Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

The article presents the results of research on the development of custard technology using amaranth flour, starch complex, sunflower oil and protein-polysaccharide mixture (BPS). To enrich the custard, instead of butter, sunflower oil was introduced, which is a source of vitamin E and essential fatty acids (linoleic and linolenic), does not contain cholesterol, and also serves as a source of energy and plastic material for humans. Soy protein isolate and dry whey were intended as a protein in BPS, and sodium alginate, gum arabic and pectin were intended as polysaccharides. On the basis of physical and chemical studies, the optimal combinations of polysaccharides, the percentage of amaranth flour and starch in the cream have been established. It was found that soy-based protein has better physicochemical and organoleptic characteristics in comparison with whey. Research results show that encapsulation in BPS improves the structure of the cream, reduces the density and cost of the product. Custard recipes have been developed based on soy protein isolate and whey powder, with the addition of vegetable oil and amaranth flour. The use of encapsulation allows you to enrich the product with useful oils and dietary fiber. A functional product has been obtained, without the addition of dairy products and wheat flour.

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Storage stability of soy protein isolate powders containing soluble protein aggregates formed at varying pH

Food Science & Nutrition ◽

10.1002/fsn3.1759 ◽

2020 ◽

Vol 8 (10) ◽

pp. 5275-5283

Author(s):

Fengxian Guo ◽

Luan Lin ◽

Zhiyong He ◽

Zong‐Ping Zheng

Keyword(s):

Soy Protein ◽

Soluble Protein ◽

Storage Stability ◽

Soy Protein Isolate ◽

Protein Aggregates ◽

Protein Isolate

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Microencapsulation ofMoringa oleiferaleaf extracts with vegetable protein as wall materials

Food Science and Technology International ◽

10.1177/1082013219842469 ◽

2019 ◽

Vol 25 (6) ◽

pp. 533-543 ◽

Cited By ~ 1

Author(s):

Jennifer Osamede Airouyuwa ◽

Thammarat Kaewmanee

Keyword(s):

Bioactive Compounds ◽

Soy Protein ◽

Storage Stability ◽

Phenolic Content ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Total Phenolic ◽

Pea Protein ◽

Wall Materials ◽

Pea Protein Isolate

Moringa oleifera, often referred to as ‘miracle tree’ contains high amount of bioactive nutrients and dietary antioxidants, which help in ameliorating oxidative stress and degenerating diseases. However, the bioactive compounds are highly susceptible to degradation, and this may decrease the antioxidants activity present in M. oleifera. To prevent these limitations, the utilisation of microencapsulation technique is of necessity. This study investigated the effect of two vegetable proteins: soy protein isolate and pea protein isolate as wall materials for M. oleifera leaf extracts encapsulation by spray drying technique. Three inlet air temperatures (140, 160, and 180 ℃) and two different formulations of core:wall material ratios (1:4 and 1:9, w/w) were studied. The total phenolic contents, antioxidant activity, microencapsulation yield, morphology, colour, tapped and bulk densities, particle size, and storage stability of M. oleifera microcapsules were analysed. Moringa microencapsulates with pea protein isolate had better powder quality than Moringa microencapsulates with soy protein isolate considering its significant higher particle size, bulk and tapped densities. Moringa microencapsulates with soy protein isolate proved to be a better carrier of bioactive compounds of both total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity at inlet air temperature in the range of 140–180 ℃. The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl activity tend to be the most stable compound. The storage stability of bioactive compounds of both Moringa microencapsulates with pea protein isolate and Moringa microencapsulates with soy protein isolate was better preserved at 4 ℃ compared to that of 25 ℃.

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Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices

Proceedings ◽

10.3390/proceedings2020053022 ◽

2020 ◽

Vol 53 (1) ◽

pp. 22

Author(s):

María Gabriela Bordón ◽

Gabriela Noel Barrera ◽

Maria C. Penci ◽

Andrea Bori ◽

Victoria Caballero ◽

...

Keyword(s):

Soy Protein ◽

Seed Oil ◽

Soy Protein Isolate ◽

Gum Arabic ◽

Protein Isolate ◽

Whey Protein Concentrate ◽

Drying Methods ◽

Protein Concentrate ◽

Chia Seed ◽

Chia Seed Oil

Microencapsulation by different drying methods protects chia seed oil (CSO) against oxidative degradation, and ultimately facilitates its incorporation in certain foods. The aim of this work was to analyze the influence of freeze or spray drying, as well as of the coacervation phenomena in a ternary wall material blend—whey protein concentrate/soy protein isolate/gum arabic (WPC/SPI/GA)—on the physico–chemical properties of microencapsulated CSO. Differential scanning calorimetry studies indicated that the onset, peak, and end set temperatures for denaturation events shifted from 72.59, 77.96, and 78.02 to 81.34, 86.01, and 92.58 °C, respectively, in the ternary blend after coacervation. Oxidative stability indexes (OSI) of powders were significantly higher (p < 0.05) for both drying methods after inducing coacervation—from 6.45 to 12.04 h (freeze-drying) and 12.05 to 15.31 h (spray drying)—which was possibly due to the shifted denaturation temperatures after biopolymer interaction. It can be concluded that the ternary WPC/SPI/GA blend constitutes an adequate matrix to encapsulate CSO.

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