Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars

The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (aw) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced only the particle size and Tg. The sensory panel considered the protein bars produced with both encapsulated materials less bitter (p < 0.05) than those produced with the free casein hydrolysates. Microencapsulation by spray drying with maltodextrin DE 10 and 20 was successful to attenuate the bitter taste and the hygroscopicity of casein hydrolysates15440741

Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars

The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (a(w)) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced only the particle size and T(g). The sensory panel considered the protein bars produced with both encapsulated materials less bitter (p < 0.05) than those produced with the free casein hydrolysates. Microencapsulation by spray drying with maltodextrin DE 10 and 20 was successful to attenuate the bitter taste and the hygroscopicity of casein hydrolysates

The use of spray drying technology to reduce bitter taste of casein hydrolysate

The utilization of protein hydrolysates in food systems is frequently hindered due to their bitterness and hygroscopicity. Spray drying technology could be an alternative for reducing these problems. The aim of this work was to reduce or to mask the casein hydrolysate bitter taste using spray drying and mixtures of gelatin and soy protein isolate (SPI) as carriers. Six formulations were studied: three with 20% of hydrolysate and 80% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%) and three with 30% of hydrolysate and 70% of mixture (gelatine/SPI at proportions of 50/50, 40/60 and 60/40%). The spray-dried formulations were evaluated by SEM, hygroscopicity, thermal behavior (DSC), dissolution, and bitter taste, by a trained sensory panel using a paired-comparison test (free samples vs. spray-dried samples); all samples were presented in powder form. SEM analysis showed mostly spherically shaped particles, with many concavities and some particles with pores. All formulations were oil and water compatible and showed lower hygroscopicity values than free casein hydrolysate. At Aw 0.83, the free hydrolysate showed Tg about 25 °C lower than the formulations, indicating that the formulations may be more stable at Aw ≥ 0.65 since the glass transition should be prevented. The sensory panel found the formulations, tasted in the powder form, to be less bitter (P < 0.05) than the free casein hydrolysate. These results indicated that spray drying of casein hydrolysate with mixtures of gelatin and SPI was successful to attenuate the bitterness of casein hydrolysate. Thus, spray drying widens the possibilities of application of casein hydrolysates244336340FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP05/56674-3; 06/56714-

Effect Of Spray Drying On The Sensory And Physical Properties Of Hydrolysed Casein Using Gum Arabic As The Carrier.

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein.512014-2

Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier

This study was aimed at spray drying hydrolysed casein using gum Arabic as the carrier agent, in order to decrease the bitter taste. Three formulations with differing proportions of hydrolysed casein: gum Arabic (10:90, 20:80 and 30:70) were prepared and characterized. They were evaluated for their moisture content, water activity, hygroscopicity, dispersibility in water and in oil, particle size and distribution, particle morphology, thermal behaviour (DSC) and bitter taste by a trained sensory panel using a paired-comparison test (free samples vs. spray dried samples). The proportion of hydrolysed casein did not affect the morphology of the microspheres. The spray drying process increased product stability and modified the dissolution time, but had no effect on the ability of the material to dissolve in either water or oil. The sensory tests showed that the spray drying process using gum Arabic as the carrier was efficient in attenuating or masking the bitter taste of the hydrolysed casein5120142021FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP05/56674-3; 05/55374-6; 06/56714-

Microencapsulation of lycopene by gelatin-pectin complex coacervation

The aim of this work was to produce and characterize microcapsules of lycopene and to evaluate their stability in comparison with free lycopene. An oily dispersion of lycopene was encapsulated by complex coacervation using gelatin and pectin. Samples were analyzed at four different pH values (3, 3.5, 4 and 4.5) and three proportions of core (25, 50 and 100%). The moisture, water activity, solubility, hygroscopicity, encapsulation efficiency and stability of lycopene microcapsules kept at 10 and 25C were determined. The amount of lycopene in the microcapsule did not have a significant (P &lt; 0.05) effect on water activity, hygroscopic characteristics or the efficiency of microencapsulation. The degradation of lycopene was linear, with an average loss of 14% per week. Therefore, despite the formation of microcapsules and the high values of encapsulation efficiency, the encapsulation method and the wall materials used in this work did not provide effective protection of the lycopene from degradation during storage

Extending the use for food applications of a functional lipid extract from shrimp through complex coacervation encapsulation

Póster presentado a la 31st EFFoST International Conference titulada: Food Science and Technology Challenges for the 21st Century - Research to Progress Society, celebrada en Sitges (España) del 13 al 16 de noviembre de 2017.Currently, consumers demand food products with a low amount of additives. This is especially true in the case of synthetic additives, so that research on new alternatives from natural origin is of great interest. The lipid extract from shrimp cephalothorax (LES) is a natural food ingredient with potential applications as food coloring and functional ingredient, due to the presence of polyunsaturated fatty acids (including DHA and EPA), tocopherol and astaxanthin. However, the lipid extract is not easily dispersed in aqueous matrices, present an intense shrimp odor and is unstable to oxidation reactions. In the present work, the LES was encapsulated by complex coacervation using a gelatin-gum arabic complex in order solve these problems and expand its use as food ingredient. Microcapsules round in shape measuring 46.9 ± 12.9 µm in which the lipid extract was efficiently encapsulated (93.5 ± 0.01%) were formed. Once stabilized by freeze-drying, the capsules lost their structure; however, it was fully recovered after reconstitution in water. The microcapsules showed low water solubility (9.6 ± 1.5%), indicating a strong interaction between gelatin and gum arabic. The microcapsules were submitted to an accelerated stability study (43 days, 36 °C, 80% RH), using the free oil as control, revealing an improvement in astaxanthin stability as a result of encapsulation, as well as negligible lipid oxidation by TBARS. Two different food matrices were chosen to evaluate the application of encapsulated LES, namely yogurt and gellified fish product, providing them with an attractive orange color. Furthermore, in the case of yogurt, encapsulation efficiently reduced the characteristic shrimp odor imparted by the lipid extract, as determined by a trained sensory panel. From the results, it is concluded that microencapsulation is an effective way of extending the use of LES for food applications.This work has been financed by the Spanish MINECO projects CRUSTAVAL AGL2011-27607 and HALOFISH AGL2014-52825.Peer Reviewe

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried chlorophyllide, a natural food colourant, using gum Arabic, maltodextrin and soy protein isolate-based carrier systems

P>The aim of this research was to study spray drying as potential action to protect chlorophyllide from environmental conditions for shelf-life extension and characterisation of the powders. Six formulations were prepared with 7.5 and 10 g of carrier agents [gum Arabic (GA), maltodextrin (MA) and soybean protein isolate (SPI)]/100 mL of chlorophyllide solutions. The powders were evaluated for morphological characteristics (SEM), particle size, water activity, moisture, density, hygroscopicity, cold water solubility, sorption isotherms, colour and stability, during 90 days. All the powders were highly soluble, with solubility values around 97%. A significant lower hygroscopicity was observed for GA powders, whilst the lower X(m) values obtained by GAB equation fitting of the sorption isotherms was observed for the 7.5 g MA/100 mL samples. All formulations, but the 1 (7.5 g SPI/100 mL of chlorophyllide), provided excellent stability to the chlorophyllide during 90 days of storage even at room temperature.FAPESP[07/02981-8

Effect of different polysaccharides and crosslinkers on echium oil microcapsules

Microencapsulation by complex coacervation using gelatin and arabic gum (AG) as wall materials and transglutaminase for crosslinking is commonly used. However, AG is only produced in a few countries and transglutaminase is expensive. This work aimed to evaluate the encapsulation of echium oil by complex coacervation using gelatin and cashew gum (CG) as wall materials and sinapic acid (S) as crosslinker. Treatments were analyzed in relation to morphology, particle size, circularity, accelerated oxidation and submitted to different stress conditions. Rounded microcapsules were obtained for treatments with AG (45.45 μm) and microcapsules of undefined format were obtained for treatments with CG (22.06 μm). The S incorporation for 12 h improved the oil stability by three fold compared to oil encapsulated without crosslinkers. Treatments with CG and S were resistant to different stress conditions similar to treatments with AG and transglutaminase, making this an alternative for delivery/application of compounds in food products.The authors thank Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) for the scholarship for T.A. Comunian (Process 2013/25862-5) and for financial support (Process 2012/08058-5) and De Wit Speciality Oils for the echium oil donation. C.S. Favaro-Trindade thanks Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the productivity grant (306708/2015-9)Peer Reviewe