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Native and modified porcine plasma protein as wall materials for microencapsulation of natural essential oils
Author(s) -
Samsalee Namfon,
Sothornvit Rungsinee
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14186
Subject(s) - biopolymer , scanning electron microscope , fourier transform infrared spectroscopy , materials science , emulsion , chemical engineering , pea protein , chemistry , chromatography , food science , composite material , polymer , biochemistry , engineering
Summary Porcine plasma protein ( PPP ) is of interest as a wall material to encapsulate lemongrass oil, turmeric oil and eucalyptus oil using emulsion technique and freeze drying. The properties of microcapsules were used to evaluate two types of wall material (native porcine plasma protein; NPPP and modified porcine plasma protein; MPPP ) at two different ratios of wall material (W) and core material (C) (W:C; 4:1 and 3:1). All NPPP and MPPP emulsions showed Bingham plastic fluid flow behaviours. Moreover, MPPP microcapsules showed lower free oil content on their surface (0.10–0.50%) with higher encapsulation efficiency (91–98%). Fourier‐transform infrared spectroscopy showed the outstanding chemical structure of microcapsules. Furthermore, scanning electron microscopy indicated holes on the surface of microcapsules encapsulated with essential oils. Both PPP s can be used as encapsulation material for natural extract and food additives to improve the food texture and as a biopolymer film to maintain the quality of food products.