TY - JOUR
T1 - Insight into the structural, chemical and surface properties of proteins for the efficient ultrasound assisted co-encapsulation and delivery of micronutrients
AU - Zhu, Haiyan
AU - Mettu, Srinivas
AU - Rahim, Md Arifur
AU - Cavalieri, Francesca
AU - Ashokkumar, Muthupandian
N1 - Funding Information:
We thank Bill and Melinda Gates Foundation for providing funding through Grand Challenges Exploration (GCE) Initiative for the project “OPP1199125” in the round “Affordable, Accessible, and Appealing: The Next Generation of Nutrition (Round 21)”. Miss Haiyan Zhu acknowledges the University of Melbourne for their support through an MRS scholarship. We also thank Dr Wu Li and Dr S.K. Bhangu for their help on surface tension and microcapsule coating studies.
Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/11/15
Y1 - 2021/11/15
N2 - Three different proteinaceous biopolymers, namely, egg white protein (EWP), soy protein isolate (SPI) and corn protein isolate (CPI) were used as protective shell materials to encapsulate micronutrients via an ultrasonic encapsulation technique. It was found that the physicochemical properties of the three protein-based matrices, including surface/total thiol (-SH) content, surface activity and denaturation temperature were the key factors that influenced the shell formation and stability. The EWP and CPI-shelled microcapsules reduced the degradation of the encapsulated vitamins by 20% and 40% after exposure to heating and UV-light irradiation. A double emulsion technique was further developed to co-encapsulate both oil- (vitamin A and D) and water-soluble (vitamin B, C and minerals) micronutrients. In-vitro digestion study showed that the proteinaceous microcapsules enable a sustained release of micronutrients, demonstrating their potential for food fortification applications.
AB - Three different proteinaceous biopolymers, namely, egg white protein (EWP), soy protein isolate (SPI) and corn protein isolate (CPI) were used as protective shell materials to encapsulate micronutrients via an ultrasonic encapsulation technique. It was found that the physicochemical properties of the three protein-based matrices, including surface/total thiol (-SH) content, surface activity and denaturation temperature were the key factors that influenced the shell formation and stability. The EWP and CPI-shelled microcapsules reduced the degradation of the encapsulated vitamins by 20% and 40% after exposure to heating and UV-light irradiation. A double emulsion technique was further developed to co-encapsulate both oil- (vitamin A and D) and water-soluble (vitamin B, C and minerals) micronutrients. In-vitro digestion study showed that the proteinaceous microcapsules enable a sustained release of micronutrients, demonstrating their potential for food fortification applications.
KW - Double emulsion microcapsules
KW - Micronutrients
KW - Proteinaceous biopolymers
KW - Thiol content
KW - Ultrasonic encapsulation
UR - http://www.scopus.com/inward/record.url?scp=85107657110&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.130236
DO - 10.1016/j.foodchem.2021.130236
M3 - Article
C2 - 34111695
AN - SCOPUS:85107657110
SN - 0308-8146
VL - 362
JO - Food Chemistry
JF - Food Chemistry
M1 - 130236
ER -