Effective stabilization of CLA by microencapsulation in pea protein

Costa, André Mesquita Magalhães; Nunes, Juliana; Lima, Bianca N. B.; Pedrosa, Cristiana; Calado, Verônica; Torres, Alexandre Guedes; Pierucci, Anna Paola Trindade Rocha

doi:10.1016/j.foodchem.2014.07.016

Cited by 81 publications

(43 citation statements)

References 38 publications

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“…Figure B shows fat drops distribution and conformation in PEF emulsion sample, and Figure C shows dyed pectin capsules of the same sample. With the aid of the confocal microscope software, an overlapping of these two images was achieved (Figure D) clearly showing the formation of typical structure of encapsulated particles, because most of these particles have a red lipid core consisting of pork fat and a green polymeric pectin shell covering the surface of each particle (Costa et al., ).…”

Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Santiaguín-Padilla

Peña‐Ramos

Pérez-Gallardo

et al. 2019

Journal of Food Science

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Animal fat plays a key role in the structure, quality, and acceptability of emulsified meat products. However, a high consumption of saturated fat has been related to several health problems. Fat encapsulation with a nondigestible carbohydrate, such as pectin, may offer a promising alternative to reduce fat intake from a meat product, by preventing its digestion and absorption. The objective of this study was to develop a meat sausage with pectin‐encapsulated‐fat (PEF) to decrease its lipid digestibility, without compromising its acceptability. Pork fat particles encapsulation by emulsification with a 4% pectin solution, and also stability during meat processing and cooking, was confirmed by confocal microscopy. No changes (P > 0.05) compared to Control (C) were found on thermal stability and composition of sausages formulated with direct addition of pectin (T1) and with incorporation of PEF (T2). However, in comparison with C, pH, color, and texture of T1 and T2 samples were affected (P < 0.05). Nevertheless, these changes had no influence (P > 0.05) on sensory acceptability of treated samples, and actually improved (P < 0.05) their texture acceptance. In vitro digestive degradation of triacylglycerols was decreased (P < 0.05) by 20% on T2 samples compared to control and it was superior (P < 0.05) to T1 (8%). Confocal images confirmed lipid digestibility reduction of T2 samples. Incorporation of PEF in a meat sausage offers a better protection against the hydrolytic action of lipases over triaclyglycerides, than a direct addition of pectin, without affecting its sensory acceptability. Therefore, it can be a potential strategy to reduce fat intake from meat products. Practical Application Reduction or replacement strategies tested to modify or decrease fat content in meat products usually leads to nondesirable sensory attributes. However, decreasing lipid digestibility by encapsulating animal fat with nondigestible pectin offers a new approach to reduce fat intake from full‐animal‐fat meat products, without affecting their sensory acceptability.

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Section: Resultsmentioning

confidence: 99%

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Santiaguín-Padilla

Peña‐Ramos

Pérez-Gallardo

et al. 2019

Journal of Food Science

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“…Use of pea protein–polysaccharide capsules for encapsulating acid‐sensitive bacteria to protect them in the upper gastrointestinal tract and release them in the lower gastrointestinal tract was studied by Varankovich et al . Further, conjugated linoleic acid was encapsulated with pea proteins using maltodextrin and carboxymethylcellulose as polysaccharides, while Ducel et al . studied the encapsulation of a mixture of medium‐chain triglycerides using the coacervation of pea globulins and gum arabic.…”

Section: Industrial Applicationsmentioning

confidence: 99%

“…43 In addition, soybean protein-pectin coacervate has been used to encapsulate casein hydrolysate 144 and propolis extract. 145 Use of pea protein-polysaccharide capsules for encapsulating acid-sensitive bacteria to protect them in the upper gastrointestinal tract and release them in the lower gastrointestinal tract was studied by Varankovich et al 41 Further, conjugated linoleic acid was encapsulated with pea proteins using maltodextrin and carboxymethylcellulose as polysaccharides, 146 while Ducel et al 4 studied the encapsulation of a mixture of medium-chain triglycerides using the coacervation of pea globulins and gum arabic. Not only legume proteins, but also cereal proteins have been studied for use as wall material forming complex coacervates with polysaccharides.…”

Section: Encapsulationmentioning

confidence: 99%

Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes

2018

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Controlling the interactions between plant proteins and polysaccharides can lead to the development of novel electrostatic complexed structures that can give unique functionality. This in turn can broaden the diversity of applications that they may be suitable for. Overwhelmingly in the literature, work and reviews relating to coacervation have involved the use of animal proteins. However, with the increasing demand for plant-based protein alternatives by industry and consumers, a greater understanding of how they interact with polysaccharides is essential to control structure, functionality and applicability. This review discusses the factors governing the nature of protein-polysaccharide interactions, their functional attributes and industrial applications, with special attention given to plant proteins. © 2018 Society of Chemical Industry.

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“…Vegetal Polyphenols and anthocyanins from pomegranate (Robert et al, 2010), w-3 fatty acids (Santhanam et al, 2015; Gómez-Mascaraque and Lopez-Rubio, 2016) Pea proteins Vegetal Conjugated linoleic acid (Costa et al, 2015), α-tocopherol (Pierucci et al, 2007), oils (Gharsallaoui et al, 2007)…”

Section: Soy Proteinsmentioning

confidence: 99%