Publications (3)5.65 Total impact
Article: Encapsulation of flaxseed oil using a bench-top spray dryer for legume protein-maltodextrin microcapsule preparation.[show abstract] [hide abstract]
ABSTRACT: Flaxseed oil was microencapsulated employing a wall material matrix of either chickpea (CPI) or lentil protein isolate (LPI) and maltodextrin using a bench-top spray dryer. Effects of emulsion formulation (oil, protein and maltodextrin levels) and protein source (CPI vs. LPI) on the physicochemical characteristics, oxidative stability, and release properties of the resulting capsules were investigated. Microcapsule formulations containing higher oil levels (20% oil, 20% protein, 60% maltodextrin) were found to have higher surface oil and lower encapsulation efficiencies. Overall, LPI-maltodextrin capsules gave higher flaxseed oil encapsulation efficiencies (~88.0%) relative to CPI-maltodextrin matrices (~86.3%). However, both designs were found to provide encapsulated flaxseed oil protection against oxidation over a 25 d room temperature storage study relative to free oil. Overall, ~37.6% of encapsulated flaxseed oil was released after 2 h under simulated gastric fluid, followed by the release of an additional ~46.6% over a 3 h period under simulated intestinal fluid conditions.Journal of Agricultural and Food Chemistry 05/2013; · 2.82 Impact Factor
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ABSTRACT: Chickpea and lentil protein-stabilized emulsions were optimized with regard to pH (3.0-8.0), protein concentration (1.1-4.1% w/w), and oil content (20-40%) for their ability to form and stabilize oil-in-water emulsions using response surface methodology. Specifically, creaming stability, droplet size, and droplet charge were assessed. Optimum conditions for minimal creaming (no serum separation after 24 h), small droplet size (<2 μm), and high net droplet charge (absolute value of ZP > 40 mV) were identified as 4.1% protein, 40% oil, and pH 3.0 or 8.0, regardless of the plant protein used for emulsion preparation.Journal of Agricultural and Food Chemistry 12/2011; 59(24):13203-11. · 2.82 Impact Factor
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ABSTRACT: Protein–polysaccharide interactions play an essential structure-controlling role in foods and biomaterials. Turbidity and electrophoretic mobility measurements were used to investigate the formation of soluble and insoluble complexes between pea protein isolate (PPI) and the cationic polysaccharide, chitosan (Ch) as a function of pH and biopolymer mixing ratio (1:1–20:1 PPI–Ch). In addition, pH-induced conformational changes of PPI upon complexation with Ch were studied by fluorometry. As the PPI–Ch mixing ratio increased from 1:1 to 12.5:1, critical structure forming events (i.e., those associated with the formation of soluble and insoluble complexes) shifted to higher pHs, and progressively behaved similar to those for PPI alone. At biopolymer ratios > 15:1, mixed systems resembled that of PPI alone. Changes to the tertiary conformation of PPI upon complexation with Ch at a 7.5:1 biopolymer ratio were found to occur at pH 6.2, corresponding to the presence of insoluble complexes.Food Research International. 44(5):1441-1446.