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Oxidative stability of encapsulated sunflower oil: effect of protein-polysaccharide mixtures and long-term storage

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Abstract

In this study, sunflower oil was encapsulated using pea protein isolate (PP) in combination with different polysaccharides (sodium alginate, inulin, maltodextrin or pectin) using the spray-drying technique. The addition of polysaccharides resulted in increase of viscosity and average droplet size of emulsion, water activity, moisture content and mean size of microparticles. Oxidative stability of powders during long-terms storage (25 °C for up to 300 days) was investigated using Rancimat accelerated oxidation test. Microparticles prepared with addition of inulin, maltodextrin and pectin showed the higher gain in oxidative stability (∆IP) compared to those obtained with PP alone, which confirmed the formation of glassy coating and decrease of oxygen diffusion in wall material. For example, at t = 100 days, ∆IP of microparticles prepared with PP alone and in combination with pectin was 3.5 and 11.2 h respectively. Microparticles, formed by employing proposed experimental conditions could be potentially used for the development of functional foods.

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Acknowledgements

This work has been performed, in partnership with the SAS PIVERT, within the frame of the French Institute for the Energy Transition (Institut pour la Transition Energétique (ITE)) P.I.V.E.R.T. (www.institut-pivert.com) selected as an Investments for the Future (Investissements d’Avenir). This work was supported, as part of the Investments for the Future, by the French Government under the reference ANR-001-01.

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  1. Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de recherche Royallieu - CS 60 319, 60 203, Compiègne Cedex, France

    Lorine Le Priol, Justine Gmur, Khashayar Saleh & Alla Nesterenko

  2. Université de Technologie de Compiègne, CNRS, Biomechanics and Bioengineering, Centre de recherche Royallieu CS 60 319, 60 203, Compiègne Cedex, France

    Lorine Le Priol, Sandrine Morandat & Karim El Kirat

  3. Université de Technologie de Compiègne, CNRS, Enzyme and Cell Engineering, Centre de Recherche Royallieu, CS 60 319, 60 203, Compiègne Cedex, France

    Aurélien Dagmey

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Le Priol, L., Gmur, J., Dagmey, A. et al. Oxidative stability of encapsulated sunflower oil: effect of protein-polysaccharide mixtures and long-term storage. Food Measure 16, 1483–1493 (2022). https://doi.org/10.1007/s11694-021-01254-5

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