Niğde Ömer Halisdemir Üniversitesi Mühendislik Bilimleri Dergisi

Yazarlar: Nadiye Pelin MANSUROĞLU, Ebru YAZICI, Sümeyra ÖNDER, Aslı CAN KARAÇA

Konular:Gıda Bilimi ve Teknolojisi

DOI:10.28948/ngumuh.649969

Anahtar Kelimeler:Chickpea protein isolate,Black pepper seed oil,Spray drying

Özet: The aim of this study was to investigate the use of maltodextrin and alkali extracted and isoelectric-precipitated protein isolate obtained from Kabuli type local chickpeas in encapsulation of black pepper seed oil. A control sample with only maltodextrin and four different emulsions containing chickpea protein isolate (1-4%) and 8% black pepper seed oil were spray-dried. Moisture content of black pepper seed oil microcapsules changed between 4.7-6.5 g/100 g whereas their water activity ranged between 0.22-0.27. An increase in the chickpea protein isolate ratio resulted in a decrease in moisture content, however darker colour in the microcapsules increased. Surface oil of the microcapsules changed between 0.2-1.3% whereas encapsulation efficiency ranged between 74.1-99.3%. Encapsulation efficiency of microcapsules containing chickpea protein isolate was found to be higher than the control. Findings of the present study indicate that maltodextrin and protein isolate obtained from Kabuli type local chickpeas can be utilized as a matrix for encapsulation of sensitive essential oils such as black pepper seed oil.

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