Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Lupine Protein Isolate (LPI) Preparation
2.2.2. CLO Microencapsulation
Emulsion Preparation
Beads’ Preparation
2.2.3. Characterisation of Microspheres
Size Determination and Sphericity Factor (SF)
Encapsulation Efficiency (EE)
Microscopic Observations
In Vitro Release
Thermal Stability
2.2.4. Meatballs’ Manufacture
Physicochemical Properties of Meatballs
Sensory Evaluation
2.2.5. Statistical Analysis
3. Results and Discussion
3.1. Characterisation of Microspheres
3.1.1. Size Determination and Sphericity Factor
3.1.2. Encapsulation Efficiency
3.1.3. Microscopic Observations
3.1.4. Oil In Vitro Release
3.1.5. Thermal Stability
3.2. Physicochemical Properties of Meatballs during Storage
3.2.1. pH Value
3.2.2. TBARS Value
3.2.3. Peroxide Value
3.2.4. Conjugated Dienes
3.2.5. Carbonyl Content
3.2.6. Meatballs’ Sensory Evaluation
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Type of Microcapsules | Size, mm | Sphericity Factor | Encapsulation Efficiency (%) |
---|---|---|---|
Alginate–lupin protein complex | 0.82 ± 0.06 | 0.092 ± 0.01 | 95.62 ± 1.13 |
Alginate | 0.63 ± 0.12 | 0.073 ± 0.01 | 76.49 ± 2.04 |
Thermal Treatment | Induction Time (IT), Hours | |
---|---|---|
Encapsulated Oil | Free Oil | |
70 °C, 24 h | 5.62 ± 0.25 Aa | 4.40 ± 0.18 Ab |
100 °C, 24 h | 5.49 ± 0.22 Aa | 0.52 ± 0.21 Bb |
Sensory Attributes | Treatments | Storage Days | ||||
---|---|---|---|---|---|---|
0 | 4 | 8 | 12 | 16 | ||
Odour | Control | 8.00 ± 0.19 Aa | 7.52 ± 0.40 Aa | 5.08 ± 0.26 Bb | *R | R |
T1 | 6.98 ± 0.21 Aa | 5.00 ± 0.38 Bb | R | R | R | |
T2 | 8.00 ± 0.20 Aa | 7.70 ± 0.41 Aa | 7.04 ± 0.31 Ab | 6.63 ± 0.25 b | 5.80 ± 0.21 c | |
Colour | Control | 8.00 ± 0.45 Aa | 6.33 ± 0.36 Bb | 5.41 ± 0.29 Bc | R | R |
T1 | 7.75 ± 0.38 Aa | 5.00 ± 0.19 Cb | R | R | R | |
T2 | 8.00 ± 0.41 Aa | 7.51 ± 0.28 Aa | 7.18 ± 0.30 Aa | 6.41 ± 0.17 b | 6.00 ± 0.24 c | |
Taste | Control | 8.00 ± 0.32 Aa | 7.15 ± 0.22 Ab | 5.94 ± 0.43 Bc | R | R |
T1 | 5.50 ± 0.29 Ba | 5.00 ± 0.31 Bb | R | R | R | |
T2 | 8.00 ± 0.26 Aa | 7.24 ± 0.37 Aa | 6.51 ± 0.25 Ab | 6.13 ± 0.40 b | 5.82 ± 0.34 c | |
Chewing | Control | 8.00 ± 0.33 Aa | 7.19 ± 0.42 Ab | 6.00 ± 0.39 Bc | R | R |
T1 | 5.7 ± 0.44 Ba | 5.10 ± 0.36 Ba | R | R | R | |
T2 | 8.00 ± 0.35 Aa | 7.38 ± 0.47 Aa | 6.92 ± 0.30 Ab | 6.07 ± 0.51 b | 5.42 ± 0.29 c | |
Overall acceptance | Control | 8.00 ± 0.19 Aa | 7.05 ± 0.26 Ab | 5.61 ± 0.14 Bc | R | R |
T1 | 6.48 ± 0.22 Ba | 5.03 ± 0.28 Bb | R | R | R | |
T2 | 8.00 ± 0.30 Aa | 7.46 ± 0.33 Aa | 6.91 ± 0.28 Ab | 6.31 ± 0.41 b | 5.76 ± 0.38 c |
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Elsebaie, E.M.; Kassem, M.M.; Mousa, M.M.; Basuony, M.A.M.; Zeima, N.M.; Essa, R.Y. Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation. Foods 2022, 11, 1328. https://doi.org/10.3390/foods11091328
Elsebaie EM, Kassem MM, Mousa MM, Basuony MAM, Zeima NM, Essa RY. Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation. Foods. 2022; 11(9):1328. https://doi.org/10.3390/foods11091328
Chicago/Turabian StyleElsebaie, Essam Mohamed, Mona Morgan Kassem, Mona Metwally Mousa, Mahmoud Abdelhakiem Mansour Basuony, Neveen M. Zeima, and Rowida Younis Essa. 2022. "Cod Liver Oil’s Encapsulation into Sodium Alginate/Lupin Protein Beads and Its Application in Functional Meatballs’ Preparation" Foods 11, no. 9: 1328. https://doi.org/10.3390/foods11091328