Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters

Food Chem. 2021 Sep 15:356:129731. doi: 10.1016/j.foodchem.2021.129731. Epub 2021 Mar 31.

Abstract

The aim of this study was to optimize the preparation of whey protein concentrate (WPC)-pectin nanocomplexes as a carrier for rose essential oil (REO) via response surface methodology (RSM); with initial concentrations of WPC (4-8%) and pectin (0.5-1%) at different pH values ​​(3-9). The highest encapsulation efficiency of REO was 96.97% for 4.0:0.5 ratio of WPC:pectin at pH = 3. The highest viscosity was obtained at 4:1 ratio of WPC:pectin and pH = 3, and the highest stability (96.5%) was related to 4:1 ratio of WPC:pectin at pH = 9; the lowest stability (81%) was observed at 4:1 ratio of WPC:pectin at pH = 3. Finally, the highest solubility occurred at pH = 9 while the lowest solubility was seen in the treatments prepared at pH = 3 due to the creation of a strong WPC-pectin coacervate complex.

Keywords: Encapsulation; Nanocomplexation; Pectin; Rose essential oil; Whey protein.

MeSH terms

  • Capsules
  • Hydrogen-Ion Concentration
  • Nanostructures / chemistry*
  • Oils, Volatile / chemistry*
  • Pectins / chemistry*
  • Rosa / chemistry*
  • Solubility
  • Viscosity
  • Whey Proteins / chemistry*

Substances

  • Capsules
  • Oils, Volatile
  • Whey Proteins
  • Pectins