Microencapsulation of linseed oil in multilayer emulsions stabilized by carob protein hydrolysate and pectin

Abstract

Multilayer emulsions stabilized by carob protein hydrolysate and pectin were evaluated for microencapsulation of linseed oil by spray drying. The protein was enzymatically hydrolyzed at 2, 4, 6, 8, and 10% degrees of hydrolysis (DH), aiming to modify its technofunctional properties. Enzymatic hydrolysis increased the protein solubility, mainly at a base pH (7–9), as well as the antioxidant capacity, reaching values up to 1.4 and 2.5 times greater than the non-hydrolyzed protein, for DPPH and ABTS assays, respectively. The isoelectric point and the emulsifying properties were reduced for DH > 2%. Multilayer emulsions of pectin-stabilized oil and protein hydrolysate DH 2% were evaluated. Multilayer emulsions displayed better characteristics regarding droplet size and stability, while the use of hydrolysates decreased droplet size and improved encapsulation efficiency. Therefore, using multilayer emulsions stabilized by carob protein hydrolysate can be an excellent strategy for linseed oil microencapsulation.