Encapsulation of black pepper seed oil using maltodextrin and pea protein

Abstract

The goal of this research was to determine the physicochemical and emulsifying properties of pea protein, gum arabic, and maltodextrin and to investigate their potential for stabilizing black pepper seed oil emulsions and acting as carrier materials for spray dried microcapsules. The moisture content and water activity of pea protein and maltodextrin (∼5.5 g/100 g and ∼0.22) were found to be significantly lower than that of gum arabic (11.5 g/100 g and 0.46) whereas the glass transition temperatures of pea protein and maltodextrin (∼99.4 ℃) was significantly higher than that of gum arabic (72 ℃). Pea protein showed the highest viscosity (53.8 mPa s), the lowest surface tension (42.5 mN/m), and interfacial tension (10.5 mN/m) among the biopolymer materials studied. A mixture design was employed to investigate the effect of biopolymer formulation on droplet size and creaming stability of black pepper seed oil emulsions. Stable emulsions with relatively smaller droplet size were spray dried to produce microcapsules. Spray dried black pepper seed oil microcapsules produced with 1% pea protein and 39% maltodextrin had low surface oil (∼0.8%) and high encapsulation efficiency (95%). The results of this study suggest that pea protein in combination with maltodextrin can be used as carrier materials in encapsulation of black pepper seed oil.

The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives

“…In pea protein-based encapsulation systems, spray drying is a widely used encapsulation technology for the production of microparticles. Many lipophilic bioactive components, for instance, -tocopherol (Pierucci, Andrade, Baptista, Volpato, & Rocha-Leao, 2006, omega-3 fatty acids (Aberkane, Roudaut, & Saurel, 2014), -linolenic acid (ALA) (Bajaj, Tang, & Sablani, 2015), conjugated linoleic acid (CLA) (Costa et al, 2015), and black pepper oil (Karaca, 2019), first been encapsulated in feed emulsions stabilized by pea protein and then obtained microparticles through spray drying. Both PPC-and PPC/maltodextrin-encapsulated microparticles effectively improved the stability of -tocopherol during 90-day storage, and PPC-encapsulated microparticle exhibited higher -tocopherol retention (Pierucci et al, 2006(Pierucci et al, , 2007.…”

“…Plant protein could be used as a substitution for fat or animal protein to meet the need of lacto-vegetarians and make food healthier. Several studies have explored partly or fully substituting dairy proteins by pea protein in emulsion or gel products and the impact on structure and taste of these products (Ben-Harb et al, 2020;Ben-Harb et al, 2018, 2019Klost & Drusch, 2019b;Yousseef, Lafarge, Valentin, Lubbers, & Husson, 2016). The partial substitution of milk protein with PPI did not improve the texture and flavor of the yoghurt gel, and 10% PPI was most similar to conventional dairy products (Yousseef et al, 2016).…”

“…Nowadays, different applications of pea protein in foodrelated products have been widely studied, such as encapsulation for bioactive ingredients (Jansen-Alves, Jansen-Alves, Maia, et al, 2019), edible films (Carvajal-Pinero, Ramos, Jimenez-Rosado, Perez-Puyana, & Romero, 2019;, extruded foods (Osen, Toelstede, Wild, Eisner, & Schweiggert-Weisz, 2014;Philipp, Emin, Buckow, Silcock, & Oey, 2018), substitution for cereal flours, fats and animal proteins (Ben-Harb et al, 2018, 2019Liu et al, 2020;Muneer et al, 2018;Song & Yoo, 2017), and other products (Feng, Wang, Li, Zhou, & Meng, 2018;Tan, Siow, Peh, & Henry, 2018).…”

Spray drying encapsulation of essential oils: Insights on various factors affecting the physicochemical properties of the microcapsules

“…A high percentage of surface oil results in low encapsulation efficiency, and lower the surface oil, the better the encapsulation efficiency. [102][103][104][105][106][107] In a recent study, high encapsulation efficiency of cinnamon essential oil was achieved by spray drying technique using a combination of Persian gum:maltodextrin. The effect of Persian gum on EE was probably due to possible hydrophobic interactions and the formation of hydrogen bonds between Persian gum and the EO.…”

Innovative Delivery Systems Loaded with Plant Bioactive Ingredients: Formulation Approaches and Applications

“…Moreover, a mixture of pea protein and maltodextrin as wall materials has been used for the encapsulation of rice bran oil [ 207 ] as well as black pepper seed oil [ 208 ]. Pea proteins have been used as wall materials also for the microencapsulation of propolis extract by spray drying [ 209 ]. The obtained microparticles exhibited improved thermal stability.…”