Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351549
Type: Artigo
Title: Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability
Author: Comunian, T.A.
Grassmann Roschel, G.
da Silva Anthero, A.G.
de Castro, I.A.
Dupas Hubinger, M.
Abstract: This study aimed at encapsulating pomegranate seed oil (PSO) by emulsification followed by spray drying using whey protein isolate (WPI) in its natural form, heated (Pickering), and combined with modified starch (WPI:Capsul®) as emulsifiers/wall materials. Emulsions were stable under different stress conditions. Pickering emulsions presented bigger droplet size (6.49–9.98 μm) when compared to WPI (1.88–4.62 μm) and WPI:Capsul® emulsions (1.68–5.62 μm). Sixteen fatty acids were identified in PSO. WPI treatment was considered the best formulation since it presented the highest fatty acid retention (68.51, 65.47, 47.27, 53.68, 52.95, and 52.28% for linoleic, oleic, punicic, α-eleostearic, catalpic, and β-eleostearic acids after 30 days-storage, respectively) and protected the oil against volatile compound formation (heptanal, (E,E)-2,4-heptadienal, (Z)-2-heptenal, octanal, pentanal, (E)-2-hexenal, (E)-2-octenal, nonanal, (E)-2-decenal, and (E,E)-2,4-octadienal), which did not occur with free PSO. Overall, encapsulation protected PSO against oxidation over time, which may allow the development of new functional foods.
Subject: Secagem por atomização
Ácidos graxos
Emulsões
Country: Países Baixos
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodchem.2020.126995
Address: https://www.sciencedirect.com/science/article/pii/S0308814620308578
Date Issue: 2020
Appears in Collections:FEA - Artigos e Outros Documentos

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