Chia oil microencapsulation using tannic acid and soy protein isolate as wall materials

PAOLA A GIMENEZ; AGUSTÍN LUCINI MAS; PABLO D. RIBOTTA; MARCELA L. MARTÍNEZ; AGUSTÍN GONZÁLEZ

FOODS

MDPI

Lugar: Basilea; Año: 2023 vol. 12 p. 3833 - 3833

2304-8158

bstract: The use of proteins to produce oil-containing microcapsules has been previously ana-lyzed, however, their chemical modification, in order to improve their performance as wall mate-rials is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall material to the microencapsulation of oils rich in polyunsaturated fatty acids. The crosslinking reaction of soy protein isolated and tannic acid was carried out at pH 10-11 and 60°C. Subsequently, emulsions were made with a high-speed homogenizer and microcapsules were obtained by spray drying. Microcapsules were characterized by particle size, morphology (SEM), total pore area and % porosity (mercury intrusion methodology), superficial properties (contact angle), and size distribution of oil droplets (by laser diffraction). Also, encapsulation efficiency was determined as a functi