Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin

Xin Yi Hua; Jie Hong Chiang; Christiani Jeyakumar Henry

doi:10.1111/ijfs.15599

journal article Feb 07, 2022

Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin

Xin Yi Hua

Jie Hong Chiang

Christiani Jeyakumar Henry

International Journal of Food Science & Technology Vol. 57 No. 4 pp. 2402-2415 · Oxford University Press (OUP)

View at Publisher Save 10.1111/ijfs.15599

Abstract

SummaryCompared to animal proteins, this paper describes the use of plant proteins as alternative emulsifiers in double emulsion (DE) fabrication followed by complex coacervation. This is an additional way to improve stability, sustainability and lower production costs. In this study, kappa‐carrageenan (k‐carr) was used in complex coacervation with DE stabilised by pea protein isolate (PPI), mung bean protein isolate and chickpea protein concentrate (CPC) at pH 2 and 3 to form microcapsules (DECC). By investigating the particle sizes, microstructures and visual observations over 9 days at 4 °C, PPI/k‐carr DECC and CPC/k‐carr DECC at pH 2 were the most stable. Riboflavin encapsulation in PPI/k‐carr DECC achieved an encapsulation efficiency of 65.46%, preserving ~20% of riboflavin across the storage period. As compared to DE systems, complex coacervation significantly improved riboflavin encapsulation stability. The results highlight the potential of PPI as an alternative emulsifier in DECC for the delivery of bioactive compounds.

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Details

Published: Feb 07, 2022
Vol/Issue: 57(4)
Pages: 2402-2415
License: View

Authors

X

Xin Yi Hua

Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore

J

Jie Hong Chiang

Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore

C

Christiani Jeyakumar Henry

Clinical Nutrition Research Centre Singapore Institute of Food and Biotechnology Innovation Agency for Science, Technology and Research (A*STAR) Singapore 117599 Singapore; Department of Biochemistry Yong Loo Lin School of Medicine National University of Singapore Singapore 117593 Singapore

Cite This Article

Xin Yi Hua, Jie Hong Chiang, Christiani Jeyakumar Henry (2022). Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin. International Journal of Food Science & Technology, 57(4), 2402-2415. https://doi.org/10.1111/ijfs.15599

Application of plant proteins as alternative emulsifiers in double emulsions: using kappa‐carrageenan for complex coacervation and microencapsulation of riboflavin

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