The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

Abstract

Although whey protein hydrolysate (WPH) possesses good physiological functionality, its bitter taste and hygroscopic property limit its direct utilization as food ingredient. The aim of this work was to encapsulate whey protein hydrolysate by spray drying using maltodextrin or maltodextrin/b-cyclodextrin mixture as wall materials to attenuate the bitter taste and enhance the stability of whey protein hydrolysate. Hygroscopicity, glass transition temperature, bitter taste, and morphology of non-encapsulated WPH and encapsulated WPH were evaluated. Solubility, particle size, bulk density, and moisture content were also measured. Compared with the non-encapsulated WPH, the encapsulated WPH exhibited significantly lower hygroscopicity and higher glass transition temperature. The bitterness of both maltodextrin-encapsulated WPH and maltodextrin/b-cyclodextrin-encapsulated WPH was significantly lower than that of the original non-encapsulated WPH. Morphological analysis by scanning electron microscopy showed that the microcapsules of the spraydried encapsulated WPH were matrix-type with less link bridge and had a continuous wall with many concavities. In addition, encapsulation process did not exert negative effect on the solubility of whey protein hydrolysate. The results indicated that encapsulation with maltodextrin and b-cyclodextrin as carriers was helpful to attenuate the bitter taste and enhance the stability of whey protein hydrolysate.

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

“…Both cyclodextrins changed the taste of the amino acids but there was no consistent suppression of bitterness. Cyclodextrins were capable of partially suppressing the bitterness of soy protein, soy protein hydrosylates (52, 53) and whey protein hydrosylates (54). …”

Pyropia columbina phycocolloids as microencapsulating material improve bioaccessibility of brewers’ spent grain peptides with ACE‐I inhibitory activity

“…Maltodextrin, starch, gum arabic, pectin and chitosan are the polysaccharides most studied as encapsulating agents and delivery systems, due to their abundance in nature and structural stability (Fathi et al ., ). Recently, the encapsulation of peptides obtained from different protein sources with maltodextrin and gum arabic blend by spray drying has been reported (Yang et al ., ; Rao et al ., ; Cian et al ., ). Even though carrageenans and sulphated polysaccharide extracted from red algae are extensively used in the food industry as gelling agent, stabilizers and texture enhancers (Cian et al ., ), they have not been studied as encapsulating agents (Papoutsis et al ., ).…”

Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestion

“…Similar size values were reported by Yang et al . () for whey protein hydrolysate encapsulated with maltodextrin/β‐cyclodextrin mixture by spray drying. The anova results showed that only HC was significant (Table S1).…”

“…An alternative to protect bioactive peptides in the gastrointestinal tract is by microencapsulation using spray drying, which is a very common dehydration process used to form a continuous matrix surrounding the active substances (Nesterenko et al, 2013). This method has the advantages of being fast, relatively inexpensive, and the final product has high stability (Yang et al, 2012). Bioactive peptides have been primarily encapsulated for two purposes: to reduce its bitter taste, and to ensure textural and storage stability by reduction of hygroscopicity (Mohan et al, 2015).…”