The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.

In this study, the effects of different concentrations of pea protein concentrate (PPC) in the physical properties, porosity features, and oxidative stability of maltodextrin-based spray-dried microparticles containing orange essential oil (OEO, rich in limonene) were evaluated. The use of PPC resulted in spray-dried microparticles with encapsulation efficiencies of about 99 wt%, without visible pores, and relatively high glass transition temperature (66,4 °C) at A ∼ 0.3.

Prospection of the use of encapsulation in food packaging.

Food safety and extended shelf life linked to convenience were the major reasons for the development of the packaging field. However, advances in material science and the widespread encapsulation technologies are allowing the establishment of new concepts for packages, such as intelligent and active packages. Particulate systems have been developed in recent years for the most diverse area with several purposes that can be employed to improve packaging performance mainly focusing on the modification of barrier properties.

Performance of oil-in-water emulsions stabilized by different types of surface-active components.

The emulsion stability depends on the physicochemical properties of the dispersed phase and their interaction with the continuous phase. Surface-active compounds (SAC) are added in emulsions to reduce the interfacial tension (IT) between these phases and keep the oil droplets stabilized. Moreover, small amounts of SAC can occupy intermolecular voids in the dried matrix, reducing the oxidation.