New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein

Drusch, Stephan; Serfert, Yvonne; Berger, Agnes; Shaikh, M.Q.; Rätzke, Klaus; Zaporojtchenko, V.; Schwarz, Karin

doi:10.1016/j.foodhyd.2011.10.001

Cited by 55 publications

(22 citation statements)

References 36 publications

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“…The application of XPS to analysis of surface composition of food powders has been well documented (Drusch et al, 2012;Gaiani et al, 2011;McCarthy et al, 2013). Elemental analysis of the surface of MPC samples was based on binding energies of C 1s , N 1s and O 1s, which were in the ranges 281e293, 397e408, and 528e533 eV, respectively (Fadley, 1976;Shrestha et al, 2007b).…”

Section: Surface Compositionmentioning

confidence: 99%

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Kelly

O’Mahony

Kelly

et al. 2015

International Dairy Journal

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Section: Surface Compositionmentioning

confidence: 99%

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Kelly

O’Mahony

Kelly

et al. 2015

International Dairy Journal

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“…To extract the fish oil from microcapsules, a blend of 2‐propanol/isooctane was used after redissolving an aliquot of the powder in water. The hydroperoxide content as a measure of lipid oxidation was analysed using a well‐established method for the determination of the peroxide value in anhydrous milk fat with slight modifications . The extracted oil was diluted with 2‐propanol and incubated at 60°C for 30 min after adding iron‐II‐chloride and ammonium thiocyanate solution.…”

Section: Methodsmentioning

confidence: 99%

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Tamm¹,

Gies²,

Diekmann³

et al. 2015

Euro J Lipid Sci & Tech

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The aim of the present study was to investigate the ability of partially hydrolysed whey proteins to microencapsulate fish oil. Microcapsules were produced by spray-drying emulsions composed of fish oil, glucose syrup (DE38) and b-lactoglobulin or hydrolysates thereof prepared using bovine trypsin or alcalase. Hydrolysis did not negatively affect encapsulation performance during spray-drying and microencapsulation efficiency was very high for all samples (99 AE 0.5%). However, enzymatic hydrolysis resulted in reduced formation of lipid hydroperoxides for all hydrolysate-stabilised microcapsules, except for the hydrolysate produced by alcalase (3% degree of hydrolysis). Hydrolysis by trypsin resulted in a more narrow molecular weight peptide profile and an increased accessibility of antioxidant amino acids.Practical applications: Whey proteins, a by-product of the cheese industry, possess excellent nutritional properties, but have limited functional and antioxidant properties in their native form. Partial enzymatic hydrolysis can significantly enhance these properties. This study showed the excellent suitability of whey protein hydrolysates as emulsifiers in spray-dried emulsions, which can improve encapsulation capacity and stabilisation of sensitive ingredients.

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“…Drusch et al [22] and Gharsallaoui et al [23] described the fundamental physical characteristics of spray-dried carrier matrices based on sodium caseinate and casein hydrolyzate. Surface accumulation of proteins at the airwater interface led to a modified surface composition of spray-dried carrier matrix particles for microencapsulation.…”

Section: Wall Materialsmentioning

confidence: 99%

Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying

et al. 2015

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The encapsulation of flavors is the important process in food industry. The encapsulation of flavors with spray drying and the flavor release from spray-dried powder were reviewed. The hydrophobic flavor was in the form of emulsion before spray dr ying. Therefore, the researches were mainly related to the forming of emulsion which wall material containing emulsifier properties are required. On the other hands, the hydrophilic flavor was mainly related to the antioxidant and coloring flavor powder. The hygroscopicity of powder and their stickyness during the spray dryer were important points to improve which the remaining of hydrophilic flavors were less concerned. The morphologies, and flavor release behavior are important physical properties of the flavor encapsulated powder. Especially, the correlation equations for the flavor release are summarized in the relation with Avrami or Weibull equation. The glass transition temperature is important to estimate the collapse of the powder and the permeation of the powder matrix to flavor compounds. The flavor release (mass transfer of flavor) rate is affected by temperature difference (T-T g ). In this review, recent researches are summarized in the flavor encapsulation in spray drying, especially for tropical flavor encapsulation. ◇◇◇ Review ◇◇◇Z u i d a m a n d H e i n r i c h [ 1 2 ] e d i t e d t h e b o o k o f "Encapsulation Technologies for active food ingredients and food processing". The aroma encapsulation were (

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New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein

Cited by 55 publications

References 36 publications

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders

Whey protein hydrolysates reduce autoxidation in microencapsulated long chain polyunsaturated fatty acids

Encapsulation of Hydrophilic and Hydrophobic Flavors by Spray Drying

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