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Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein by Geun-Pyo Hong, Suvimol Surassmo, Ji-Yeon Chun, Sang-Gi Min, and Mi-Jung Choi is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Influence of High Hydrostatic Pressure on the Capsicum Oleoresin Encapsulated by Globular Protein about?

We studied herein the effects of high hydrostatic pressure on the physical properties of capsicum oleoresin encapsulated with globular protein, such as whey protein isolates (WPI), soybean protein isolates (SPI), and casein protein (CSP). After pressurization at 0.1, 100, 200, and 300 MPa with various concentrations (0.1, 1, 2, and 5 wt%) of proteins, the particle size, ζ-potential, and interface tension were evaluated. Furthermore, the encapsulation efficiency (EE), release study, and morphology were investigated to study the effects of high hydrostatic pressurization upon emulsion stability. While the pressurized emulsion droplet size of capsicum oleoresin emulsion with the protein decreased, the 0.1 wt% concentration of SPI presented the smallest size at 257.37 nm. The interface tension of all protein emulsions decreased slightly after high-pressure treatment according to the increment of the pressure level. EE (%) of the WPI, SPI, and CSP emulsions increased when the pressure level increased. The lowest EE 48.91% was presented in pressurized WPI emulsion at 0.1 MPa while CSP emulsion at 300 MPa showed the highest EE about 65.76%. Over twelve hours, the core material of the pres

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Author

Geun-Pyo Hong, Suvimol Surassmo, Ji-Yeon Chun, Sang-Gi Min, and Mi-Jung Choi

Publisher

Walter de Gruyter GmbH

Published

2012

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)