Effective stabilization of CLA by microencapsulation in pea protein

Area of Science:

• Food Science
• Nutritional Science
• Materials Science

Background:

• Conjugated linoleic acid (CLA) is a beneficial fatty acid with potential health applications.
• Microencapsulation is crucial for protecting CLA and improving its functionality in food products.
• Pea protein and its derivatives offer promising biopolymer options for microencapsulation.

Purpose of the Study:

• To investigate the impact of different wall systems (WS) on the microencapsulation of CLA using spray drying.
• To evaluate the physical-chemical properties and oxidative stability of CLA microparticles.
• To determine the optimal WS formulation for enhanced CLA delivery in food applications.

Main Methods:

• Spray drying was employed to encapsulate CLA using various pea protein isolate/concentrate and maltodextrin-based wall systems.
• Characterization of microparticles included core retention, microencapsulation efficiency (ME), particle size, moisture content, morphology, solubility, and dispersibility.
• Oxidative stability was assessed by analyzing CLA isomer profiles and volatile compounds using SPME-GC-MS over a two-month storage period.

Main Results:

• The CLA:Maltodextrin:Pea Protein Concentrate (1:1:3) formulation exhibited superior morphology, solubility, dispersibility, and higher glass-transition temperature.
• Microencapsulation efficiency and core retention varied across different WS, with the 1:1:3 ratio showing promising results.
• Maltodextrin addition improved the physical-chemical characteristics of CLA microparticles without negatively affecting oxidative stability.

Conclusions:

• Microencapsulation of CLA using a blend of maltodextrin and pea protein concentrate via spray drying significantly enhances its physical properties for food applications.
• The optimized formulation (CLA:M:PPC at 1:1:3) provides a stable and functional delivery system for CLA.
• This study highlights the potential of pea protein-based wall systems, enhanced with maltodextrin, for effective CLA microencapsulation.