Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate

Autores
Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; Trindade, Marco A.; Santana, Aline S.; Favaro Trindade C.S.
Año de publicación
2009
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mm, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate.
Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Monterrey Quintero, Ednelí S.. Universidade de Sao Paulo; Brasil
Fil: Trindade, Marco A.. Universidade de Sao Paulo; Brasil
Fil: Santana, Aline S.. Universidade de Sao Paulo; Brasil
Fil: Favaro Trindade C.S.. Universidade de Sao Paulo; Brasil
Materia
CASEIN HYDROLYSATE
ENCAPSULATION
ISOLATED SOYBEAN PROTEIN
SPRAY DRYING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/161669
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/161669
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolateMolina Ortiz, Sara EugeniaMauri, Adriana NoemiMonterrey Quintero, Ednelí S.Trindade, Marco A.Santana, Aline S.Favaro Trindade C.S.CASEIN HYDROLYSATEENCAPSULATIONISOLATED SOYBEAN PROTEINSPRAY DRYINGhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mm, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate.Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Monterrey Quintero, Ednelí S.. Universidade de Sao Paulo; BrasilFil: Trindade, Marco A.. Universidade de Sao Paulo; BrasilFil: Santana, Aline S.. Universidade de Sao Paulo; BrasilFil: Favaro Trindade C.S.. Universidade de Sao Paulo; BrasilElsevier Science2009-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/161669Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; Trindade, Marco A.; Santana, Aline S.; et al.; Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate; Elsevier Science; LWT - Food Science and Technology; 42; 5; 6-2009; 919-9230023-64381096-1127CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2008.12.004info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643808002971#!info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:43:42Zoai:ri.conicet.gov.ar:11336/161669instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:43:43.28CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
title Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
spellingShingle Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Molina Ortiz, Sara Eugenia
CASEIN HYDROLYSATE
ENCAPSULATION
ISOLATED SOYBEAN PROTEIN
SPRAY DRYING
title_short Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
title_full Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
title_fullStr Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
title_full_unstemmed Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
title_sort Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
dc.creator.none.fl_str_mv Molina Ortiz, Sara Eugenia
Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Trindade, Marco A.
Santana, Aline S.
Favaro Trindade C.S.
author Molina Ortiz, Sara Eugenia
author_facet Molina Ortiz, Sara Eugenia
Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Trindade, Marco A.
Santana, Aline S.
Favaro Trindade C.S.
author_role author
author2 Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Trindade, Marco A.
Santana, Aline S.
Favaro Trindade C.S.
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv CASEIN HYDROLYSATE
ENCAPSULATION
ISOLATED SOYBEAN PROTEIN
SPRAY DRYING
topic CASEIN HYDROLYSATE
ENCAPSULATION
ISOLATED SOYBEAN PROTEIN
SPRAY DRYING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mm, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate.
Fil: Molina Ortiz, Sara Eugenia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Mauri, Adriana Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Monterrey Quintero, Ednelí S.. Universidade de Sao Paulo; Brasil
Fil: Trindade, Marco A.. Universidade de Sao Paulo; Brasil
Fil: Santana, Aline S.. Universidade de Sao Paulo; Brasil
Fil: Favaro Trindade C.S.. Universidade de Sao Paulo; Brasil
description The aim of this work was to encapsulate casein hydrolysate by spray drying with soybean protein isolate (SPI) as wall material to attenuate the bitter taste of that product. Two treatments were prepared: both with 12 g/100 g solids and containing either two proportions of SPI: hydrolysate (70:30 and 80:20), called M1 and M2, respectively. The samples were evaluated for morphological characteristics (SEM), particle size, hygroscopicity, solubility, hydrophobicity, thermal behavior and bitter taste with a trained sensory panel using a paired-comparison test (non-encapsulated samples vs. encapsulated samples). Microcapsules had a continuous wall, many concavities, and no porosity. Treatments M1 and M2 presented average particle sizes of 11.32 and 9.18 mm, respectively. The wall material and/or the microencapsulation raised the hygroscopicity of the hydrolysate since the free hydrolysate had hygroscopicity of 53 g of water/100 g of solids and M1 and M2 had 106.99 and 102.19 g of water/100 g of solids, respectively. However, the hydrophobicity decreases, the absence of a peak in encapsulated hydrolysates, and the results of the panel sensory test considering the encapsulated samples less bitter (p < 0.05) than the non-encapsulated, showed that spray drying with SPI was an efficient method for microencapsulation and attenuation of the bitter taste of the casein hydrolysate.
publishDate 2009
dc.date.none.fl_str_mv 2009-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/161669
Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; Trindade, Marco A.; Santana, Aline S.; et al.; Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate; Elsevier Science; LWT - Food Science and Technology; 42; 5; 6-2009; 919-923
0023-6438
1096-1127
CONICET Digital
CONICET
url http://hdl.handle.net/11336/161669
identifier_str_mv Molina Ortiz, Sara Eugenia; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; Trindade, Marco A.; Santana, Aline S.; et al.; Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate; Elsevier Science; LWT - Food Science and Technology; 42; 5; 6-2009; 919-923
0023-6438
1096-1127
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2008.12.004
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643808002971#!
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614472989147136
score 13.260194

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