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Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storage
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience. Chalmers University of Technology, Sweden.ORCID iD: 0000-0001-5768-0770
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.
2019 (English)In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 280, p. 146-153Article in journal (Refereed) Published
Abstract [en]

Encapsulation of polar and non-polar bioactive compounds from bilberries was achieved by designing microcapsules with bilberry seed oil (BSO) distributed in an aqueous phase of anthocyanins (AC) stabilized by whey protein isolate (WPI). Non-thermal emulsification method (o/w/o) was developed and the effect of pH (3 or 4.5), concentration of WPI (8.4–10.8% w/w), addition of AC (72–216 ppm) and emulsifier on the structure-forming kinetics, resulting microstructure during storage and after centrifugation and washing was investigated. Agglomeration of BSO was observed in all microcapsules at pH 4.5 due to slow gelling process and in samples at pH 3 at low concentrations of WPI (≤8.4%). Capsules with pH 3 (9.6–10.8% WPI) had weak structures but as the gelling process was faster, it generated an even distribution of BSO droplets. All samples at pH 4.5 and samples with WPI concentration ≥10.8% at pH 3 exhibited intact structures after centrifugation and washing.

Place, publisher, year, edition, pages
2019. Vol. 280, p. 146-153
Keywords [en]
Anthocyanins, Bilberry seed oil, Cold gelation, Microcapsules, Whey protein isolate, Centrifugation, Emulsification, Food storage, Gelation, Microstructure, Oils and fats, pH effects, Proteins, Purification, Washing, Bioactive compounds, Emulsification methods, Gelling process, Low concentrations, Seed oil, Structure formations, anthocyanin, vegetable oil, water oil cream, whey protein, aqueous solution, Article, bilberry, chemical structure, concentration (parameters), hydrogel, kinetics, microcapsule, microencapsulation, molecular stability, pH, processing, storage
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-37008DOI: 10.1016/j.foodchem.2018.11.129Scopus ID: 2-s2.0-85059100423OAI: oai:DiVA.org:ri-37008DiVA, id: diva2:1280062
Note

Funding details: Svenska Forskningsrådet Formas;

Available from: 2019-01-17 Created: 2019-01-17 Last updated: 2019-06-27Bibliographically approved

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Gustinelli, Graziele

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