title: Effective stabilization of CLA by microencapsulation in pea protein.
abstract: CLA was microencapsulated by spray drying in ten varied wall systems (WS) consisting of pea protein isolate or pea protein concentrate (PPC) alone at varied core:WS ratios (1:2; 1:3 and 1:4), or blended with maltodextrin (M) and carboxymethylcellulose at a pea protein:carbohydrate ratio of 3:1. The physical-chemical properties of the CLA microparticles were characterised by core retention, microencapsulation efficiency (ME), particle size and moisture. CLA:M:PPC (1:1:3) showed the most promising results, thus we evaluated the effect of M addition in the WS on other physical-chemical characteristics and oxidative stability (CLA isomer profile, quantification of CLA and volatile compounds by SPME coupled with CG-MS) during two months of storage at room temperature, CLA:PPC (1:4) was selected for comparisons. CLA:M:PPC (1:1:3) microparticles demonstrated better morphology, solubility, dispersibility and higher glass-transition temperature values. M addition did not influence the oxidative stability of CLA, however its presence improved physical-chemical characteristics necessary for food applications.
authors.affiliation: Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: A M M
authors.initials: AM
authors.lastname: Costa
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: J C
authors.initials: JC
authors.lastname: Nunes
authors.affiliation: Instituto de Macromoléculas Heloisa Mano, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: B N B
authors.initials: BN
authors.lastname: Lima
authors.affiliation: Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: C
authors.initials: C
authors.lastname: Pedrosa
authors.affiliation: Escola de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: V
authors.initials: V
authors.lastname: Calado
authors.affiliation: Laboratório de Bioquímica Nutricional e de Alimentos, Instituto de Química, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil.
authors.forename: A G
authors.initials: AG
authors.lastname: Torres
authors.affiliation: Laboratório de Desenvolvimento de Alimentos para Fins Especiais e Educacionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil. Electronic address: pierucci@nutricao.ufrj.br.
authors.forename: A P T R
authors.initials: AP
authors.lastname: Pierucci
mesh_terms: D004339:Drug Compounding; D005079:Excipients / Q000737:chemistry*; D044243:Linoleic Acids, Conjugated / Q000737:chemistry*; D010084:Oxidation-Reduction; D010316:Particle Size; D018532:Pisum sativum / Q000737:chemistry*; D010940:Plant Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry; D012995:Solubility
chemical_list: D005079:Excipients; D044243:Linoleic Acids, Conjugated; D010940:Plant Proteins; D011134:Polysaccharides; C008315:maltodextrin
keywords: Carboxymethylcellulose; Encapsulation; Lipid oxidation; Maltodextrin; Pea protein concentrate; Spray-drying