scholarly journals 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 ◽  
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.

scholarly journals Spray-Air Contact in Tall and Short-Type Spray Dryers Affects Important Physicochemical Properties of Microencapsulated Chia Seed Oil

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 19
Author(s):  
María Gabriela Bordón ◽  
Noelia P. X. Alasino ◽  
Maria Victoria Defaín Tesoriero ◽  
Nahuel Camacho ◽  
Maria C. Penci ◽  
...  
Keyword(s):  
Seed Oil ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Physico Chemical ◽  
Current Contact ◽  
Chia Seed ◽  
Stability Indexes ◽  
Short Type

The aim of this work was to determine the influence of the spray dryer’s aspect ratio (height/diameter) on the physico-chemical properties of microencapsulated chia oil (CSO). Two different dryers were analyzed: a tall-type dryer [H/D = 5/1], and a short-type dryer [H/D = 1.65/1]. The former corresponded to a co-current flow, while the latter had a central air disperser in the chamber, and a rotary air flow. Emulsions were prepared by homogenization of CSO, and a mixture of soy protein isolate (SPI) and gum arabic (GA). The co-current contact in the tall-type dryer yielded greater oxidative stability indexes (OSI) (three times higher than CSO), which was possibly associated the reduced thermal degradation. It can be concluded that a co-current contact constitutes a better alternative for the protection of CSO.

scholarly journals Investigation of the stability of vitamin D in emulsion-based delivery systems

2018 ◽  
Vol 24 (2) ◽  
pp. 157-167 ◽  
Author(s):  
Faezeh Sharifi ◽  
Mansour Jahangiri
Keyword(s):  
Vitamin D ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Daily Intake ◽  
Gum Arabic ◽  
Good Health ◽  
Protein Isolate ◽  
Minimum Size ◽  
Whey Protein Concentrate ◽  
Uniform Dispersion

Vitamin D is a nutraceutical agent, which is necessary for good health. However, the sufficient amount of this vitamin needed for daily intake is not found in most foods which leads to many producers choosing to develop vitamin-enriched products. Vitamin D is sensitive to the exposure to oxygen and high temperature. To protect it against degradation during food processing, emulsion-based delivery is preferred. The more stable emulsion leads to higher protection of vitamin D. The present study investigated the effects of different factors, such as the choice of biopolymer, pH, ionic strength, and temperature, on emulsion stability. As emulsions with smaller particles are known to be more stable, the minimum concentrations of the biopolymers under study allowing the minimum size of particles were determined. The results obtained were the following: gum arabic 7 %, 468 nm; maltodextrin 2 %, 266 nm; Whey protein concentrate (WPC) 0.5 %, 190 nm; Soy protein isolate (SI) 4 %, 132 nm. Among the different biopolymers and the emulsion conditions studied, the soy protein isolate emulsion provided the highest protection of vitamin D (85 %) at 4 wt% concentration, pH 7 and 25?C. SEM analysis of the dried nanocapsules of the soy protein isolate emulsion revealed homogeneous and uniform dispersion of particles.

Mechanical Properties of Soy Protein Isolate and Whey Protein Concentrate-Based Films

2012 ◽  
Vol 573-574 ◽  
pp. 181-184
Author(s):  
Yu Peng Gao ◽  
Zhe Wang ◽  
Yan Qing Niu ◽  
Zhong Su Ma
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Elongation At Break ◽  
Better Than

The mechanical properties difference between soy protein isolate-based film and whey protein-based film was researched. The elongation at break, tensile strength of the pure soy protein isolate film both are better than that of the pure whey protein concentrate film, which is respectively 10 times and 25 times. After compounding the property of the whey protein concentrate film ameliorates. The elongation at break, tensile strength of the whey protein concentrate film increases respectively by 9 times and 16 times after the glutin is mixed. The elongation at break, tensile strength of the whey protein concentrate film increases by 1.1 times and 12 times after the chitosan is added.

Genipin crosslinked soy-whey based bioactive material for atorvastatin loaded nanoparticles: preparation, characterization and in vivo antihyperlipidemic study

RSC Advances ◽  
2016 ◽  
Vol 6 (96) ◽  
pp. 93275-93287 ◽  
Author(s):  
Jovita Kanoujia ◽  
Mahendra Singh ◽  
Pooja Singh ◽  
Poonam Parashar ◽  
Chandra Bhusan Tripathi ◽  
...  
Keyword(s):  
Whey Protein ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Lipid Lowering ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Bioactive Material

Lipid lowering potential of soy protein isolate and whey protein concentrate as novel nanomaterial for atorvastatin nanoparticles.

Comparison of plant-based emulsifier performance in water-in-oil-in-water emulsions: Soy protein isolate, pectin and gum Arabic

2021 ◽  
Vol 307 ◽  
pp. 110625
Author(s):  
Jinning Liu ◽  
Hualu Zhou ◽  
Yunbing Tan ◽  
Jorge L. Muriel Mundo ◽  
David Julian McClements
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Oil In Water

Investigation of the effect of amaranth flour and the protein base of the emulsion gel on the quality of custard cream

2021 ◽  
Vol 30 (7) ◽  
pp. 50-53
Author(s):  
Yu.V. Syrets ◽  
◽  
T.G. Bogatyreva ◽  
V.A. Vas'kina ◽  
◽  
...  
Keyword(s):  
Soy Protein ◽  
Sunflower Oil ◽  
Plastic Material ◽  
Essential Fatty Acids ◽  
Soy Protein Isolate ◽  
Gum Arabic ◽  
Protein Isolate ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Amaranth Flour

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.

Sign in / Sign up

Export Citation Format

Share Document