Description
Title: Optimizing and characterizing the complex coacervation of whey protein concentrate-pectin to encapsulate vitamin B12.
Abstract: One of the vitamins that the body needs to function properly is vitamin B12 (VB12), which is sensitive to light, heat, oxidizing agents, and both acidic and alkaline substances. Therefore, one way to shield VB12 from handling and environmental factors in food is through encapsulation. Response surface methodology was used in this study to examine the effects of pectin concentration (0.5-1% w/v), whey protein concentrate (WPC) level (4-8% w/v), and pH (3-9) on a few properties of VB12-loaded pectin-WPC complex carriers (RSM). The results showed that the encapsulation efficiency (EE), stability, viscosity, particle size, and solubility of complex carriers were, respectively, 80.71%, 85.38%, 39.58 mPas, 7.07 m, and 65.86% under the ideal conditions (1:6.47, pectin:WPC, and pH = 6.6). Atomic force microscopy and Fourier-transform infrared (FTIR) spectroscopy were also used to confirm the formation of complex coacervate (AFM). A stronger complex was formed between pectin and WPC at a pH isoelectric point of WPC (pH = 3), as opposed to higher pH values (6 and 9), which resulted in an increase in EE, the lightness parameter, particle size, and water activity, as well as a decrease in the zeta-potential and porosity of complex carriers. In addition, it was discovered that pH was the most crucial factor in VB12 encapsulation.
Keywords: complex coacervation; encapsulation; pectin; WPC; vitamin B12
Paper Quality: SCOPUS / Web of Science Level Research Paper
Subject: Chemistry
Writer Experience: 20+ Years
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