Application of plant proteins as alternative emulsifiers in double emulsions: using kappa-carrageenan for complex coacervation and microencapsulation of riboflavin
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Application of plant proteins as alternative emulsifiers in double emulsions: using kappa-carrageenan for complex coacervation and microencapsulation of riboflavin
Application of plant proteins as alternative emulsifiers in double emulsions: using kappa-carrageenan for complex coacervation and microencapsulation of riboflavin
Journal Title:
International Journal of Food Science & Technology
Hua, X. Y., Chiang, J. H., & Henry, C. J. (2022). Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin. International Journal of Food Science & Technology, 57(4), 2402–2415. Portico. https://doi.org/10.1111/ijfs.15599
Abstract:
Compared to animal proteins, this paper describes the use of plant proteins as alternative emulsifiers in double emulsion (DE) fabrication followed by complex coacervation. This is an additional way to improve stability, sustainability and lower production costs. In this study, kappa-carrageenan (k-carr) was used in complex coacervation with DE stabilised by pea protein isolate (PPI), mung bean protein isolate (MBPI) and chickpea protein concentrate (CPC) at pH 2 and 3 to form microcapsules (DECC). By investigating the particle sizes, microstructures, and visual observations over 9 days at 4°C, PPI/k-carr DECC and CPC/k-carr DECC at pH 2 were the most stable. Riboflavin encapsulation in PPI/k-carr DECC achieved an encapsulation efficiency of 65.46%, preserving ~20% of riboflavin across the storage period. As compared to DE systems, complex coacervation significantly improved riboflavin encapsulation stability. The results highlight the potential of PPI as an alternative emulsifier in DECC for the delivery of bioactive compounds.
License type:
Publisher Copyright
Funding Info:
This research / project is supported by the A*STAR BMRC - IAF-PP (HBMS Domain): Food Structure Engineering for Nutrition and Health-CNRC Core Funds
Grant Reference no. : H17/01/a0/A11
Description:
This is the peer reviewed version of the following article: Hua, X. Y., Chiang, J. H., & Henry, C. J. (2022). Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin. International Journal of Food Science & Technology, 57(4), 2402–2415. Portico. https://doi.org/10.1111/ijfs.15599, which has been published in final form at doi.org/10.1111/ijfs.15599. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited.