Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin

Autores
Mendanha, Debora V.; Molina Ortiz, Sara Eugenia; Favaro Trindade, Carmen S.; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; Thomazini, Marcelo
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 complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results ofthe sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysateP < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate.
Fil: Mendanha, Debora V.. Universidade de Sao Paulo; Brasil
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: Favaro Trindade, Carmen S.. Universidade de Sao Paulo; Brasil
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: Thomazini, Marcelo. Universidade de Sao Paulo; Brasil
Materia
ENCAPSULATION
HYDROPHOBICITY
ISOLATED SOYBEAN PROTEIN
SENSORIAL ANALYSIS
SURFACE TENSION
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:11336/161453
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/161453
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectinMendanha, Debora V.Molina Ortiz, Sara EugeniaFavaro Trindade, Carmen S.Mauri, Adriana NoemiMonterrey Quintero, Ednelí S.Thomazini, MarceloENCAPSULATIONHYDROPHOBICITYISOLATED SOYBEAN PROTEINSENSORIAL ANALYSISSURFACE TENSIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to encapsulate casein hydrolysate by complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results ofthe sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysateP < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate.Fil: Mendanha, Debora V.. Universidade de Sao Paulo; BrasilFil: 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: Favaro Trindade, Carmen S.. Universidade de Sao Paulo; BrasilFil: 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: Thomazini, Marcelo. Universidade de Sao Paulo; BrasilElsevier Science2009-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/161453Mendanha, Debora V.; Molina Ortiz, Sara Eugenia; Favaro Trindade, Carmen S.; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; et al.; Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin; Elsevier Science; Food Research International; 42; 8; 10-2009; 1099-11040963-99691873-7145CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2009.05.007info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996909001628?via%3Dihubinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-05T10:23:48Zoai:ri.conicet.gov.ar:11336/161453instacron: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:34982025-11-05 10:23:48.402CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
title Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
spellingShingle Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
Mendanha, Debora V.
ENCAPSULATION
HYDROPHOBICITY
ISOLATED SOYBEAN PROTEIN
SENSORIAL ANALYSIS
SURFACE TENSION
title_short Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
title_full Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
title_fullStr Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
title_full_unstemmed Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
title_sort Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin
dc.creator.none.fl_str_mv Mendanha, Debora V.
Molina Ortiz, Sara Eugenia
Favaro Trindade, Carmen S.
Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Thomazini, Marcelo
author Mendanha, Debora V.
author_facet Mendanha, Debora V.
Molina Ortiz, Sara Eugenia
Favaro Trindade, Carmen S.
Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Thomazini, Marcelo
author_role author
author2 Molina Ortiz, Sara Eugenia
Favaro Trindade, Carmen S.
Mauri, Adriana Noemi
Monterrey Quintero, Ednelí S.
Thomazini, Marcelo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv ENCAPSULATION
HYDROPHOBICITY
ISOLATED SOYBEAN PROTEIN
SENSORIAL ANALYSIS
SURFACE TENSION
topic ENCAPSULATION
HYDROPHOBICITY
ISOLATED SOYBEAN PROTEIN
SENSORIAL ANALYSIS
SURFACE TENSION
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 complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results ofthe sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysateP < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate.
Fil: Mendanha, Debora V.. Universidade de Sao Paulo; Brasil
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: Favaro Trindade, Carmen S.. Universidade de Sao Paulo; Brasil
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: Thomazini, Marcelo. Universidade de Sao Paulo; Brasil
description The aim of this work was to encapsulate casein hydrolysate by complex coacervation with soybean protein isolate (SPI)/pectin. Three treatments were studied with wall material to core ratio of 1:1, 1:2 and 1:3. The samples were evaluated for morphological characteristics, moisture, hygroscopicity, solubility, hydrophobicity, surface tension, encapsulation efficiency and bitter taste with a trained sensory panel using a paired comparison test. The samples were very stable in cold water. The hydrophobicity decreased inversely with the hydrolysate content in the microcapsule. Encapsulated samples had lower hygroscopicity values than free hydrolysate. The encapsulation efficiency varied from 91.62% to 78.8%. Encapsulated samples had similar surface tension, higher values than free hydrolysate. The results ofthe sensory panel test considering the encapsulated samples less bitter (P < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysateP < 0.05) than the free hydrolysate, showed that complex coacervation with SPI/pectin as wall material was an efficient method for microencapsulation and attenuation of the bitter taste of the hydrolysate.
publishDate 2009
dc.date.none.fl_str_mv 2009-10
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/11336/161453
Mendanha, Debora V.; Molina Ortiz, Sara Eugenia; Favaro Trindade, Carmen S.; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; et al.; Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin; Elsevier Science; Food Research International; 42; 8; 10-2009; 1099-1104
0963-9969
1873-7145
CONICET Digital
CONICET
url http://hdl.handle.net/11336/161453
identifier_str_mv Mendanha, Debora V.; Molina Ortiz, Sara Eugenia; Favaro Trindade, Carmen S.; Mauri, Adriana Noemi; Monterrey Quintero, Ednelí S.; et al.; Microencapsulation of casein hydrolysate by complex coacervation with SPI/pectin; Elsevier Science; Food Research International; 42; 8; 10-2009; 1099-1104
0963-9969
1873-7145
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.foodres.2009.05.007
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0963996909001628?via%3Dihub
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
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score 13.082534

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