Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies  

作　　者：Lisiane Pintanela Vergara Helen Cristina dos Santos Hackbart Cristina Jansen Alves Gabriela Niemeyer Reissig Bruna Santos Wachholz Caroline Dellinghausen Borges Josiane Freitas Chim Rui Carlos Zambiazi 

机构地区：[1]Department of Agroindustrial Science and Technology,Federal University of Pelotas,Pelotas,RS,Brazil [2]Federal Institute of Rio Grande do Sul,Campus CAVG,Pelotas,RS,Brazil [3]Laboratory of Plant Cognition and Electrophysiology,Department of Botany,Institute of Biology,Federal University of Pelotas,Pelotas,RS,Brazil [4]Center of Chemical,Pharmaceutical and Food Sciences,Federal University of Pelotas,Pelotas,RS,Brazil

出　　处：《Food Bioscience》2023年第1期325-334,共10页食品生物科学（英文）

摘　　要：The aim of this study was to encapsulate blackberry juice through complex coacervation,using carrageenan,tragacanth,and xanthan associated with pea protein as wall materials,in addition to characterizing the particles and evaluating the profile of release in vitro after its application in diet chewable candies with blended pulp of blackberry,butia and red pitanga.The following analyses were performed:phenolic compounds,turbidimetry,encapsulation efficiency,antioxidant activity,morphology(SEM),functional groups(FTIR),thermal behavior(DSC),and in vitro digestion.The complex coacervation between pea protein/carrageenan,pea protein/tragacanth,and pea protein/xanthan particles occurred at pH 3.09,4.61,and 3.45 respectively,in a ratio of 1:2(w/w).Higher values of encapsulation efficiency and antioxidant activity were observed for pea protein/carrageenan and pea protein/tragacanth.DSC and FTIR analyses confirmed the encapsulation.The application of pea protein/tragacanth particles in the production of candies proved to be efficient for providing the highest percentages of phenolic compound release in the intestinal phase.

关 键 词：Pea protein Carrageenan gum Tragacanth gum Xanthan gum In vitro digestion Blackberry juice 

分 类 号：O62[理学—有机化学]