A comparative study on the encapsulation of black carrot extract in potato protein-pectin complexes.

ABSTRACT: This manuscript reveals the effect of the emulsification step on the black carrot extract (BCE) stabilization by potato protein isolate (PPI)-citrus pectin (CP) coacervates. The effect of core-to-wall ratio and concentration of wall material were also investigated. This was the first attempt to compare the characteristics of emulsified core particles (ECP) and non-emulsified core particles (NECP) coated with complex coacervates. Potato protein was used as an encapsulating agent by complex coacervation for the first time, and it showed excellent characteristics for the encapsulation. Non-hygroscopic particles were produced with emulsification while most of NECPs were slightly hygroscopic. The mean particle diameter of powders ranged from 65.05 to 152.47 μm which is suitable with SEM microgr

SUBMITTER: Yavuz-Duzgun M 

PROVIDER: S-EPMC10439065 | biostudies-literature | 2023 Oct

REPOSITORIES: biostudies-literature