Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation

Galves, Cassia; Galli, Giovanni; Kurozawa, Louise Emy

doi:10.1080/10408398.2022.2036093

Cited by 9 publications

(3 citation statements)

References 103 publications

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“…On the other hand, the nature and concentration of the encapsulating material affect properties such as encapsulation efficiency, system stability, and release control [32,33]. Starch, proteins, maltodextrin, and gum arabic are employed to nanoencapsulate phenolic compounds and carotenoids [13,[34][35][36][37].…”

Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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Nanoencapsulation of native potato bioactive compounds by spray-drying improves their stability and bioavailability. The joint effect of the inlet temperature and the ratio of the encapsulant (quinoa starch/gum arabic) on the properties of the nanocapsules is unknown. The purpose of this study was to determine the best conditions for the nanoencapsulation of these compounds. The effects of two inlet temperatures (96 and 116 °C) and two ratios of the encapsulant (15 and 25% w/v) were evaluated using a factorial design during the spray-drying of native potato phenolic extracts. During the study, measurements of phenolic compounds, flavonoids, anthocyanins, antioxidant capacity, and various physical and structural properties were carried out. Higher inlet temperatures increased bioactive compounds and antioxidant capacity. However, a higher concentration of the encapsulant caused the dilution of polyphenols and anthocyanins. Instrumental analyses confirmed the effective encapsulation of the nuclei in the wall materials. Both factors, inlet temperature, and the encapsulant ratio, reduced the nanocapsules’ humidity and water activity. Finally, the ideal conditions for the nanoencapsulation of native potato bioactive compounds were determined to be an inlet temperature of 116 °C and an encapsulant ratio of 15% w/v. The nanocapsules obtained show potential for application in the food industry.

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Section: Introductionmentioning

confidence: 99%

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Ligarda-Samanez,

Choque-Quispe,

Moscoso-Moscoso

et al. 2023

Molecules

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“…It is widely available in Peru and produces pods of high economic value due to the tannins in the leaflets and the gum in the endosperm of the seeds [ 13 ]. Conversely, various starches, proteins, maltodextrins, and gums are employed as wall materials for encapsulating diverse bioactive compounds using various techniques [ 1 , 14 , 15 , 16 , 17 ]. Understanding this gum’s structure and physicochemical properties can contextualise it within current encapsulant options, identifying its advantages and possible areas for improvement.…”

Section: Introductionmentioning

confidence: 99%

“…Among these, tara gum extracted from the seeds of Caesalpinia spinosa stands out as a promising polymer. Tara gum has become a valuable source of polysaccharides, boasting advantageous physicochemical and functional properties, making it a material of Polymers 2024, 16, 838 2 of 19 growing interest in polymer science and food applications [4][5][6]. Its potential as an encapsulating agent has been acknowledged in diverse industry applications [5,7,8], attributed to its capacity for enhancing active compounds' stability and controlled release.…”

Section: Introductionmentioning

confidence: 99%

Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods

Moscoso-Moscoso,

Ligarda-Samanez,

Choque-Quispe

et al. 2024

Polymers

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Tara gum, a natural biopolymer extracted from Caesalpinia spinosa seeds, was investigated in this study. Wall materials were produced using spray drying, forced convection, and vacuum oven drying. In addition, a commercial sample obtained through mechanical methods and direct milling was used as a reference. The gums exhibited low moisture content (8.63% to 12.55%), water activity (0.37 to 0.41), bulk density (0.43 to 0.76 g/mL), and hygroscopicity (10.51% to 11.42%). This allows adequate physical and microbiological stability during storage. Polydisperse particles were obtained, ranging in size from 3.46 µm to 139.60 µm. Fourier transform infrared spectroscopy characterisation confirmed the polysaccharide nature of tara gum, primarily composed of galactomannans. Among the drying methods, spray drying produced the gum with the best physicochemical characteristics, including higher lightness, moderate stability, smaller particle size, and high glass transition temperature (141.69 °C). Regarding rheological properties, it demonstrated a non-Newtonian pseudoplastic behaviour that the power law could accurately describe. The apparent viscosity of the aqueous dispersions of the gum decreased with increasing temperature. In summary, the results establish the potential of tara gum as a wall material applicable in the food and pharmaceutical industries.

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Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

Van den Wouwer,

Brijs,

Carpentier

et al. 2024

Food Chemistry

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Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation

Cited by 9 publications

References 103 publications

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Effect of Inlet Air Temperature and Quinoa Starch/Gum Arabic Ratio on Nanoencapsulation of Bioactive Compounds from Andean Potato Cultivars by Spray-Drying

Preliminary Assessment of Tara Gum as a Wall Material: Physicochemical, Structural, Thermal, and Rheological Analyses of Different Drying Methods

Extractability and chromatographic separation of proteins from potato (Solanum tuberosum L.) trimmings

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