Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars

Abstract

The aim of this work was to encapsulate a casein hydrolysate by spray drying using maltodextrins (DE 10 and 20) as wall materials and to evaluate the efficiency of the microencapsulation in attenuating the bitter taste of the hydrolysate using protein bars as the model system. Microcapsules were evaluated for morphology (SEM), particle size, hygroscopicity, solubility, thermal behavior (DSC), and bitter taste with a trained sensory panel by a paired comparison test (nonencapsulated samples vs. encapsulated samples). Bars were prepared with the addition of 3% casein hydrolysate at free or both encapsulated forms, and were then evaluated for their moisture, water activity (aw) and for their bitter taste by a ranking test. Microcapsules were of the matrix type, having continuous surfaces with no apparent porosity for both coatings. Both encapsulated casein hydrolysates had similar hygroscopicity, and lower values than free encapsulated hydrolysates. The degree of hydrolysis of the maltodextrin influenced only the particle size and Tg. The sensory panel considered the protein bars produced with both encapsulated materials less bitter (p < 0.05) than those produced with the free casein hydrolysates. Microencapsulation by spray drying with maltodextrin DE 10 and 20 was successful to attenuate the bitter taste and the hygroscopicity of casein hydrolysates.

The improving effect of spray-drying encapsulation process on the bitter taste and stability of whey protein hydrolysate

“…The spray-dried encapsulated powders are significantly less bitter than non-encapsulated WPH and simply mechanical blended mixtures, which indicates that spray-drying encapsulation process is essential in improving the bitter taste of whey protein hydrolysate. Similar results were observed for the bitterness-masking effect of spray drying on casein hydrolysates [6][7][8]. Hydrolysis of proteins by proteolytic enzymes is usually accompanied by the formation of a bitter taste.…”

“…Numerous wall materials can be used for food application. Spray drying with gelatin, soy protein isolate, and maltodextrin as wall materials was successful to attenuate the bitterness and hygroscopicity of casein hydrolysate [6][7][8]. The addition of maltodextrin or gum arabic in the feed solution contributed significantly to the stability of chicken meat protein hydrolysate [9].…”

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

“…Interestingly though these workers assessed the taste of the powder directly and it seems likely in a liquid medium the particles would dissolve and the benefits would be lost. However, in an intermediate or low moisture food this may be a helpful approach, for example a protein bar formulated with a bitter casein hydrosylate was less bitter when the bitterant was spray dried with maltodextrins (86). Presumably the spray-dried powder did not have time to hydrate and dissolve before the product was swallowed.…”

The Effect of the Addition of Encapsulated Collagen Hydrolysate on Some Quality Characteristics of Sucuk

“…The solid particles with 90:10 and 80:20 coating material/extract material ratios and two different coating materials, maltodextrin 12 DE and maltodextrin 19 DE were used. After being mixed in a magnetic mixer, the products were homogenized at room temperature at 18,000 rpm for 2 minutes (Rocha et al , 2009). …”

“…In this way, encapsulated peptide groups namely, MD1210 containing 90% MD12 + 10% collagen peptide, MD1220 containing 80% MD12 + 20% collagen peptide, MD1910 containing 90% MD19 + 10% collagen peptide and MD 1920 containing 80% MD19 + 20% collagen peptide were obtained. Microencapsulate material was stored dry at room temperature in glass bottles in such a way as not to be exposed to light (Rocha et al , 2009). …”