Protein-Based Microencapsulation with Freeze Pretreatment: Spray-Dried Oil in Water Emulsion Stabilized by the Soy Protein Isolate–Gum Acacia Complex

Abstract

Spray-dried microparticles with lipid cores that dissolve β-carotene were prepared using a technique based on the complexation of soy protein and gum acacia. A freeze-pretreatment was applied to modify the resultant properties of the dried particles.An o/w emulsion stabilized by soy protein isolate was mixed with gum acacia. The pH of the solution was adjusted to a selected value; this solution was frozen and thawed under controlled thermal protocols, and spray-dried to obtain the final products. Complexation was induced on the surface of the oil droplets owing to electrostatic interactions that occur below the isoelectric point (ca. pH 4.0) of the employed soy protein isolate. The freeze-pretreatment prior to spray-drying was expected to induce this interaction by freeze concentration and to control the kinetics of complex formation. When solutions with a pH of 4.0 and 3.0 were spray-dried, the encapsulation of β-carotene had similar efficiencies. The freeze-pretreatment was observed to have a significant effect on the specimens prepared from the solution with a pH of 4.0. Slow freezing conditions successfully improved the encapsulation efficiency and simultaneously reduced the amount of surface oil. Moreover, this pretreatment augmented the mass transfer Downloaded by [New York University] at 15:31 18 February 2015 2resistance of the shell matrix, so that the release rate of dissolved β-carotene in the lipid core could be retarded.

Encapsulation of carotenoids in emulsion-based delivery systems: Enhancement of β-carotene water-dispersibility and chemical stability

“…The nature of the emulsifier used to coat the oil droplets in an emulsion or nanoemulsion also plays a critical role in determining the physicochemical properties of the powders produced after dehydration. Previous studies have reported that β-carotene-loaded oil droplets stabilized by various kinds of emulsifiers can be converted into powders, including gum arabic (Lim, Burdikova, Sheehan, & Roos, 2016), almond gum (Mahfoudhi & Hamdi, 2014), modified starch (Liang, Huang, Ma, Shoemaker, & Zhong, 2013), hydroxypropyl cellulose (Claudia P. Coronel-Aguilera & San Martín-González, 2015), sodium caseinate (C. P. Coronel-Aguilera & Martin-Gonzalez, 2015), soy protein (Deng, Chen, Huang, Fu, & Tang, 2014), soy protein-gum arabic complex (Nakagawa & Fujii, 2015), and cyclodextrin (Durante, Lenucci, Marrese, Rizzi, De Caroli, Piro, et al, 2016). Most of these studies used spray dry to prepare nanoemulsion powder and were aimed to determine the physiochemical properties of dried powder, or to increase carotenoid stability by manipulating the composition.…”

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

“…The best yield and EE was achieved with milk proteins instead of proteins obtained from tissues. Likewise, several researchers have evaluated the encapsulation activity of proteins such as gelatin [19,45,51], sodium caseinate in combination with lactose, or maltodextrin and other proteincarbohydrate complexes [19]. Remarkably, Rubio and his team [52] patented the process to obtain microcapsules and nanocapsules based on free whey proteins or complex poly saccharides employing "Blow-spinning," "blow-spraying," "electrospinning" and "electro spraying" as encapsulation techniques.…”

“…Microencapsulation by spray drying is the most widely known technique used to encapsu late food ingredients such as vitamins (C and E), fragrances, probiotic bacteria, lipids, veg etable oils, minerals (i.e., iron), anthocyanin pigments, milk, and foodstuffs [45,47,48,60,69]. The technique of microencapsulation by spray drying has been used since the 1950s and is currently applied at the industrial and academic level due to its rapid speed, economy and sim plicity.…”

“…The technique of microencapsulation by spray drying has been used since the 1950s and is currently applied at the industrial and academic level due to its rapid speed, economy and sim plicity. It involves the dispersion of the active ingredient with the encapsulation material that is pumped into a spray chamber followed by dehydration with circulating hot air at a tem perature between 150 and 200°C [45,47,48,60,69]. Spray drying provides a relatively high EE as compared to other methods.…”

“…Most of them are derived from natural sources such as natu ral gels (e.g., gum arabic, alginates, carrageenan and mesquite gum), modified starches, malto dextrin and proteins (e.g., whey proteins, gelatin, soy, rice, sunflower and peas) [13,18,[43][44][45][46][47][48][49].…”