Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Abstract

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

“…The wall material depends on its emulsifying property as a protective barrier, which can form stable oil‐in‐water emulsions to encapsulate core materials. MBPs have attracted immense attention as carriers for encapsulation because of their unique techno‐functional and nutritional properties (Gulzar et al., 2022). MBPs have been used to load curcumin by forming hydrophobic interactions and hydrogen bonds.…”

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

“…68 Emulsifying properties MBP is an amphiphilic protein as a macromolecule composed of both hydrophobic and hydrophilic amino acids and thus it can be used as an emulsifier. 75 The emulsifying activity (EA) of MBPI in distilled water (63.18%) was significantly higher than that of 3% NaCl solution (72.03%). 11 Similarly, a higher emulsion stability (ES) of MBPI was observed in 3% NaCl because the salt solution can stabilize the system by reducing the force of adjacent droplets.…”

“…MBP is an amphiphilic protein as a macromolecule composed of both hydrophobic and hydrophilic amino acids and thus it can be used as an emulsifier 75 . The emulsifying activity (EA) of MBPI in distilled water (63.18%) was significantly higher than that of 3% NaCl solution (72.03%) 11 .…”

Efficient Utilization of Tea Resources through Encapsulation: Dual Perspectives from Core Material to Wall Material

“…Recently, Loncarevic et al 88 added encapsulated green tea extract to white chocolate to improve its polyphenol content and antioxidant capacity. Besides, Gulzar et al 89 prepared the spray-dried microcapsules using sodium alginate and mung bean protein isolate to coencapsulate tea seed oil as an antioxidant and shrimp oil rich in n − 3 fatty acids and astaxanthin, which were fortified into whole wheat crackers. The authors found that these whole wheat crackers not only had excellent oxidative stability and retention of polyunsaturated fatty acids during storage but also had good organoleptic properties.…”