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On surface composition and stability of β-carotene microcapsules comprising pea/whey protein complexes by synchrotron-FTIR microspectroscopy

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • بيانات النشر:
      Elsevier
    • الموضوع:
      2023
    • Collection:
      UNSW Sydney (The University of New South Wales): UNSWorks
    • نبذة مختصرة :
      This study aims to elucidate the stability of spray dried β-carotene microcapsules by identifying their surface composition using synchrotron-Fourier transform infrared (FTIR) microspectroscopy. To investigate the impact of enzymatic cross-linking and polysaccharide addition on heteroprotein, three wall materials were prepared: pea/whey protein blends (Con), cross-linked pea/whey protein blends (TG), and cross-linked pea/whey protein blends-maltodextrin complex (TG-MD). The TG-MD exhibited the highest encapsulation efficiency (>90 %) after 8 weeks of storage followed by TG and Con. Chemical images obtained using synchrotron-FTIR microspectroscopy confirmed that the TG-MD displayed the least amount of surface oil, followed by TG and Con, due to increasing amphiphilic β-sheet structure of the proteins led by cross-linking and maltodextrin addition. Both enzymatic cross-linking and polysaccharide addition improved the stability of β-carotene microcapsules, demonstrating that pea/whey protein blends with maltodextrin can be utilised as a hybrid wall material for enhancing the encapsulation efficiency of lipophilic bioactive compounds in foods.
    • File Description:
      application/pdf
    • Relation:
      http://purl.org/au-research/grants/arc/DP200100642; http://hdl.handle.net/1959.4/unsworks_84923; https://doi.org/10.1016/j.foodchem.2023.136565
    • الرقم المعرف:
      10.1016/j.foodchem.2023.136565
    • الدخول الالكتروني :
      http://hdl.handle.net/1959.4/unsworks_84923
      https://unsworks.unsw.edu.au/bitstreams/24e39a8d-5597-496f-ab9c-5fe1b2fc4300/download
      https://doi.org/10.1016/j.foodchem.2023.136565
    • Rights:
      open access ; https://purl.org/coar/access_right/c_abf2 ; CC BY-NC-ND ; https://creativecommons.org/licenses/by-nc-nd/4.0/ ; free_to_read
    • الرقم المعرف:
      edsbas.DD74BB3D