Journal
FOOD CHEMISTRY
Volume 160, Issue -, Pages 46-52Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.03.002
Keywords
Encapsulation; Whey protein; Microbeads; Peptide; Hydrophobic
Funding
- Enterprise Ireland [CC20080001]
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Whey microbeads manufactured using a cold-set gelation process, have been used to encapsulate bioactives. In this study whey microbeads were used to encapsulate riboflavin using 2 methods. Riboflavin was added to the microbead forming solution however diffusional losses of riboflavin occurred during the subsequent bead preparation. To overcome riboflavin loss, a second approach to 'load' whey microbeads by soaking in riboflavin was assessed. Significantly (p <= 0.05) higher concentrations of riboflavin were obtained in 'loaded' microbeads (361 mg/L) compared to riboflavin added to the microbead forming solution (48 mg/L). Riboflavin uptake by the microbeads was shown to be via a partition process. As partitioning is often driven by hydrophobic interactions the uptake of amino acids and peptides of varying hydrophobicities by the microbeads was examined. The % encapsulation increased with increasing molecule hydrophobicity with a maximum of 89% encapsulation. Whey microbeads are well suited to act as sorbents for encapsulation. (C) 2014 Elsevier Ltd. All rights reserved.
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