Atli Onur, Can Karaca Asli, Ozcelik Beraat
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469Istanbul, Turkey.
ACS Omega. 2023 Jan 18;8(4):4156-4164. doi: 10.1021/acsomega.2c07184. eCollection 2023 Jan 31.
Isoelectrically precipitated chickpea protein isolate (CPI) and its combination with maltodextrin (MD) were investigated for the ability to form and stabilize cumin seed oil emulsions. Solubility, net surface charge, emulsion activity/stability indices, and creaming stability of CPI at a pH of 3.0-9.0 were evaluated. Optimum conditions for minimum cream separation were identified as: 0.19% CPI and 6.83% oil concentrations. Cumin ( L.) seed essential oil was microencapsulated within the CPI-MD matrix via spray drying. Effects of CPI-MD matrix formulation on the physicochemical characteristics and volatile composition of the microencapsules were investigated. CPI-MD matrices had positive effects on microcapsule properties such as relatively lower surface oil, higher encapsulation efficiency (EE), and oil retention. Approximately 86.6-96.4% oil retention and 90.9-98.4% EE were achieved. Optimum conditions for maximized oil retention (92.9%) and EE (98.6%) were identified as: 2.1% CPI, 14.8% essential oil, and 35% MD. GC-MS analysis of microcapsules was carried out to determine the changes in volatile composition during spray drying. Cymene, α-pinene, β-pinene, sabinene, terpinene, terpineol, phellandrene, and cumin aldehyde were determined as the major components. Optimized design showed the highest EE and minimal changes in the volatile composition of cumin seed essential oil.
研究了等电沉淀鹰嘴豆分离蛋白（CPI）及其与麦芽糊精（MD）的组合形成和稳定孜然籽油乳液的能力。评估了CPI在pH值3.0 - 9.0时的溶解度、净表面电荷、乳液活性/稳定性指数和乳析稳定性。确定了最小乳析分离的最佳条件为：CPI浓度0.19%和油浓度6.83%。通过喷雾干燥将孜然（L.）籽精油微囊化在CPI - MD基质中。研究了CPI - MD基质配方对微胶囊理化特性和挥发性成分的影响。CPI - MD基质对微胶囊性能有积极影响，如相对较低的表面油含量、较高的包封率（EE）和油保留率。实现了约86.6 - 96.4%的油保留率和90.9 - 98.4%的EE。确定了最大化油保留率（92.9%）和EE（98.6%）的最佳条件为：2.1% CPI、14.8%精油和35% MD。对微胶囊进行气相色谱 - 质谱（GC - MS）分析以确定喷雾干燥过程中挥发性成分的变化。确定对伞花烃、α - 蒎烯、β - 蒎烯、桧烯、萜品烯、萜品醇、水芹烯和孜然醛为主要成分。优化设计显示了最高的EE和孜然籽精油挥发性成分的最小变化。
