Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul, Turkey.
Food Sci Technol Int. 2020 Jul;26(5):369-378. doi: 10.1177/1082013219896429. Epub 2019 Dec 19.
The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.
本研究旨在确定豌豆蛋白、阿拉伯胶和麦芽糊精的物理化学和乳化特性，并研究它们在稳定黑胡椒籽油乳液和作为喷雾干燥微胶囊载体材料方面的潜力。豌豆蛋白和麦芽糊精（约 5.5g/100g 和 0.22）的水分含量和水分活度明显低于阿拉伯胶（11.5g/100g 和 0.46），而豌豆蛋白和麦芽糊精的玻璃化转变温度（约 99.4℃）明显高于阿拉伯胶（72℃）。豌豆蛋白表现出最高的粘度（53.8mPa·s）、最低的表面张力（42.5mN/m）和界面张力（10.5mN/m）。采用混合设计研究了生物聚合物配方对黑胡椒籽油乳液粒径和乳状液稳定性的影响。将稳定的、粒径较小的乳液喷雾干燥制成微胶囊。用 1%豌豆蛋白和 39%麦芽糊精制备的喷雾干燥黑胡椒籽油微胶囊的表面含油率（约 0.8%）低，包埋效率（95%）高。本研究结果表明，豌豆蛋白与麦芽糊精结合可作为黑胡椒籽油包埋的载体材料。
