Microencapsulation of chia seed oil using chia seed protein isolate‐chia seed gum complex coacervates
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- 作者：Yakindra Prasad Timilsenaa ; b ; Raju Adhikarib ; Colin J. Barrowc ; Benu Adhikaria ; b ; benu.adhikari@rmit.edu.au" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chia seed protein isolate ; Chia seed gum ; Chia seed oil ; Complex coacervation ; Encapsulation efficiency ; Oxidative stability
- 刊名：International Journal of Biological Macromolecules
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：91
- 期：Complete
- 页码：347-357
- 全文大小：2775 K
文摘
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Chia seed protein (CPI)-chia seed gum (CSG) complex coacervates were used to encapsulate chia seed oil.
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The complex coacervate shell provided very high oxidative stability to the chia seed oil.
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Use of complex coacervate as shell materials yielded higher encapsulation efficiency.
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Core-to-wall ratio of 1:2 yielded >92% encapsulation efficiency and >96% encapsulation yield.
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Spray-dried microcapsules showed higher oxidative stability than the freeze-dried ones.