Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products

Food Chemistry
Liliana MihalceaNicoleta Stănciuc

Abstract

Sea buckthorn carotenoids extracted using CO2 supercritical fluids method were encapsulated within whey proteins isolate by transglutaminase (TG) mediated crosslinking reaction, coacervation and freeze drying. The encapsulation efficiency was 36.23 ± 1.58%, with β-carotene the major carotenoid present in the powder. The confocal analysis revealed that TG-ase mediated cross-linking reaction enhanced the complexes stability to such a manner that a double microencapsulation was performed. The powder showed an antioxidant activity of 2.16 ± 0.14 mMol Trolox/g DW and an antifungal activity against Penicillium expansum MIUG M11. Four variants of domestic ice creams were obtained, with a total carotenoids content variation of 1.63 ± 0.03 mg/g D.W. in sample with 2% powder and 6.38 ± 0.04 mg/g D.W. in samples with 4% extract, having satisfactory antioxidant activity. The storage stability test showed a decrease in both total carotenoids content and antioxidant activity in all samples during 21 days at -18 °C. A protective effect of microencapsulation was evidenced.

Citations

Dec 28, 2019·World Journal of Microbiology & Biotechnology·Lovaine DuarteMarco Antônio Záchia Ayub
May 28, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Corina NeaguNicoleta Stănciuc
Jun 3, 2021·Journal of Texture Studies·Viktorija EisinaitėDaiva Leskauskaitė
Aug 18, 2021·Food Research International·Priscila Dayane de Freitas SantosCarmen Sílvia Favaro-Trindade

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