Transglutaminase mediated microencapsulation of sea buckthorn supercritical CO2 extract in whey protein isolate and valorization in highly value added food products

•Sea buckhorn extract was encapsulated by transglutaminase mediated cross-linking reaction.•The encapsulation efficiency was 36.23 ± 1.58%, with a total carotenoids content 0.13 mg/g D.W.•TG-ase mediated crosslinking reaction allowed a double microencapsulation.•The added-value ice creams showed sat...

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Bibliographic Details
Published in:Food chemistry 2018-10, Vol.262, p.30-38
Main Authors: Mihalcea, Liliana, Turturică, Mihaela, Barbu, Vasilica, Ioniţă, Elena, Pătraşcu, Livia, Cotârleţ, Mihaela, Dumitraşcu, Loredana, Aprodu, Iuliana, Râpeanu, Gabriela, Stănciuc, Nicoleta
Format: Article
Language:English
Subjects:
Carotenoids
Microencapsulation
Sea buckthorn
Transglutaminase
Whey proteins
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Summary:•Sea buckhorn extract was encapsulated by transglutaminase mediated cross-linking reaction.•The encapsulation efficiency was 36.23 ± 1.58%, with a total carotenoids content 0.13 mg/g D.W.•TG-ase mediated crosslinking reaction allowed a double microencapsulation.•The added-value ice creams showed satisfactory antioxidant activity.•A protective effect of microencapsulation was evidenced. Sea buckthorn carotenoids extracted using CO2 supercritical fluids method were encapsulated within whey proteins isolate by transglutaminase (TG) mediated crosslinking reaction, coacervation and freeze drying. The encapsulation efficiency was 36.23 ± 1.58%, with β-carotene the major carotenoid present in the powder. The confocal analysis revealed that TG-ase mediated cross-linking reaction enhanced the complexes stability to such a manner that a double microencapsulation was performed. The powder showed an antioxidant activity of 2.16 ± 0.14 mMol Trolox/g DW and an antifungal activity against Penicillium expansum MIUG M11. Four variants of domestic ice creams were obtained, with a total carotenoids content variation of 1.63 ± 0.03 mg/g D.W. in sample with 2% powder and 6.38 ± 0.04 mg/g D.W. in samples with 4% extract, having satisfactory antioxidant activity. The storage stability test showed a decrease in both total carotenoids content and antioxidant activity in all samples during 21 days at −18 °C. A protective effect of microencapsulation was evidenced.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.04.067