Yavuz-Düzgün Merve, Ayar Eda Nur, Şensu Eda, Topkaya Cansu, Özçelik Beraat
Department of Gastronomy and Culinary Arts, Faculty of Applied Sciences, Altinbas University, Esentepe, Büyükdere Cd. No:147 Şişli, 34394 Istanbul, Turkey.
Chemical and Metallurgical Engineering Faculty Food Engineering Department, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
J Food Sci Technol. 2023 Oct;60(10):2628-2638. doi: 10.1007/s13197-023-05787-z. Epub 2023 Jul 10.
This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 μm which is suitable with SEM micrographs. ECPs showed lower particle size values with increased wall concentration at the constant core-to-wall ratio. Encapsulation efficiency (EE) increased, and anthocyanin retention (AR) decreased when emulsification was included. EE of NECP and ECP was between 69.26-82.84% and 85.48-90.15% while AR was between 79.08-102.16% and 53.90-83.37%, respectively. FT-IR and ζ-potential values proved the complexation between PPI and CP in ECPs as well as the interaction of PP, CP, and BCE in NECPs. DSC thermograms proved the success of the encapsulation procedure and thermo-stability of the BCE-loaded particles.
The online version contains supplementary material available at 10.1007/s13197-023-05787-z.
本手稿揭示了乳化步骤对马铃薯分离蛋白（PPI）-柑橘果胶（CP）凝聚层稳定黑胡萝卜提取物（BCE）的影响。还研究了核壁比和壁材浓度的影响。这是首次比较用复合凝聚层包衣的乳化核颗粒（ECP）和非乳化核颗粒（NECP）的特性。马铃薯蛋白首次被用作复合凝聚法的包囊剂，并且在包囊方面表现出优异的特性。乳化产生了非吸湿性颗粒，而大多数NECP略有吸湿性。粉末的平均粒径范围为65.05至152.47μm，这与扫描电子显微镜图像相符。在恒定核壁比下，随着壁材浓度的增加，ECP的粒径值降低。当包含乳化步骤时，包封效率（EE）增加，而花色苷保留率（AR）降低。NECP和ECP的EE分别在69.26 - 82.84%和85.48 - 90.15%之间，而AR分别在79.08 - 102.16%和53.90 - 83.37%之间。傅里叶变换红外光谱（FT - IR）和ζ电位值证明了ECP中PPI和CP之间的络合以及NECP中PP、CP和BCE之间的相互作用。差示扫描量热法（DSC）热谱图证明了包囊过程的成功以及负载BCE颗粒的热稳定性。
在线版本包含可在10.1007/s13197 - 023 - 05787 - z获取的补充材料。
