24/03/2020 Proposing Novel Encapsulating Matrices for Spray … · 2020. 8. 13. · homogenisation (HPH) on inulin gelling properties, stability and development during storage. Food

24/03/2020 Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Ble…

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Original PaperPublished: 14 September 2016

Proposing Novel Encapsulating Matrices for Spray-Dried GingerEssential Oil from the Whey Protein Isolate-Inulin/MaltodextrinBlends

Regiane Victória de Barros Fernandes1,Eric Keven Silva2,Soraia Vilela Borges1,Cassiano Rodrigues de Oliveira3,Maria Irene Yoshida4,Yasmim Fernanda da Silva1,Eloá Lourenço do Carmo1,Viviane Machado Azevedo1 &[…]Diego Alvarenga Botrel 1 - Show fewer authors

Food and Bioprocess Technology volume 10, pages115–130(2017)Cite this article

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Abstract

The aim of this study was to evaluate the effects of the blending of whey protein isolate (WPI) withmaltodextrin (MD) and inulin (IN) biopolymers as encapsulating matrices for spray-dried ginger essentialoil. Encapsulation was performed by ultrasound-assisted emulsification and using spray drying, and thestability parameters of the emulsion (with or without ultrasound-assisted) were evaluated. The influence ofthese different wall material systems was investigated based on various functional properties ofmicroparticles such as stability of the emulsion, encapsulation efficiency, reconstitution properties, chemicalprofile, microparticle stability, morphology, particle size distribution, and crystallinity. Higher viscosityvalues were obtained for the emulsions prepared with WPI and IN which had the apparent viscosityincreased by the ultrasound-assisted emulsification process. Creaming index values indicated thatultrasound-assisted emulsions had higher stability. The composition of the wall materials did not affect thesolubility and the moisture content of the particles. The wettability property of the powders was improved bythe addition of IN. The lowest level of water adsorption under conditions of high relative humidity was alsoobserved in microparticles containing IN. The partial replacement of WPI by MD significantly affected the

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efficiency of encapsulation. Moreover, MD led to high thermal microparticle stability. Larger particles wereobserved in the powders prepared with WPI. The powders obtained from WPI, WPI:IN, and WPI:MDtreatments exhibited amorphous structures and did not have any cracks on the surface. The findings of thisstudy indicate that IN and MD together with WPI proved to be good alternative secondary wall materials forspray-dried ginger oil.

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Abbreviations

WPI:

Whey protein isolate

MD:

Maltodextrin

IN:

Inulin

WPI:MD:

Whey protein isolate + maltodextrin (1:1; w/w)

WPI:IN:

Whey protein isolate + inulin (1:1; w/w)

H:

Homogenization

U:

Ultrasonication

H/U:

Homogenization/ultrasonication

σ :

The shear stress (Pa)

γ :

The shear rate (s−1)

k :

The consistency index (Pa.sn)



n :

The flow behavior index

d 32 :

The surface mean diameter

d 43 :

The volume surface mean diameter

PDI:

The polydispersity index

d i :

The average droplet diameter

n i :

The number of drops

d 10, d 50, and d 90 :

The diameters at 10, 50, and 90 % cumulative volume

CI:

The creaming index

EE:

Essential oil encapsulation efficiency

M :

The amount (mg) of oil in microparticles

M 0 :

The initial oil amount (mg) added to the emulsion

FTIR:

Fourier transform infrared

NaCl:

Sodium chloride

K2CO3 :

Potassium carbonate

MgCl2 :

Magnesium chloride



LiCl:

Lithium chloride

Mg(NO3)2 :

Magnesium nitrate

KCl:

Potassium chloride

K2SO4 :

Potassium sulfate

R 2 :

Coefficient of determination

E :

Mean relative percentage deviation modulus

X eq :

Equilibrium moisture content (g g−1 dry powder)

X m :

Monolayer moisture content (g g−1 dry powder)

C,K:

model constants related to the monolayer and monolayer properties

a w :

Water activity

a, b :

Model parameters

SEM:

Scanning electron microscopy

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Acknowledgments

The authors thank Minas Gerais State Foundation for Research Development (FAPEMIG, Brazil) (CAG-PPM-00318-11) and National Council for Scientific and Technological Development (CNPq, Brazil) (Grantnumber 448530/2014-7) for the financial support.

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1. Food Science Department, Federal University of Lavras, Lavras, MG, 37200-000, BrazilRegiane Victória de Barros Fernandes, Soraia Vilela Borges, Yasmim Fernanda da Silva, Eloá Lourenço do Carmo, Viviane Machado Azevedo & Diego Alvarenga Botrel

2. DEA/FEA (School of Food Engineering), University of Campinas (UNICAMP), Rua MonteiroLobato, 80, Campinas, SP, 13083-862, Brazil

Eric Keven Silva3. Federal University of Viçosa, Campus Rio Paranaíba, Rio Paranaíba, MG, 38810-000, Brazil

Cassiano Rodrigues de Oliveira4. Chemistry Department, Federal University of Minas Gerais, Belo Horizonte, MG, 31270-901, Brazil

Maria Irene Yoshida

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Fernandes, R.V.d.B., Silva, E.K., Borges, S.V. et al. Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends. Food BioprocessTechnol 10, 115–130 (2017). https://doi.org/10.1007/s11947-016-1803-1

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Received: 09 May 2016

Accepted: 06 September 2016

Published: 14 September 2016

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DOI: https://doi.org/10.1007/s11947-016-1803-1

Keywords

Milk proteinPrebiotic carbohydrateUltrasound-assisted emulsificationMicroencapsulation

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