Optimization of jackfruit seed starch-soya protein isolate ratio and process variables for flaxseed oil encapsulation

BIBWE BHUSHAN; INDRA MANI; ABHIJIT KAR; ANIRBAN DATTA

doi:10.56093/ijas.v87i12.76498

Authors

BIBWE BHUSHAN
INDRA MANI
ABHIJIT KAR
ANIRBAN DATTA

https://doi.org/10.56093/ijas.v87i12.76498

Keywords:

Encapsulation, Flaxseed oil, Omega-3, Response surface methodology, Starch-protein complex

Abstract

The attribution as functional food ingredient of omega-3 fatty acid encouraged food researchers and industry for development of foods enriched with omega-3 fatty acids. Flaxseed oil (FSO) is the prolific vegetarian source of alpha linolenic acid (Ï‰-3) for food enrichment, but its direct incorporation in food is problematic due to its high oxidation susceptibility. Microencapsulation of FSO using spray drying with jack fruit seed starch (JSS)-soya protein isolate (SPI) coating combination was studied as it is widely used approach to address the issue. The study was aimed at optimization of JSS-SPI ratio and process variables for microencapsulation of FSO with goals of maximization of encapsulation efficiency (EE), minimization of peroxide value (PV) and desired range of moisture content (MC:3-5, % wb) using Response surface methodology (RSM). The Box Behnken design (3k) was used to plan the experiments with three independent variables, viz. JSS-SPI ratio (1:1, 3:1 and 5:1), oil loading (20, 25 and 30%) of total solids in emulsion and inlet air temperature (160, 170 and 180Â°C) of spray dryer. Response surface methodology was used for analysis of responses (EE, PV and MC) and second order polynomial models were found significantly fitted to the responses with high coefficient of determination. The JSS:SPI ratio of 3.24:1, 23.8% oil loading and 175Â°C drying
air temperature were selected as the optimum conditions after numerical optimization and model validation.

Downloads

Download data is not yet available.

Author Biographies

BIBWE BHUSHAN

Ph D Scholar, ICAR- Indian Agricultural Research Institute, New Delhi 110 012
INDRA MANI

Head and Principal Scientist, Division of Agricultural Engineering, ICAR- Indian Agricultural Research Institute, New Delhi 110 012
ABHIJIT KAR

Senior Scientist, Division of Food Science and Postharvest Technology, ICAR- Indian Agricultural Research Institute, New Delhi 110 012
ANIRBAN DATTA

Scientist, Agricultural chemicals, ICAR- Indian Agricultural Research Institute, New Delhi 110 012

References

Akhtar M and Dickinson E. 2003. Emulsifying properties of whey protein-dextran conjugates at low pH and different salt concentrations. Colloids and Surfaces B: Biointerfaces 31: 125–32. DOI: https://doi.org/10.1016/S0927-7765(03)00049-3

AOAC. 1997. Official Methods of Analysis of Association of Official Analytical Chemists. International Association of Official Analytical Chemists, Gaithersburg, USA.

AOCS. 2000. Determination of oil content in oilseeds. American Oil Chemist Society, Urbana, IL, p 2–93.

Bae E K and Lee S J. 2008. Microencapsulation of avocado oil by spray drying using whey protein and maltodextrin. Journal of Microencapsulation 25(8): 549–60. DOI: https://doi.org/10.1080/02652040802075682

Benichou A, Aserin A and Garti N. 2002. Protein-polysaccharide interactions for stabilization of food emulsions. Journal of Dispersion Science and Technology 23: 93–23. DOI: https://doi.org/10.1080/01932690208984192

Caillard R, Remondetto G E and Subirade M. 2009. Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts. Food Research International 42: 98–106. DOI: https://doi.org/10.1016/j.foodres.2008.10.004

Carneiro H C F, Tonon R V, Carlos R, Grosso F and Hubinger M D. 2013.Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering 115: 443–51. DOI: https://doi.org/10.1016/j.jfoodeng.2012.03.033

Carraro J C C, Dantas M, Espeschit A C R, Martino H S D and Ribeiro S M R. 2012. Flaxseed and human health: reviewing benefits and adverse effects. Food Reviews International 28(2): 203–30. DOI: https://doi.org/10.1080/87559129.2011.595025

Charve J and Reineccius G A. 2009. Encapsulation performance of proteins and traditional materials for spray dried flavors. Journal of Agricultural and Food Chemistry 57: 2486–92. DOI: https://doi.org/10.1021/jf803365t

Chobert J M, Gaudin J C, Dalgalarrondo M andHaertle T. 2006.Impact of Maillard type glycation on properties of b-lactoglobulin.Biotechnology Advances 24: 629–32. DOI: https://doi.org/10.1016/j.biotechadv.2006.07.004

Elias R J, Kellerby S S and Decker E A. 2008.Antioxidant activity of proteins and peptides. Critical Reviews in Food Science and Nutrition 48(5): 430–41. DOI: https://doi.org/10.1080/10408390701425615

Gallardo, G, Guida L, Martinez V, Lopez M C, Bernhardt, D, Blasco R, Pedroza-Islas R and Hermida L G. 2013.Microencapsulation of linseed oil by spray drying for functional food application. Food Research International 52(2): 473–82. DOI: https://doi.org/10.1016/j.foodres.2013.01.020

Hogan S A, McNameeb B F, O’Riordana E D and O’Sullivan M.2001.Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends.International Dairy Journal 11: 137–44. DOI: https://doi.org/10.1016/S0958-6946(01)00091-7

Hogan S A, O’riordan, E D, and O’Sullivan M. 2003. Microencapsulation and oxidative stability of spray-dried fish oil emulsions. Journal of Microencapsulation 20: 675–88. DOI: https://doi.org/10.3109/02652040309178355

Kittipongpatana O S and Kittipongpatana N. 2015. Resistant starch contents of native and heat-moisture treated jackfruit seed starch. Scientific World Journal, Article ID 519854. DOI: https://doi.org/10.1155/2015/519854

Mahawar M K, Samuel D V K, Sinha J P and Jalgaonkar K. 2016. Optimization of pea (Pisum sativum) seeds hydropriming by application of response surface methodology. Acta Physiologiae Plantarum 38: 212. DOI: https://doi.org/10.1007/s11738-016-2234-3

Mukprasirt A and Sajjaanantakul K. 2004. Physico-chemical properties of flour and starch from jackfruit seeds (Artocarpus heterophyllus L.) compared with modified starches.International Journal of Food Science and Technology 39(3): 271–6. DOI: https://doi.org/10.1111/j.1365-2621.2004.00781.x

Narkhede S B, Bendale A R, Jadhav A G, Patel K and Vidyasagar G. 2011. Isolation and evaluation of starch of Artocarpus heterophyllus as a tablet binder. International Journal of Pharm Tech Research 3(2): 836–40.

Nayak A K and Pal D. 2013. Blends of jackfruit seed starch-pectin in the development of muco adhesive beads containing metformin. International Journal of Biological Macromolecules 62: 137–45. DOI: https://doi.org/10.1016/j.ijbiomac.2013.08.020

Pereira H V, Saraiva K P, Carvalho L M J, Andrade L R, Pedrosa C and Pierucci A P T. 2009. Legumes seeds protein isolates in the production of ascorbic acid microparticles. Food Research International 42: 115–21. DOI: https://doi.org/10.1016/j.foodres.2008.10.008

Quispe-condori S, Saldana M D A and Temelli T. 2011. Microencapsulation of flax oil with zein using spray and freeze drying.LWT - Food Science and Technology 44: 1880–7. DOI: https://doi.org/10.1016/j.lwt.2011.01.005

Rascon M P, Beristain C I, Garcia H S and Salgado M A. 2011. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall materials. LWT - Food Science and Technology 44: 549–57. DOI: https://doi.org/10.1016/j.lwt.2010.08.021

Rengsutthi K and Charoenrein S. 2011. Physico-chemical properties of Jackfruit seed starch (Artocarpus heterophyllus) and its application as a thickener and stabilizer in chilli sauce. LWT-Food Science and Technology 44(5): 1309–13. DOI: https://doi.org/10.1016/j.lwt.2010.12.019

Rodriguez-Leyva D, Bassett C M C, McCullough R and Pierce G N. 2010. The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. Canadian Journal of Cardiology 26(9): 489–96. DOI: https://doi.org/10.1016/S0828-282X(10)70455-4

Sanguansri L and Augustin M A. 2007.Microencapsulation and delivery of omega-3 fatty acids. (In) Functional Food Ingredients and Nutraceuticals: Processing Technologies, pp 297-327. Shi J (Ed.). Taylor and Francis Group, Florida. DOI: https://doi.org/10.1201/9781420004076.ch12

Shantha N C and Decker E A. 1994. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide value of food lipid. Journal of AOAC International 77(2): 421–4. DOI: https://doi.org/10.1093/jaoac/77.2.421

Sheu T Y and Rosenberge M. 1995. Microencapsulation by spray drying ethyl caprylate in whey protein and carbohydrate wall systems. Journal of Food Science 60(1): 98–03. DOI: https://doi.org/10.1111/j.1365-2621.1995.tb05615.x

Shu B, Yu W, Zhao Y and Liu X. 2006. Study on microencapsulation of lycopene by spray-drying. Journal of Food Engineering 76: 664–9. DOI: https://doi.org/10.1016/j.jfoodeng.2005.05.062

Tan L H, Chan W and Heng P W S. 2005. Effect of oil loading on microspheres produced by spray drying. Journal of Microencapsulation 22(3): 253–9. DOI: https://doi.org/10.1080/02652040500100329

Tonon RV, Pedro R B, Grosso C R F, Hubinger M D. 2012. Microencapsulation of Flaxseed oil by spray drying: Effect of oil load and type of wall material. Drying Technology 30(13): 1491–501. DOI: https://doi.org/10.1080/07373937.2012.696227

Tuyen C K, Minh H N, Roach P D and Costas E S. 2014. Microencapsulation of gac oil by spray drying: Optimization of wall material concentration and oil load using response surface methodology. Drying Technology: An International Journal 32(4): 385–97. DOI: https://doi.org/10.1080/07373937.2013.829854

Young S, Sarda X and Rosenberg M. 1993. Microencapsulating properties of whey proteins, 1. Microencapsulation of anhydrous milk fat. Journal of Dairy Science 76: 2868–77. DOI: https://doi.org/10.3168/jds.S0022-0302(93)77625-0