Francisco Cristhian Rafael Lopes, Paulo Bruna Barbon, De Oliveira Júnior Fernando Divino, Pereira Ana Paula Aparecida, Pastore Glaucia Maria, Prata Ana Silvia, Alvim Izabela Dutra, Hubinger Miriam Dupas
School of Food Engineering, University of Campinas, CEP, 13083-862, Campinas, SP, Brazil.
School of Nutrition, Federal University of Mato Grosso, CEP, 78060-900, Cuiabá, MT, Brazil.
Curr Res Food Sci. 2022 May 18;5:878-885. doi: 10.1016/j.crfs.2022.05.003. eCollection 2022.
In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at A ∼ 0.3. The nitrogen adsorption and positron annihilation lifetime spectroscopy measurements showed that the increase of PPC concentration from 2.4 to 4.8 wt% (g of PPC/100 g of emulsion) did not affect the porosity features of the microparticles. These results were confirmed by the profiles of OEO retention and limonene oxide production, which were similar for both samples throughout four weeks of storage. Based on these results, we verified that the lower amount of PPC we tested can effectively protect the OEO during storage, showing that a relatively cheaper orange flavor powder can be produced using less protein.
在本研究中，评估了不同浓度的豌豆浓缩蛋白（PPC）对含有橙精油（OEO，富含柠檬烯）的麦芽糊精基喷雾干燥微粒的物理性质、孔隙率特征和氧化稳定性的影响。使用PPC得到的喷雾干燥微粒的包封效率约为99 wt%，没有可见孔隙，在A ∼ 0.3时具有相对较高的玻璃化转变温度（66.4 °C）。氮吸附和正电子湮没寿命谱测量表明，PPC浓度从2.4 wt%增加到4.8 wt%（PPC克数/100克乳液）不会影响微粒的孔隙率特征。OEO保留率和氧化柠檬烯生成曲线证实了这些结果，在四周的储存期内，两个样品的这些曲线相似。基于这些结果，我们验证了我们测试的较低量的PPC在储存期间可以有效地保护OEO，表明使用较少的蛋白质可以生产出相对便宜的橙味粉末。
