Abstract
Chia oil is susceptible to oxidation and to make this oil application into foodstuffs possible, chia-oil based microparticles were produced. Oil-in-water emulsions were produced by ultrasound and their stability was maximized using a central composite rotational design (X1: pea protein X2: oil concentration). Hi-Cap® 100 (HC) or maltodextrin (MD) were used as carrier agents in spray drying. The validated formulation with 13.50% (w/w) oil and 3.87% (w/w) pea protein presented the best stability conditions (no phase separation for 7 days, monomodal size distribution, and 1.59 μm of moda diameter). Particles showed high encapsulation efficiency (87.71 and 91.97% for MD and HC, respectively) and low water activity and moisture values (0.114–0.150% and 2.64–3.41%, respectively). HC particles exhibited better physicochemical and structural characteristics, apart from their good reconstitution, which shows the potential of this approach as a viable alternative for the use of rich-plant ingredients, such as chia oil and pea protein.
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Acknowledgements
The authors are grateful to FAPESP (EMU 2009/54137-1, 2015/11984-7, 2004/08517-3) and the Coordenação de Aperfeiçoamento de Pessoal de Nivel Superior—Brazil (CAPES 001) for the financial support, and to CNPq (170289/2017-6) and FAPESP (2018/01710-5) for the postdoctoral, doctoral and scientific initiation fellowships.
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Appendix
Appendix
Mass balance diagram to obtain each CCRD formulation (Example: central point of initial CCRD 1.75% of PP and 19.00% of chia oil). PP: pea protein, P: PP solution, O: oil, E: emulsion.
Mass balance diagram to obtain the final formulation (F). PP: pea protein, E: emulsion, W: wall material (WM) dispersion.
Wall material concentration needs to be below 50% due to their solubilization.
Anova for the initial CCRD (R-sqr =: 0.93964)
Factor | SS | df | MS | F | p |
|---|---|---|---|---|---|
(1)Protein concentration(L) | 177.6517 | 1 | 177.6517 | 128.5003 | 0.001473 |
Protein concentration(Q) | 16.7482 | 1 | 16.7482 | 12.1144 | 0.040039 |
(2)oil concentration(L) | 14.8853 | 1 | 14.8853 | 10.7669 | 0.046380 |
Lack of Fit | 9.2965 | 5 | 1.8593 | 1.3449 | 0.429549 |
Pure Error | 4.1475 | 3 | 1.3825 | ||
Total SS | 222.7292 | 11 |
Anova for the Final CCRD (R-sqr =: 0.96557)
Factor | SS | df | MS | F | p |
|---|---|---|---|---|---|
(1)Concentração proteína(L) | 95.7482 | 1 | 95.74824 | 5744.894 | 0.000005 |
Concentração proteína(Q) | 38.4160 | 1 | 38.41600 | 2304.960 | 0.000020 |
(2)Concentração de óleo(L) | 38.8873 | 1 | 38.88726 | 2333.236 | 0.000020 |
Concentração de óleo(Q) | 27.5560 | 1 | 27.55600 | 1653.360 | 0.000033 |
Lack of Fit | 6.7170 | 4 | 1.67925 | 100.755 | 0.001581 |
Pure Error | 0.0500 | 3 | 0.01667 | ||
Total SS | 196.5667 | 11 |
Water sorption isotherms of the particles stabilized by pea protein/Hi-Cap® 100 (HC) and pea protein/maltodextrin (MD).
Spectra of wall materials, oil and particles obtained by Fourier Transformed Infrared Spectroscopy.
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Vélez-Erazo, E.M., Silva, I.L., Comunian, T. et al. Effect of chia oil and pea protein content on stability of emulsions obtained by ultrasound and powder production by spray drying. J Food Sci Technol 58, 3765–3779 (2021). https://doi.org/10.1007/s13197-020-04834-3
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DOI: https://doi.org/10.1007/s13197-020-04834-3