The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability

• Published in: Current research in food science Vol. 5; pp. 878 - 885
• Main Authors: Francisco, Cristhian Rafael Lopes, Paulo, Bruna Barbon, De Oliveira Júnior, Fernando Divino, Pereira, Ana Paula Aparecida, Pastore, Glaucia Maria, Prata, Ana Silvia, Alvim, Izabela Dutra, Hubinger, Miriam Dupas
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-01-2022; Elsevier
• Subjects: Essential oil; from the special issue: Plant-Based Foods, edited by Xing Chen, Patrick Ruhs and Costas Nikiforid; Pea sativum L; Plant protein; Pore size; Positron annihilation lifetime spectroscopy; Spray-drying; Pea sativum L; EE; FID; DE; ρapparent; PPC; Spray-drying; Positron annihilation lifetime spectroscopy; τo-Ps; PPC4.8; σo-Ps; Pore size; o-Ps; Tg; ρtrue; DSC; Plant protein; OEO; SBET; Essential oil; SEM; GC; PALS; PPC2.4; DSC, differential scanning calorimetry; EE, encapsulation efficiency; SBET, specific surface area; PPC4.8, orange essential oil microparticles containing 4.8 g of pea protein concentrate/100 g of emulsion; PPC2.4, orange essential oil microparticles containing 2.4 g of pea protein concentrate/100 g of emulsion; ρapparent, apparent density; DE, dextrose equivalent; o-Ps, ortho-positrons; ρtrue, true density; SEM, scanning electron microscopy; FID, flame ionization detector; σo-Ps, average pore diameter; GC, gas chromatography; OEO, orange essential oil; Tg, glass transition temperature; PPC, pea protein concentrate; τo-Ps, ortho-positrons lifetime; PALS, positron annihilation lifetime spectroscopy
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2022.05.003

In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at Aw ∼ 0.3. The nitrogen adsorption and positron annihilation lifetime spectroscopy measurements showed that the increase of PPC concentration from 2.4 to 4.8 wt% (g of PPC/100 g of emulsion) did not affect the porosity features of the microparticles. These results were confirmed by the profiles of OEO retention and limonene oxide production, which were similar for both samples throughout four weeks of storage. Based on these results, we verified that the lower amount of PPC we tested can effectively protect the OEO during storage, showing that a relatively cheaper orange flavor powder can be produced using less protein.
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•Pea protein was an efficient stabilizer of limonene in spray-dried microparticles.•The effect of plant protein amount on the porosity of the microparticles was assessed by PALS.•The porosity of the microparticles explained the oxidative stability of limonene.•Limonene presented the same oxidative stability in microparticles containing 2.4 and 4.8 wt% of PPC (g of PPC/g of emulsion).