Microencapsulation of canola oil by lentil protein isolate-based wall materials

作者：Chang C; Varankovich N; Nickerson M T^*

来源：Food Chemistry, 2016, 212: 264-273.

DOI：10.1016/j.foodchem.2016.05.136

• Canola oil
• Spray drying
• Microcapsules
• Entrapment efficiency
• Oxidative stability

The overall goal was to encapsulate canola oil using a mixture of lentil protein isolate and maltodextrin with/without lecithin and/or sodium alginate by spray drying. Initially, emulsion and microcapsule properties as a function of oil (20%-30%), protein (2%-8%) and maltodextrin concentration (9.5%-18%) were characterized by emulsion stability, droplet size, viscosity, surface oil and entrapment efficiency. Microcapsules with 20% oil, 2% protein and 18% maltodextrin were shown to have the highest entrapment efficiency, and selected for further re-design using different preparation conditions and wall ingredients (lentil protein isolate, maltodextrin, lecithin and/or sodium alginate). The combination of the lentil protein, maltodextrin and sodium alginate represented the best wall material to produce microcapsules with the highest entrapment efficiency (similar to 88%). The lentil protein-maltodextrin-alginate microcapsules showed better oxidative stability and had a stronger wall structure than the lentil protein-maltodextrin microcapsules.

• 出版日期2016-12-1