Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (Cannabis sativa) Oil.

Marcin Andrzej Kurek,Anubhav Pratap-Singh

doi:10.3390/foods9111707

Abstract

Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (−1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein–maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.

Highlights

Nowadays, there is an increasing demand for healthy food products with high nutrient value, which has compelled the food industry to continually seek innovative methods of processing and preservation [1]
Emulsions of hempseed oil using a mixture of maltodextrin with various proteins were examined using standardized methods for assessing their physical properties
It was observed that increasing the oil load from 10 to 20% decreased the viscosity of the emulsion (Table 1)

Summary

Introduction

There is an increasing demand for healthy food products with high nutrient value, which has compelled the food industry to continually seek innovative methods of processing and preservation [1]. Hempseed (Cannabis sativa) oil is considered to be one of the most nutritionally healthy oils, with a well-balanced ratio (3:1) of two PUFAs (polyunsaturated fatty acids) considered essential for human nutrition: linoleic and linolenic acids [2]. The application of hempseed oil in food technology is still limited because of its’ low smoke point, intensive color, and flavor; there is a need to explore new ways of incorporating hempseed oil into the human diet [3]. The availability of this material is growing due to the increased acceptability of the hemp industry in the 21st century.

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