Abstract
ABSTRACT: Calcium‐alginate coated microspheres consisting of whey proteins and a model sensitive core, paprika oleoresin, were prepared using an all‐aqueous process. Core‐in‐wall emulsions containing 20% or 25% whey protein isolate and 15% to 50% (wt/wt) core were investigated. Retention of proteins and core during the process ranged from 84.9% to 95.6% and from 91.4% to 95.7%, respectively. Results indicated that microspheres were water‐insoluble and the encapsulated sensitive core was effectively protected against oxidative deterioration. This protection could be attributed to the protein‐based layer adsorbed at the oil/water interface. The matrix of the microspheres exhibited microstructural features of an interactive composite‐type material. Results suggested the potential suitability of the microspheres as delivery systems for controlled core release in food applications.
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