Quinoa protein isolate-gum Arabic coacervates cross-linked with sodium tripolyphosphate: Characterization, environmental stability, and Sichuan pepper essential oil microencapsulation. (15th March 2023)

• Record Type: Journal Article
• Authors: Chen, Kai; Zhang, Min; Mujumdar, Arun S.; Wang, Mingqi
• Is Part Of: Food chemistry. Volume 404:Part A(2023)
• Publication Date: 2023-03-15
• Subjects: Complex coacervation -- Microcapsules -- Cross-linking -- Retention -- Harsh environment; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134536
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Sodium tripolyphosphate was used for QPI-GA coacervates cross-linking. Cross-linked QPI-GA coacervates had better pH, ionic and thermal stability. Sichuan pepper essential oil was encapsulated in cross-linked QPI-GA coacervates. Cross-linked SPEO microcapsules possessed good pH, ionic and thermal resistance. The cross-linked capsules well protected SPEO in oral and gastric stages. Abstract: Quinoa protein isolate-gum Arabic coacervates (QPI-GA coacervates) was cross-linked with sodium tripolyphosphate (STPP) to enhance their physicochemical properties. The optimum concentration of STPP for cross-linking was determined experimentally to be 0.2 g/g of QPI-GA mixture. After cross-linking, QPI-GA coacervates changed to the more ordered structure, and showed higher pH, ionic, and thermal stability. The STPP cross-linked coacervates were used as wall materials for Sichuan pepper essential oil (SPEO) encapsulation with encapsulation efficiency of 87.25 %. Compared with uncross-linked microcapsules, cross-linked microcapsules showed higher SPEO retention at high temperature, different pH, and high ionic concentration. Meanwhile, STPP cross-linked microcapsules improved the stability of SPEO during oral and gastric digestion as indicated by the lower SPEO release, which guaranteed the higher release and absorption in intestinal digestion of SPEO. Consequently, STPP cross-linked QPI-GA coacervates can be an ideal carrier for flavors or active ingredients, protecting them against harsh environment conditions during food processing and digestion.