Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates

Timilsena, Y, Adhikari, R, Barrow, C and Adhikari, B 2016, 'Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates', International Journal of Biological Macromolecules, vol. 91, pp. 347-357.


Document type: Journal Article
Collection: Journal Articles

Title Microencapsulation of chia seed oil using chia seed protein isolate-chia seed gum complex coacervates
Author(s) Timilsena, Y
Adhikari, R
Barrow, C
Adhikari, B
Year 2016
Journal name International Journal of Biological Macromolecules
Volume number 91
Start page 347
End page 357
Total pages 11
Publisher Elsevier
Abstract Chia seed oil (CSO) microcapsules were produced by using chia seed protein isolate (CPI)-chia seed gum (CSG) complex coacervates aiming to enhance the oxidative stability of CSO. The effect of wall material composition, core-to-wall ratio and method of drying on the microencapsulation efficiency (MEE) and oxidative stability (OS) was studied The microcapsules produced using CPI-CSG complex coacervates as wall material had higher MEE at equivalent payload, lower surface oil and higher OS compared to the microcapsules produced by using CSG and CPI individually. CSO microcapsules produced by using CSG as wall material had lowest MEE (67.3%) and oxidative stability index (OSI = 6.6 h), whereas CPI-CSG complex coacervate microcapsules had the highest MEE (93.9%) and OSI (12.3 h). The MEE and OSI of microcapsules produced by using CPI as wall materials were in between those produced by using CSG and CPI-CSG complex coacervates as wall materials. The CSO microcapsules produced by using CPI-CSG complex coacervate as shell matrix at core-to-wall ratio of 1:2 had 6 times longer storage life compared to that of unencapsulated CSO. The peroxide value of CSO microcapsule produced using CPI-CSG complex coacervate as wall material was <10 meq O2/kg oil during 30 days of storage.
Subject Food Engineering
Food Processing
Food Nutritional Balance
Keyword(s) Chia seed protein isolate
Chia seed gum
Chia seed oil
Complex coacervation
Encapsulation efficiency
Oxidative stability
DOI - identifier 10.1016/j.ijbiomac.2016.05.058
Copyright notice © 2016 Elsevier B.V. All rights reserved.
ISSN 0141-8130
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 33 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 13 times in Scopus Article | Citations
Altmetric details:
Access Statistics: 39 Abstract Views  -  Detailed Statistics
Created: Thu, 07 Jul 2016, 12:54:00 EST by Catalyst Administrator
© 2014 RMIT Research Repository • Powered by Fez SoftwareContact us