Preparation of PPI-TA-MD microcapsules by Pickering emulsion method and its effect on oxidation stability of pumpkin seed oil

Abstract

Objective: This study aimed to improve the oxidation, exploitation, and utilization of pumpkin seed oil (PSO). Methods: Pea protein isolate (PPI) -Tannic acid (TA) stabilized Pickering emulsion with Maltodextrin (MD) was used as the filling material, and prepared pumpkin seed oil microcapsules by spray drying. Results: After spray drying the Pickering emulsion, the smooth surface of the medium shell structure of microcapsule powder can be obtained. By increasing TA concentration, microcapsules showed smaller particle size [(32.00±0.28) μm], lower moisture content [(1.970±0.043)%], and higher bulk density [（0.725±0.014) g/cm3]. The FFA release rate of pumpkin seed oil microcapsules with different TA content was in the range of 39.63%~69.91%, and it slowed down when TA concentration increased. Compared with the PSO encapsulated in PPI, the PPI-TA composite used as the shell material improved the thermal stability, oxidation resistance and oxidation stability of PSO. Conclusion: These results indicated that PPI-TA-MD microencapsulation technology can improve the antioxidant capacity and oxidation stability of PSO.

Keywords

• pea
• protein isolate
• tannic acid
• maltodextrin
• pumpkin seed oil
• pickering emulsion
• microcapsule