Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules

Detalhes bibliográficos
Autor(a) principal: Figueiredo, Jayne de Abreu
Data de Publicação: 2022
Outros Autores: Campelo, Pedro Henrique, Carmo, Eloá Lourenço do, Fernandes, Regiane Victória de Barros, Lago, Amanda Maria Teixeira, Botrel, Diego Alvarenga, Borges, Soraia Vilela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/56857
Resumo: The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.
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spelling Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsulesProteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosaSchinus molleAdsorption isothermsAntioxidant capacityBiopolymersPrebiotic fibersUltrasonicationIsotermas de adsorçãoCapacidade antioxidanteBiopolímerosFibras prebióticasUltrassonicaçãoThe objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.O objetivo deste trabalho foi avaliar o efeito da proteína isolada de soro de leite (PIS) associada aos biopolímeros prebióticos inulina (IN) e oligofrutose (OL) como material de parede na estabilidade físico-química, morfológica e térmica de microcápsulas de oleoresina de pimenta-rosa. Para a atomização nos tratamentos (PSI, PSI/IN e PSI/OL), foram utilizadas emulsões assistidas por ultrassom, preparadas com 30% (p/p) de material de parede, 5% (p/p) de oleoresina e proporção de substituição de 5:1 (p/p) para os tratamentos PSI/IN e PSI/OL. A PSI aumentou o tamanho das gotas de óleo e do pó reconstituído, o que proporcionou maior eficiência de encapsulação. Os tratamentos PSI e PSI/OL apresentaram maior capacidade antioxidante, enquanto PSI/IN e PSI/OL proporcionaram maior solubilidade do pó. As microcápsulas apresentaram estrutura esférica com alguma rugosidade, mas sem ruptura, o que favoreceu a retenção da oleoresina. Além disso, as paredes das microcápsulas não apresentaram nenhuma região cristalina definida. A adição de biopolímeros prebióticos reduziu a temperatura de início de degradação do material de parede, o que diminuiu sua estabilidade térmica. O uso de PIS associado à inulina e à oligofrutose é adequado para a produção de emulsões para a microencapsulação por atomização de oleoresina de pimenta-rosa.Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)2023-05-25T16:27:01Z2023-05-25T16:27:01Z2022-10info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfFIGUEIREDO, J. de A. et al. Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 57, e02318, 2022. DOI: https://doi.org/10.1590/S1678-3921.pab2022.v57.02318.http://repositorio.ufla.br/jspui/handle/1/56857Pesquisa Agropecuária Brasileirareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessFigueiredo, Jayne de AbreuCampelo, Pedro HenriqueCarmo, Eloá Lourenço doFernandes, Regiane Victória de BarrosLago, Amanda Maria TeixeiraBotrel, Diego AlvarengaBorges, Soraia Vilelaeng2023-05-25T16:27:36Zoai:localhost:1/56857Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-25T16:27:36Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
Proteína de soro de leite e biopolímeros prebióticos para estabilizar microcápsulas de oleoresina de pimenta-rosa
title Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
spellingShingle Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
Figueiredo, Jayne de Abreu
Schinus molle
Adsorption isotherms
Antioxidant capacity
Biopolymers
Prebiotic fibers
Ultrasonication
Isotermas de adsorção
Capacidade antioxidante
Biopolímeros
Fibras prebióticas
Ultrassonicação
title_short Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
title_full Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
title_fullStr Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
title_full_unstemmed Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
title_sort Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules
author Figueiredo, Jayne de Abreu
author_facet Figueiredo, Jayne de Abreu
Campelo, Pedro Henrique
Carmo, Eloá Lourenço do
Fernandes, Regiane Victória de Barros
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Borges, Soraia Vilela
author_role author
author2 Campelo, Pedro Henrique
Carmo, Eloá Lourenço do
Fernandes, Regiane Victória de Barros
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Borges, Soraia Vilela
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Figueiredo, Jayne de Abreu
Campelo, Pedro Henrique
Carmo, Eloá Lourenço do
Fernandes, Regiane Victória de Barros
Lago, Amanda Maria Teixeira
Botrel, Diego Alvarenga
Borges, Soraia Vilela
dc.subject.por.fl_str_mv Schinus molle
Adsorption isotherms
Antioxidant capacity
Biopolymers
Prebiotic fibers
Ultrasonication
Isotermas de adsorção
Capacidade antioxidante
Biopolímeros
Fibras prebióticas
Ultrassonicação
topic Schinus molle
Adsorption isotherms
Antioxidant capacity
Biopolymers
Prebiotic fibers
Ultrasonication
Isotermas de adsorção
Capacidade antioxidante
Biopolímeros
Fibras prebióticas
Ultrassonicação
description The objective of this work was to evaluate the use of whey protein isolate (WPI) associated with the prebiotic biopolymers inulin (IN) and oligofructose (OL) as a wall material on the physicochemical, morphological and thermal stability of pink-pepper oleoresin microcapsules. For spray drying in the treatments (WPI, WPI/IN, and WPI/OL), ultrasound-assisted emulsions were used, being prepared with 30% (w/w) wall material, 5% (w/w) oleoresin, and a 5:1 (w/w) replacement ratio for the WPI/IN and WPI/OL treatments. WPI increased the size of the oil droplets and of the reconstituted powder, which provided a greater encapsulation efficiency. The WPI and WPI/OL treatments showed a better antioxidant capacity, whereas WPI/IN and WPI/OL provided a better powder solubility. The microcapsules showed a spherical structure with some roughness, but no rupture, which favored the retention of oleoresin. Moreover, the microcapsule walls had no defined crystalline region. The addition of prebiotic biopolymers decreased the temperature at which the wall material started to degrade, decreasing its thermal stability. The use of WPI associated with inulin and oligofructose is suitable for the production of emulsions for the spray-drying microencapsulation of pink-pepper oleoresin.
publishDate 2022
dc.date.none.fl_str_mv 2022-10
2023-05-25T16:27:01Z
2023-05-25T16:27:01Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv FIGUEIREDO, J. de A. et al. Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 57, e02318, 2022. DOI: https://doi.org/10.1590/S1678-3921.pab2022.v57.02318.
http://repositorio.ufla.br/jspui/handle/1/56857
identifier_str_mv FIGUEIREDO, J. de A. et al. Whey protein isolate and prebiotic biopolymers to stabilize pink-pepper oleoresin microcapsules. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 57, e02318, 2022. DOI: https://doi.org/10.1590/S1678-3921.pab2022.v57.02318.
url http://repositorio.ufla.br/jspui/handle/1/56857
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
publisher.none.fl_str_mv Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
dc.source.none.fl_str_mv Pesquisa Agropecuária Brasileira
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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