Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates

Qiufeng Song; Weiliang Guan; Changqing Wei; Wenyu Liu; Luyun Cai

doi:10.1016/j.foodchem.2023.136091

Microencapsulation of tomato seed oil using phlorotannins-adducted pea protein isolate-chitosan and pea protein isolate-chitosan complex coacervates

Food Chem. 2023 Sep 1:419:136091. doi: 10.1016/j.foodchem.2023.136091. Epub 2023 Mar 31.

Authors

Qiufeng Song¹, Weiliang Guan², Changqing Wei³, Wenyu Liu⁴, Luyun Cai⁵

Affiliations

¹ Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China; School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China.
² Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China.
³ School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China.
⁴ School of Food Science and Technology, Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China. Electronic address: 1538805022@qq.com.
⁵ Ningbo Innovation Center, College of Biosystems Engineering and Food Science, Zhejiang University, Ningbo 315100, China. Electronic address: cailuyun@zju.edu.cn.

PMID: 37027975
DOI: 10.1016/j.foodchem.2023.136091

Abstract

Pea protein isolates (PPI)/phlorotannins (PT)/chitosan (CS) ternary complex and PPI/CS binary complex were synthesized to prepare tomato seed oil (TSO) microcapsules. The concentration of PT was determined to be 0.025% (w/w) based on the solubility, emulsification, and UV-visible spectrum of PPI-PT complex. Subsequently, the optimal pHs associated with the formation of PPI/CS and PPI-PT/CS complex coacervates were determined to be pH 6.6 and 6.1, while the optimal ratios were 9:1 and 6:1, respectively. The coacervate microcapsules were successfully produced by freeze-dried method and those formulated with PPI-PT/CS displayed significantly lower surface oil content (14.57 ± 0.22%), higher encapsulation efficiency (70.54 ± 0.13%), lower particle size (5.97 ± 0.16 μm), and PDI (0.25 ± 0.02) than PPI/CS. The microcapsules were characterized by scanning electron microscopy and Fourier Transform infrared spectroscopy. Furthermore, the encapsulated TSO exhibited enhanced thermal and oxidative stability than that of free oil, along with microcapsules fabricated with PPI-PT/CS ternary complex showed better protection than that of free PT. Overall, PPI-PT/CS complex as an effective wall material in delivery system presented great potential.

Keywords: Complex coacervation; Microcapsules; Pea protein isolate; Phlorotannins; Tomato seed oil.

MeSH terms

Capsules / chemistry
Chitosan*
Drug Compounding / methods
Pea Proteins*
Plant Oils / chemistry
Solanum lycopersicum*

Substances

Chitosan
Pea Proteins
Capsules
Plant Oils