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Article

Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability

1
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90110, Thailand
2
QC Laboratory, Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Mumbai 400061, India
3
ICAR-Central Institute of Fisheries Education, Andheri West, Mumbai 400061, India
4
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
*
Author to whom correspondence should be addressed.
Academic Editors: Jayani Chandrapala and Benu P. Adhikari
Foods 2022, 11(10), 1431; https://doi.org/10.3390/foods11101431
Received: 26 April 2022 / Revised: 12 May 2022 / Accepted: 13 May 2022 / Published: 16 May 2022
(This article belongs to the Special Issue Ultrasound and High-Pressure-Assisted Encapsulation)
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature. View Full-Text
Keywords: shrimp oil; kidney bean protein; κ-carrageenan; encapsulation; oxidation shrimp oil; kidney bean protein; κ-carrageenan; encapsulation; oxidation
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MDPI and ACS Style

Gulzar, S.; Balange, A.K.; Nagarajarao, R.C.; Zhao, Q.; Benjakul, S. Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods 2022, 11, 1431. https://doi.org/10.3390/foods11101431

AMA Style

Gulzar S, Balange AK, Nagarajarao RC, Zhao Q, Benjakul S. Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods. 2022; 11(10):1431. https://doi.org/10.3390/foods11101431

Chicago/Turabian Style

Gulzar, Saqib, Amjad K. Balange, Ravishankar Chandragiri Nagarajarao, Qiancheng Zhao, and Soottawat Benjakul. 2022. "Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability" Foods 11, no. 10: 1431. https://doi.org/10.3390/foods11101431

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