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Published on: February 7, 2018
Whey microbeads as a matrix for the encapsulation and immobilisation of riboflavin and peptides
Graham J O'Neill1, Thelma Egan1, Jean Christophe Jacquier1
1Food for Health Ireland, UCD Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
Abstract:
Whey microbeads manufactured using a cold-set gelation process, have been used to encapsulate bioactives. In this study whey microbeads were used to encapsulate riboflavin using 2 methods. Riboflavin was added to the microbead forming solution however diffusional losses of riboflavin occurred during the subsequent bead preparation. To overcome riboflavin loss, a second approach to 'load' whey microbeads by soaking in riboflavin was assessed. Significantly (p⩽0.05) higher concentrations of riboflavin were obtained in 'loaded' microbeads (361 mg/L) compared to riboflavin added to the microbead forming solution (48 mg/L). Riboflavin uptake by the microbeads was shown to be via a partition process. As partitioning is often driven by hydrophobic interactions the uptake of amino acids and peptides of varying hydrophobicities by the microbeads was examined. The % encapsulation increased with increasing molecule hydrophobicity with a maximum of 89% encapsulation. Whey microbeads are well suited to act as sorbents for encapsulation.
Insights
Whey microbeads effectively encapsulate riboflavin and other molecules. Loading microbeads by soaking significantly improved riboflavin concentration compared to adding it during formation.
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
Background:
- Whey microbeads, produced via cold-set gelation, are utilized for encapsulating bioactive compounds.
- Challenges exist in preventing bioactive loss during microbead formation.
Purpose of the Study:
- To evaluate two methods for encapsulating riboflavin within whey microbeads.
- To investigate the mechanism of riboflavin uptake and the influence of hydrophobicity on encapsulation.
Main Methods:
- Two methods for riboflavin encapsulation were compared: direct addition to the microbead solution and post-formation soaking.
- The encapsulation efficiency of amino acids and peptides with varying hydrophobicities was assessed.
Main Results:
- Soaking 'loaded' whey microbeads resulted in significantly higher riboflavin concentrations (361 mg/L) compared to direct addition (48 mg/L).
- Riboflavin uptake was confirmed to occur via a partition process, influenced by hydrophobic interactions.
- Encapsulation efficiency increased with molecule hydrophobicity, reaching a maximum of 89%.
Conclusions:
- Whey microbeads are highly suitable for encapsulating bioactives, particularly through a soaking-based loading method.
- The partitioning mechanism and hydrophobicity play crucial roles in the encapsulation efficiency of whey microbeads.
- This study highlights the potential of whey microbeads as effective sorbents for bioactive compounds.
