Evaluation of the stability, color, and viscosity for whey protein-pectin nano complexes as nano carriers of orange peel oil

Document Type : Research Article

Authors

• Sanaz Ghassemi ¹
• Seyed Mahdi Jafari ¹
• Morteza Khomeiri ¹
• Elham Assadpour ²

¹ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Iran.

² Department of Food Science and Technology, Baharan Institute of Higher Education, Gorgan, Iran.

https://doi.org/10.22067/ifstrj.v1396i0.62600

Abstract

Orange peel oil,a widely used industrial flavoring, is volatile and chemically unstable in the presence of air, light, moisture and high temperatures. Biopolymer Nano complexes, a bunch of Nano carriers, are produced between groups of charged polysaccharides and proteins with the use of electrostatic interactions. The nanoparticles are able to carry, protect, and increase their bioavailability of food-drug materials. Hence, in this study, the Nano complexes of pectin- whey protein concentrate, as a carrier of orange peel oil, were produced and the features of prepared Nano complex solution with various concentrations of whey protein (4, 6 and 8%), pectin (0.5, 0.75 and 1%) and different values of pH (3, 6 and 9) were studied. The Viscosity, stability and color (index L *) of the treated designs, done in a response surface methodology, were examined. The results showed that whey protein 4% and pectin 1%( with a pH of 3 and 9) had the lowest and highest stability respectively. Also this treatment with a pH of 3 showed the highest viscosity as well as the highest L *. The lowest viscosity was achieved by whey protein 6% and pectin 0.75% with a pH of 3, and because of the unbalanced compound, the complex did not form and a phase separation occurred. The lowest L * was obtained by whey protein 4% and pectin 0.5% with a PH of 9. Ultimately, whey protein 4% and pectin 1% with a PH of 3 were selected as the optimum sample because of formation the strong and suitable complex. Particle size and zeta potential measurement of optimum sample, were 160 nm and -0.53 mV respectively.

Keywords

• nano carrier
• Complex
• whey protein
• pectin
• orange peel oil

References

خوش منظر، م.، قنبرزاده، ب.، همیشه کار، ح.، صوتی خیابانی، م.، رضایی مکرم، ر.، 1391، بررسی عوامل موثر بر اندازه ذرات، پتانسیل زتا و ویژگی های رئولوژیک پایا در سامانه کلوئیدی حاوی نانو ذرات کاپاکاراگینان-کازئینات سدیم، مجله پژوهش و نوآوری در علوم و صنایع غذایی، 1(4)، 272- 255.

Anal, A.K., Tobiassen, A., Flanagan, J., Singh, H., 2008. Preparation and characterization of nanoparticles formed by chitosan–caseinate interactions. Colloids and Surfaces B: Biointerfaces 64, 104-110.

Arroyo-Maya, I.J., McClements, D.J., 2015. Biopolymer nanoparticles as potential delivery systems for anthocyanins: Fabrication and properties. Food Research International 69, 1-8.

Assadpour, E., Maghsoudlou, Y., Jafari, S.-M., Ghorbani, M., Aalami, M., 2016. Optimization of folic acid nano-emulsification and encapsulation by maltodextrin-whey protein double emulsions. International journal of biological macromolecules 86, 197-207.

Bedie, G.K., Turgeon, S.L., Makhlouf, J., 2008. Formation of native whey protein isolate–low methoxyl pectin complexes as a matrix for hydro-soluble food ingredient entrapment in acidic foods. Food Hydrocolloids 22, 836-844.

Harnsilawat, T., Pongsawatmanit, R., McClements, D.J., 2006. Stabilization of model beverage cloud emulsions using protein-polysaccharide electrostatic complexes formed at the oil-water interface. Journal of agricultural and food chemistry 54, 5540-5547.

Hosseini, A., Jafari, S.M., Mirzaei, H., Asghari, A., Akhavan, S., 2015. Application of image processing to assess emulsion stability and emulsification properties of Arabic gum. Carbohydrate Polymers 126, 1-8.

Jafari, S.M., He, Y., Bhandari, B., 2007. Encapsulation of nanoparticles of d-limonene by spray drying: role of emulsifiers and emulsifying techniques. Drying Technology 25, 1069-1079.

Jones, O., Decker, E.A., McClements, D.J., 2010. Thermal analysis of β-lactoglobulin complexes with pectins or carrageenan for production of stable biopolymer particles. Food Hydrocolloids 24, 239-248.

Jun-xia, X., Hai-yan, Y., Jian, Y., 2011. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chemistry 125, 1267-1272.

Kaya, S., Tekin, A.R., 2001. The effect of salep content on the rheological characteristics of a typical ice-cream mix. Journal of Food Engineering 47, 59-62.

Lutz, R., Aserin, A., Wicker, L., Garti, N., 2009a. Double emulsions stabilized by a charged complex of modified pectin and whey protein isolate. Colloids and Surfaces B: Biointerfaces 72, 121-127.

Lutz, R., Aserin, A., Wicker, L., Garti, N., 2009b. Release of electrolytes from W/O/W double emulsions stabilized by a soluble complex of modified pectin and whey protein isolate. Colloids and Surfaces B: Biointerfaces 74, 178-185.

Madene, A., Jacquot, M., Scher, J., Desobry, S., 2006. Flavour encapsulation and controlled release – a review. International Journal of Food Science & Technology 41, 1-21.

Maroziene, A., De Kruif, C., 2000. Interaction of pectin and casein micelles. Food Hydrocolloids 14, 391-394.

Matalanis, A., Jones, O.G., McClements, D.J., 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocolloids 25, 1865-1880.

Medina-Torres, L., Brito-De La Fuente, E., Torrestiana-Sanchez, B., Katthain, R., 2000. Rheological properties of the mucilage gum (Opuntia ficus indica). Food hydrocolloids 14, 417-424.

Peinado, I., Lesmes, U., Andres, A., McClements, J.D., 2010. Fabrication and morphological characterization of biopolymer particles formed by electrostatic complexation of heat treated lactoferrin and anionic polysaccharides. Langmuir 26, 9827-9834.

Pereyra, R., Schmidt, K.A., Wicker, L., 1997. Interaction and stabilization of acidified casein dispersions with low and high methoxyl pectins. Journal of Agricultural and Food Chemistry 45, 3448-3451.

Pino, J., Sanchez, M., Sanchez, R., Roncal, E., 1992. Chemical composition of orange oil concentrates. Food/Nahrung 36, 539-542.

Quintanilla-Carvajal, M., Camacho-Diaz, B., Meraz-Torres, L., Chanona-Perez, J., Alamilla-Beltran, L., Jimenez-Aparicio, A., Gutierrez-Lopez, G., 2010. Nanoencapsulation: A New Trend in Food Engineering Processing. Food Engineering Reviews 2, 39-50.

Rocha, G.A., Favaro-Trindade, C.S., Grosso, C.R.F., 2012. Microencapsulation of lycopene by spray drying: characterization, stability and application of microcapsules. Food and Bioproducts Processing 90, 37-42.

Ron, N., Zimet, P., Bargarum, J., Livney, Y., 2010. Beta-lactoglobulin–polysaccharide complexes as nanovehicles for hydrophobic nutraceuticals in non-fat foods and clear beverages. International Dairy Journal 20, 686-693.

Salminen, H., Weiss, J., 2014. Effect of pectin type on association and pH stability of whey protein—pectin complexes. Food biophysics 9, 29-38.

Terrisse, I., Seiller, M., Grossiord, J., Magnet, A., Le Hen-Ferrenbach, C., 1994. Application of rheological analysis to W/O/W multiple emulsions: effect of the incorporation of a coemulsifier. Colloids and Surfaces A: Physicochemical and Engineering Aspects 91, 121-128.

Wagoner, T.B., Foegeding, E.A., 2017. Whey protein–pectin soluble complexes for beverage applications. Food Hydrocolloids 63, 130-138.

Ye, A., 2008. Complexation between milk proteins and polysaccharides via electrostatic interaction: principles and applications–a review. International journal of food science & technology 43, 406-415.

Ye, A., Flanagan, J., Singh, H., 2006. Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic. Biopolymers 82, 121-133.

Zimet, P., Livney, Y.D., 2009. Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids 23, 1120-1126.

Zimet, P., Rosenberg, D., Livney, Y.D., 2011. Re-assembled casein micelles and casein nanoparticles as nano-vehicles for ω-3 polyunsaturated fatty acids. Food Hydrocolloids 25, 1270-1276.