Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend

Abstract

Antioxidant peptide enriched casein hydrolysate (AO-CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO-CH using maltodextrin-gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and proportion of coating material (10:0, 8:2, 6:4) under varying pH (2-8) for encapsulation efficiency (EE).The preparation P3 resulted in maximum EE (87%) using core to coat ratio 1:20, at pH 6.0 with 8:2 MD/GA ratio. The encapsulated preparation showed reduced bitterness ( < 0.05) compared to the casein hydrolysate together with maximum retention of antioxidant activity (93%). Further, the narrow range of particle size, indicates their better stability and represents a promising food additive for incorporation in food.

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, 2014). 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, 2012;Rao et al, 2016;Cian et al, 2019). 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, 2014), they have not been studied as encapsulating agents (Papoutsis et al, 2018).…”

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

“…Rao et al . () reported that the release of protein microencapsulated with maltodextrin–gum arabic blend by spray drying was ≈70% in a simulated stomach environment within 2 h. Erdinc & Neufeld () also reported serum albumin‐protein release from microencapsulated with glycol‐chitosan‐alginate matrix by spray drying, and showed 100% release after gastric (pH 2.0) and intestinal phase (pH 6.8).…”

“…This result was also observed by Rao et al . () for antioxidant casein peptides encapsulated with maltodextrin–gum arabic blend. They observed that as gum arabic proportion increased from 0% to 80%, PE increased.…”

“…Rao et al . () investigated the potential of maltodextrin/gum arabic mixtures as wall materials to encapsulate antioxidant peptides from casein hydrolysate. However, there are no studies that use microencapsulation to preserve the bioactivity of P. lunatus peptides in the gastrointestinal environment.…”

“…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). Rao et al (2016) investigated the potential of maltodextrin/gum arabic mixtures as wall materials to encapsulate antioxidant peptides from casein hydrolysate. However, there are no studies that use microencapsulation to preserve the bioactivity of P. lunatus peptides in the gastrointestinal environment.…”