Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method

Abstract

The aim of this study was to develop microcapsules containing juniper or black pepper essential oils, using a combination of faba bean protein and chia seed polysaccharides (in ratios of 1:1, 1:2, 2:1). By synergizing these two polymers, our goal was to enhance the efficiency of essential oil microencapsulation, opening up various applications in the food industry. Additionally, we aimed to investigate the influence of different polymer mixing ratios on the properties of the resulting microcapsules and the course of the complex coacervation process. To dissolve the essential oils and limit their evaporation, soybean and rapeseed oils were used. The powders resulting from the freeze-drying of coacervates underwent testing to assess microencapsulation efficiency (65.64–87.85%), density, flowability, water content, solubility, and hygroscopicity. Additionally, FT-IR and DSC analyses were conducted. FT-IR analysis confirmed the interactions between the components of the microcapsules, and these interactions were reflected in their high thermal resistance, especially at a protein-to-polysaccharide ratio of 2:1 (177.2 °C). The water content in the obtained powders was low (3.72–7.65%), but it contributed to their hygroscopicity (40.40–76.98%).

Understanding emulsifier influence on complex coacervation: Essential oils encapsulation perspective

“…Comparing the results to our previous studies (Napiórkowska et al, 2023), it can be seen that the compounds occurring in the largest amounts were identified in both cases; however, the use of PP allowed the retention of compounds occurring in trace amounts (β-caryophyllene, β-phellandrene, and γ-terpinene) in the samples. Interestingly, according to the findings from the odor profile analysis of samples encapsulated with broad bean protein and chia seed polysaccharides as the wall material (Napiórkowska et al, 2024), it is evident that the composition of the capsules directly influences the odor profile and the positioning of the samples on the chart. In the aforementioned research, samples containing juniper essential oil were positioned on the right side of the chart, while those containing black pepper oil were on the left (opposite to the current study).…”