Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
Food Res Int. 2024 Mar;180:114090. doi: 10.1016/j.foodres.2024.114090. Epub 2024 Feb 2.
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
对于食品行业来说,找到有吸引力的基质以替代动物蛋白来满足封装市场对天然色素的需求变得越来越重要。因此,本研究评估了 Flavourzyme 蛋白酶的酶解作用对米糠蛋白包埋性能的影响,旨在保护葡萄汁微胶囊中的花色苷。为了实现这一目标,使用低水解度(5%,LRPH)、中水解度(10%,MRPH)和高水解度(15%,HRPH)的米糠蛋白水解物(RPH)与麦芽糊精结合作为载体,通过喷雾干燥法对葡萄汁进行微胶囊化。进料溶液含有 1g 载体剂(CA)/g 果汁可溶性固形物(SS)和 15%的 CA 比的蛋白质。使用未水解的米糠蛋白作为载体剂获得对照样品,以评估酶解对葡萄汁微胶囊化的影响。蛋白质改性增加了蛋白质的表面活性及其向微胶囊表面迁移的能力,从而形成了保护性薄膜,这可以通过 X 射线光电子能谱来观察到。与对照样品相比,使用 HRPH 作为载体剂与麦芽糊精结合可提高内部和总花色苷保留率、DPPH 和 ABTS 测定的抗氧化能力以及粉末回收率,并降低 DH 粒径和粉末粘性。这些颗粒更均匀、粗糙,且无裂纹。微胶囊化效率均高于 70%。所有粉末的吸湿性和结块程度均较低。因此,酶解被证明是一种有前途的改进米糠蛋白包埋性能的方法,因为使用 RPH 作为包埋剂可更好地保护微胶囊中的花色苷。此外,HRPH 样品总体上表现出最有利的结果,表明其在市场上具有潜在的应用前景,这得益于其较高的 Tg。