Effect of Cinnamaldehyde on the Quality of Whey Protein Concentrate Microcapsules

HU Yan; LU Hang; LIU Fei; WANG Yuyan; PENG Fen

doi:10.13386/j.issn1002-0306.2020110124

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 33-42. > DOI: 10.13386/j.issn1002-0306.2020110124

HU Yan, LU Hang, LIU Fei, et al. Effect of Cinnamaldehyde on the Quality of Whey Protein Concentrate Microcapsules[J]. Science and Technology of Food Industry, 2021, 42(15): 33−42. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020110124.

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Effect of Cinnamaldehyde on the Quality of Whey Protein Concentrate Microcapsules

HU Yan^{1, 2, ,},
LU Hang¹,
LIU Fei²,
WANG Yuyan¹,
PENG Fen¹

1.
Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China
2.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: November 12, 2020
Available Online: June 02, 2021

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Abstract

Abstract

To improve the stability and encapsulation efficiency (EE) of whey protein concentrate (WPC) microcapsules, cinnamaldehyde (CA) was used to modify the interface of WPC stablized microcapsules. To optimize the preparation process of microcapsules, the particle size, EE, water content, solubility and microstructure were evaluated, and the effect of CA addition on the quality of WPC microcapsules was also assessed. The results indicated that when the WPC concentration was 5% and the oil phase content was 5%, the EE of WPC microcapsules with 1% CA was the highest, up to 92.12%, while the EE of microcapsules without CA was only 55.68%. CA addition made the microcapsule particles more plump and smooth. And the surface of microcapsules became dense and smooth. At the same time, the addition of CA was beneficial to improve the EE of low-oil content microcapsules and stabilize the EE of high-oil content microcapsules. To a certain extent, CA slightly improved the dissolution characteristics of high-oil content microcapsules. This research provided information for the development of protein microcapsules and related functional products.
- cinnamaldehyde modification,
- whey protein concentrate microcapsules,
- encapsulation efficiency,
- particle size

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