Microencapsulation of Acer truncatum seed oil using chickpea protein isolate-low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk

文献类型： 外文期刊

第一作者： Chen, Mo

作者： Chen, Mo;Sun, Jin-yue;Wang, Mu-xuan;Zhang, Meng-qi;Chen, Ying-ying;Ren, Qi-dong;Sun, Shu-tao;Guo, Xu;Liu, Chao;Chen, Mo;Wang, Min;Zhang, Bo;Farag, Mohamed A.

作者机构：

关键词： Chickpea protein isolate; Low/high-methoxy citrus pectin; Complex coacervates; Acer truncatum seed oil; Microencapsulation

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：12.4； 五年影响因子：13.3 ）

ISSN： 0268-005X

年卷期： 2025 年 166 卷

页码：

收录情况： SCI

摘要： Acer truncatum seed oil (ATSO) is a promising novel food resource. However, ATSO's low solubility in water, poor stability, and low oral bioavailability limit its application in the food industry. Herein, ATSO was micro- encapsulated using complex coacervates formed by food-derived bio-macromolecular chickpea protein isolate (CPI), low-methoxy citrus pectin (LMCP), and high-methoxy citrus pectin (HMCP). The CPI-LMCP and CPI-HMCP complex coacervates were prepared and characterized. The selected protein-to-pectin ratio was 6:1 at pH 4.1. Characterization by Fourier transform infrared spectroscopy and scanning electron microscopy confirmed that the formation of CPI-LMCP and CPI-HMCP complex coacervates was driven by electrostatic interactions and exhibited a gel network structure. The successful encapsulation of ATSO in CPI-LMCP or CPI-HMCP complex coacervates was confirmed using inverted fluorescence microscopy characterization. The encapsulation efficiency of CPI-HMCP-ATSO microcapsules (80.22 % +/- 2.16 %) was higher than that of CPI-LMCP-ATSO micro- capsules (76.25 % +/- 3.46 %). In addition, both microcapsules maintained their structural integrity in simulated food matrices with high salt and sucrose levels. The encapsulated ATSO exhibited higher thermal and oxidative stability than free oil. In vitro, gastrointestinal digestion studies revealed that CPI-HMCP-ATSO microcapsules significantly stabilized ATSO in simulated gastric fluid and achieved controlled release in simulated intestinal fluid. Additionally, ATSO microcapsules were incorporated into milk for the first time. Milk supplemented with ATSO microcapsules had a better sensory profile compared to the control formulation. Overall, the successful preparation of ATSO microcapsules promoted the generation of well-characterized nervonic acid-rich dairy products.

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