ENCAPSULATION OF ZINC-CHLOROPHYLL DERIVATIVES IN WHEY PROTEIN MATRIX BY EMULSION/COLD-SET GELATION
Makaleler > Tam Makale · 2018
Yazarlar: Seda ERSUS, GÜLAY ÖZKAN
Gıda, Diğer Kurumların Hakemli Dergileri, Uluslararası, TR Dizin (Ulakbim), 2018, cilt 43, ss 174-183
DOI: 10.15237/gida.321167
Özet
Encapsulation of spinach zinc-chlorophyll (Zn-chlorophyll) derivatives in whey protein by emulsion/cold-set gelation seems to be a promising alternative method for handling stabilized green natural colorant. The main important parameter was the pH of the emulsion system that caused precipitation of the whey protein. The shape of the microbeads containing 1 and 5% Zn-chlorophyll derivatives were spherical, while microbeads containing 10% Zn-chlorophyll derivatives production concluded with precipitation of whey protein due to reaching isoelectric point (pI= 4.9). Encapsulation efficiency was determined for different loads of active material, whereas, the highest value was obtained for 1% Zn-chlorophyll derivatives containing microbeads. Microbeads with 5% Zn-chlorophyll derivatives showed the best stability for color values (L*=31.25 ± 0.06, a*= -2.91 ± 0.11, and b*= 25.85 ± 0.08), and a 74% protection of the total chlorophyll content was maintained at the end of 3 months of storage at 4 °C.