Skip to main content
ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Small Grain and Food Crops Quality Research » Research » Publications at this Location » Publication #376744
Research Project: Identification and Characterization of Quality Parameters for Enhancement of Marketability of Hard Spring Wheat, Durum, and Oat

Location: Small Grain and Food Crops Quality Research

Title: Microencapsulation of hempseed oil by pea protein isolate sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio

Author
item LAN, YANG - North Dakota State University
item Ohm, Jae-Bom
item CHEN, BINGCAN - North Dakota State University
item RAO, JIAJIA - North Dakota State University

Submitted to: Food Hydrocolloids
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 10/22/2020
Publication Date: 10/19/2020
Citation: Lan, Y., Ohm, J., Chen, B., Rao, J. 2021. Microencapsulation of hempseed oil by pea protein isolate sugar beet pectin complex coacervation: Influence of coacervation pH and wall/core ratio. Food Hydrocolloids. 113:106423. https://doi.org/10.1016/j.foodhyd.2020.106423.
DOI: https://doi.org/10.1016/j.foodhyd.2020.106423

Interpretive Summary: Hemp seed oil is well known for its health benefits. However, hemp seed oil is highly susceptible to degradation during food processing, storage, and transportation. Microencapsulation technology in which tiny particles or droplets are enclosed using coating materials has been proven to be a potential solution to reduce degradation of oils. Therefore, this study was performed to improve stability of hemp oil using microencapsulation technology. In this work, optimal processing conditions were determined for microencapsulation of hemp seed oil using the pea protein isolate and sugar beet pectin complex as a coating material. The results of this study will help promote the utilization of hemp seed oil as a functional food to benefit health in food industry.

Technical Abstract: This work investigated the impact of complex coacervation formation pH (3.5 and 2.5) and wall/core ratio (1:1, 2:1 and 4:1) on physiochemical properties of spray-dried hempseed oil (HSO) microcapsules by means of pea protein isolate (PPI)'sugar beet pectin (SBP) complex coacervates. In general, phase behavior, viscoelastic properties, and coacervates structures of PPI'SBP coacervates, as well as microencapsulation performance and oxidative stability of HSO were affected by the wall/core ratio and formation pH. At the pHopt (3.5), complex coacervates possess stronger and denser structure. Because of the distinct microstructure of complex coacervates, microcapsules spray-dried from coacervates prepared at pH 2.5 had a higher powder yield and encapsulation efficiency (EE) concomitant with a shorter oxidative stability. The lower wall/core ratio had lower EE, higher percentage of surface oil on microcapsules, and lower oxidative stability of HSO. The findings provide insight into the rational design of complex coacervates for the purpose of microencapsulation.