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Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials
Paola Alejandra Gimenez1,2, Agustín Lucini Mas3, Pablo Daniel Ribotta3,4
1Departamento de Química Orgánica, Facultad de Ciencias Químicas, Universidad Nacional de Córdoba, Córdoba X5000GYA, Argentina.
Foods (Basel, Switzerland)
|October 28, 2023
Summary
Chemically modifying soy proteins with tannic acid enhances microcapsule performance for encapsulating polyunsaturated fatty acids (PUFAs). These improved microcapsules protect oil during storage and digestion, preserving omega-3 content and antioxidant properties.
Area of Science:
- Food Science and Technology
- Materials Science
- Biochemistry
Background:
- Protein-based microcapsules are used for oil encapsulation.
- Chemical modification of protein wall materials is underexplored.
- Improving oil protection, especially for polyunsaturated fatty acids (PUFAs), is crucial.
Purpose of the Study:
- To chemically modify isolated soy protein (ISP) using tannic acid (TA) cross-linking.
- To evaluate the performance of modified proteins as wall materials for oil microencapsulation.
- To assess the stability and bioavailability of encapsulated oils rich in PUFAs.
Main Methods:
- Cross-linking of ISP with TA at pH 10-11 and 60°C.
- Microencapsulation of oil using high-speed homogenization and spray drying.
- Characterization of microcapsules (particle size, morphology, porosity, contact angle).
- Assessment of oil stability (Rancimat, hydroperoxide value, fatty acid profile) and in vitro digestion.
Main Results:
- Spray-dried microcapsules achieved 54-78% encapsulation efficiency.
- Oxidative stability increased with higher TA content, reaching 27h induction time.
- Cross-linked microcapsules showed lower peroxide values and preserved omega-3 content after 180 days compared to controls.
- In vitro digestion demonstrated reduced oil release and enhanced polyphenol bioactivity from modified microcapsules.
Conclusions:
- Chemical cross-linking of soy protein with tannic acid significantly improves microcapsule performance.
- Modified microcapsules offer superior protection for PUFAs against oxidation and degradation.
- Enhanced microcapsules ensure higher bioavailability of beneficial fatty acids and polyphenols.
