Department of Food Engineering, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, 13083-862 Campinas, SP, Brazil.
University of São Paulo, School of Pharmaceutical Sciences, Av. Professor Lineu Prestes, 580, Bairro Butantã, CEP 05434-070 São Paulo, SP, Brazil.
Food Chem. 2020 Oct 1;326:126995. doi: 10.1016/j.foodchem.2020.126995. Epub 2020 May 6.
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.
本研究旨在通过乳化作用将石榴籽油 (PSO) 包封，然后使用乳清蛋白分离物 (WPI) 在其天然形式下进行喷雾干燥，加热（Pickering），并与改性淀粉 (WPI:Capsul®) 结合作为乳化剂/壁材。乳液在不同的压力条件下均稳定。与 WPI（1.88-4.62μm）和 WPI:Capsul®乳液（1.68-5.62μm）相比，Pickering 乳液的液滴尺寸更大（6.49-9.98μm）。PSO 中鉴定出 16 种脂肪酸。WPI 处理被认为是最佳配方，因为它保留了最高的脂肪酸（30 天储存后，亚油酸、油酸、石榴酸、α-桐酸、卡他酸和β-桐酸分别为 68.51%、65.47%、47.27%、53.68%、52.95%和 52.28%），并防止了油中挥发性化合物的形成（庚醛、(E,E)-2,4-庚二醛、(Z)-2-庚烯醛、辛醛、戊醛、(E)-2-己烯醛、(E)-2-辛烯醛、壬醛、(E)-2-癸烯醛和(E,E)-2,4-辛二烯醛），而游离 PSO 则没有发生这种情况。总体而言，封装保护 PSO 免受氧化随时间的推移，这可能允许开发新的功能性食品。
