of Agricultural and Food Chemistry, 56(14), 5926-5931.
29. Keogh, M. K., & O'Kennedy, B. T. (1999). Milk fat microencapsulation using whey proteins. International Dairy Journal, 9(9), 657-663.
30. Keogh, M. K., O'Kennedy, B. T., Kelly, J., Auty, M. A., Kelly, P. M., Fureby, A., et al. (2001). Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. Journal of Food Science, 66(2), 217-224.
31. Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D. J., & Decker, E. A. (2005). Stability of spray-dried tuna oil emulsions encapsulated with two-layered interfacial membranes. Journal of Agricultural and Food Chemistry, 53(21), 8365-8371.
32. Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E. A., & McClements, D. J. (2006). Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International, 39(4), 449-457.
33. Labuza, T. P. (1968). Sorption phenomena in foods. Food Technology, 22, 15-24.
34. Levine, H., & Slade, L. (1986). A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs). Carbohydrate Polymers, 6(3), 213-244.
35. Liu, X.-D., Atarashi, T., Furuta, T., Yoshii, H., Aishima, S., Ohkawara, M., et al. (2001). Microencapsulation of emulsified hydrophobic flavors by spray drying. Drying Technology, 19(7), 1361-1374.
36. Liu, S., Elmer, C., Low, N. H., & Nickerson, M. T. (2010). Effect of pH on the functional behaviour of pea protein isolate-gum Arabic complexes. Food Research International, 43(2), 489-495.
37. Makri, E. A., & Doxastakis, G. I. (2006). Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins. Food Chemistry, 98(3), 558-568.
38. Matsuno, R., & Adachi, S. (1993). Lipid encapsulation technology - techniques and applications to food. Trends in Food Science and Technology, 4(8), 256-261.
39. McClements, D. J. (2010). Emulsion design to improve the delivery of functional lipophilic components. Annual Review of Food Science and Technology, 1(1), 241-269.
40. McClements, D. J., & Decker, E. A. (2000). Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65(8), 1270-1282.
41. Millqvist-Fureby, A. (2003). Characterisation of spray-dried emulsions with mixed fat phases. Colloids and Surfaces B: Biointerfaces, 31(1-4), 65-79.
42. O'Kane, F. E., Happe, R. P., Vereijken, J. M., Gruppen, H., & van Boekel, M. A. J. S. (2004). Characterization of Pea Vicilin. 2. Consequences of compositional heterogeneity on heat-induced gelation behavior. Journal of Agricultural and Food Chemistry, 52(10), 3149-3154.
43. Partanen, R., Raula, J., Seppänen, R., Buchert, J., Kauppinen, E., & Forssell, P. (2008). Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. Journal of Agricultural and Food Chemistry, 56(14), 5717-5722.
44. Pedersen, G. P., Fäldt, P., Bergenstahl, B., & Kristensen, H. G. (1998). Solid state characterisation of a dry emulsion: a potential drug delivery system. International Journal of Pharmaceutics, 171(2), 257-270.
45. Raymundo, A., Gouveia, L., Batista, A. P., Empis, J., & Sousa, I. (2005). Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein. Food Research International, 38(8-9), 961-965.
46. Roos, Y. (1995). Phase transitions in foods. New York, USA: Academic Press.
47. Serfert, Y., Drusch, S., Schmidt-Hansberg, B., Kind, M., & Schwarz, K. (2009a). Process engineering parameters and type of n-octenylsuccinate-derivatised starch affect oxidative stability of microencapsulated long chain polyunsaturated fatty acids. Journal of Food Engineering, 95(3), 386-392.
48. Serfert, Y., Drusch, S., & Schwarz, K. (2009b). Chemical stabilisation of oils rich in long-chain polyunsaturated fatty acids during homogenisation, microencapsulation and storage. Food Chemistry, 113(4), 1106-1112.
49. Serfert, Y., Schröder, J., Mescher, A., Laackmann, J., Rätzke, K., Shaikh, M. Q., et al. (2013). Spray drying behaviour and functionality of emulsions with β-lactoglobulin/pectin interfacial complexes. Food Hydrocolloids, 31(2), 438-445.
50. Sheu, T. Y., & Rosenberg, M. (1998). Microstructure of microcapsules consisting of whey proteins and carbohydrates. Journal of Food Science, 63(3), 491-494.
51. Soottitantawat, A., Yoshii, H., Furuta, T., Ohkawara, M., & Linko, P. (2003). Microencapsulation by spray drying: influence of emulsion size on the retention of volatile compounds. Journal of Food Science, 68(7), 2256-2262.
52. Soottitantawat, A., Bigeard, F., Yoshii, H., Furuta, T., Ohkawara, M., & Linko, P. (2005). Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying. Innovative Food Science and Emerging Technologies, 6(1), 107-114.
53. Thakur, B. R., Singh, R. K., Handa, A. K., & Rao, M. A. (1997). Chemistry and uses of pectin - a review. Critical Reviews in Food Science and Nutrition, 37(1), 47-73.
54. Thomas, M. E. C., Scher, J. L., Desobry-Banon, S., & Desobry, S. P. (2004). Milk powders ageing: effect on physical and functional properties. Critical Reviews in Food Science and Nutrition, 44(5), 297-322.
55. Velasco, J., Dobarganes, C., & Márquez-Ruiz, G. (2003). Variables affecting lipid oxidation in dried microencapsulated oils. Grasas y Aceites (Sevilla), 54, 304-314.
56. Viroben, G., Barbot, J., Mouloungui, Z., & Guéguen, J. (2000). Preparation and characterization of films from pea protein. Journal of Agricultural and Food Chemistry, 48(4), 1064-1069.
57. Zamora, R., & Hidalgo, F. J. (2005). Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Critical Reviews in Food Science and Nutrition, 45(1), 49-59.