Complex coacervation between oak protein isolate and gum Arabic: optimization &amp; functional characterization

Naderi, B.; Keramat, Javad; Nasirpour, Ali; Aminifar, Mehrnaz

doi:10.1080/10942912.2020.1825484

Cited by 31 publications

(16 citation statements)

References 53 publications

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“…This behaviour should be related to the moisture of microparticles in this period (Table 1). According to Naderi et al (2020), water absorption is an important physical property of proteins, since technofunctional characteristics of protein depend on the interactions of water-protein and protein-oil.…”

Section: Resultsmentioning

confidence: 99%

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Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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This work aimed to produce and encapsulate protein hydrolysates of buffalo origin using spray drying with gum arabic and maltodextrin as encapsulating agents. The following core ratios were applied: encapsulating agent in the ratios of 1:10 and 1:15, with 50% gum arabic and 50% maltodextrin (50:50), and 70% gum arabic and 30% maltodextrin (70:30). The encapsulated particles were between 2.0 and 20.0 lm. The encapsulation efficiency of the samples was above 95% at the initial time. After 45 days of storage, encapsulation efficiency decreased to values below 60%. The 70:30 samples showed a significant decrease (P < 0.05) in hygroscopicity, moisture and water activity compared with free hydrolysates. The encapsulation process increased the values of oil retention, emulsifying activity and solubility of whey protein hydrolysates for all proportions evaluated, both at the initial time and after 45 days of storage. The branched-chain amino acid concentration was higher in samples encapsulated at the 1:10 ratio. The spray drying encapsulation of buffalo protein hydrolysates with suitable encapsulating agents improves the techno-functional characteristics of these hydrolysates, hence expanding their use in different food matrices and enabling the use of buffalo cheese whey.

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Section: Resultsmentioning

confidence: 99%

“…According to Naderi et al . (2020), water absorption is an important physical property of proteins, since techno‐functional characteristics of protein depend on the interactions of water–protein and protein–oil.…”

Section: Resultsmentioning

confidence: 99%

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Giroldi

Grambusch

Schlabitz

et al. 2022

Int J of Food Sci Tech

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“…As to T1 (gum arabic), the treatments added with maltodextrin were more similar for the coloration of droplets. Gum arabic is a hydrocolloid used specially in the food industry for the emulsification of flavor oil, since it is an anionic gum that has a negative charge, which favors the formation of an electrostatic complex (Naderi et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Carvalho

Lago

Schiassi

et al. 2021

Pesq. agropec. bras.

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The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

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“…In addition to solubility, polysaccharides also improve the viscosity [178,179], foaming [174,[180][181][182], emulsifying [183][184][185][186][187][188][189][190][191] and gelling [94,[192][193][194][195][196][197] properties of plant proteins. Although the alteration of biopolymer interfacial properties would have obvious effects on foaming and emulsifying properties, an interesting approach is to leverage on the poor solubility of plant proteins, to create insoluble plant protein-polysaccharide particles as Pickering emulsion stabilizers [187,188].…”

Section: Protein-polysaccharide Interactionsmentioning

confidence: 99%

Plant Proteins for Future Foods: A Roadmap

Sim

Srv

Chiang

et al. 2021

Foods

144

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Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization

Cited by 31 publications

References 53 publications

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins

Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

Plant Proteins for Future Foods: A Roadmap

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