Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties. (February 2020)

• Record Type: Journal Article
• Authors: Zhang, Zhi-Hong; Peng, Huadong; Woo, Meng Wai; Zeng, Xin-An; Brennan, Margaret; Brennan, Charles S.
• Is Part Of: Journal of food engineering. Volume 267(2020)
• Publication Date: 2020-02
• Subjects: WPI-CH microcapsules -- Spray drying -- Chlorophyll encapsulation -- Antioxidant activity; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2019.109729
• Languages: English
• ISSNs: 0260-8774

Abstract

Abstract: Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower moisture content (1.14 ± 0.12% to 2.47 ± 0.09%), higher chlorophyll encapsulation efficiency (98.34 ± 0.03% to 99.76 ± 0.02%) and greater chlorophyll solubility (79.29 ± 0.07% to 82.24 ± 0.03%). The results of fluorescence and FT-IR spectra showed that the pyrrole ring of chlorophyll became bound to the hydrophobic residues of WPI leading to a change in the crystalline structure of chlorophyll, probably due to the formation of soluble complexes of WPI-CH. In addition, the antioxidant activity of fresh WPI-CH samples, and those stored for 6 months, increased by 19.75% and 18.51% respectively compared to WPI (p < 0.05). Therefore, WPI-CH prepared by the higher ratio of WPI can be used as a potential natural food additive because of its good antioxidant activity and physicochemical properties, especially water-solubility and stability. Highlights: WPI-chlorophyll microcapsules were successfully obtained by spray drying. The better of encapsulation efficiency and solubility of microcapsule was obtained by 15% WPI. Encapsulation can protect the biological stability and antioxidant activity of chlorophyll.