Rice protein hydrolysates as natural emulsifiers for an effective microencapsulation of orange essential oil by spray drying
Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
ARTIGO
Inglês
Agradecimentos: This study was financed by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior-Brasil (CAPES)-Finance Code 001; and by São Paulo Research Foundation (FAPESP)-Grant No. 2019/27354-3
Abstract: This study aimed to identify the influence of rice protein hydrolysates (RPH) (degree of hydrolysis DH of 2, 6, and 10%) and rice protein isolate (RPI) on the formation and stabilization of the volatile oil droplets and to verify how protein hydrolysate affects the distribution of...
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Abstract: This study aimed to identify the influence of rice protein hydrolysates (RPH) (degree of hydrolysis DH of 2, 6, and 10%) and rice protein isolate (RPI) on the formation and stabilization of the volatile oil droplets and to verify how protein hydrolysate affects the distribution of components on the surface and physicochemical properties of the spray-dried microparticles. In general, RPHs could reduce the interfacial tension (3.78-4.04 mN/m) compared to non-hydrolyzed protein (4.74 mN/m). However, no significant difference was observed between RPH samples. A positive correlation was observed between the interfacial tension and the oil droplet size, in which RPH emulsions showed 8.29-8.66 mm while RPI was 9.06 mm. DH influenced the surface composition of the spray-dried RPH emulsions. RPH10 powder showed a greater presence of protein (3.3%) on the particle surface and consequently exhibited high oil retention (50.0%). In contrast, this sample presented high hygroscopicity attributed to the protein surface. This study provides insights into differences between RPH powders, which can potentially impact the powder functionality and protection of the active compound
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COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES
001
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
2019/27354-3
Fechado
Rice protein hydrolysates as natural emulsifiers for an effective microencapsulation of orange essential oil by spray drying
Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Rice protein hydrolysates as natural emulsifiers for an effective microencapsulation of orange essential oil by spray drying
Matheus Henrique Gouveia Gomes, Louise Emy Kurozawa
Fontes
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Drying technology v. 42, n. 11, p. 1791-1800, Aug. 2024 |