Microencapsulation of buriti oil using chickpea protein-pectin and oxidative stability | Zendy

Poliana Moser | Zendy; Vânia Regiicoletti | Zendy; M BRUECKNER-GUEHMANN | Zendy; Stephan Drusch | Zendy

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Microencapsulation of buriti oil using chickpea protein-pectin and oxidative stability

Author(s) -

Poliana Moser,

Vânia Regiicoletti,

M BRUECKNER-GUEHMANN,

Stephan Drusch

Publication year - 2018

Publication title -

blucher chemical engineering proceedings

Language(s) - English

Resource type - Conference proceedings

DOI - 10.5151/cobeq2018-co.008

Subject(s) - pectin , relative humidity , chemistry , conjugated system , food science , spray drying , oxidative phosphorylation , chromatography , polymer , organic chemistry , biochemistry , physics , thermodynamics

RESUMO – Chickpea protein (CP) and chickpea protein – pectin (CP-HMP) were used to emulsify and microencapsulate buriti oil and the physical properties and oxidative stability of microcapsules were evaluated. Single layer and bilayer emulsions were homogenized at 300 bar and spray -dried at 180/70 oC and 210/90 oC. The microcapsules were stored at 20 oC and 33% relative humidity, and the conjugated dienes were evaluated for 6 months. The microcapsules formulated with CP-HMP presented higher moisture and encapsulation efficiency than CP. The content of conjugated dienes in the oil remained constant after emulsification and spray-drying. The microcapsules presented an increase of conjugated dienes with storage time.

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