ORIGINAL ARTICLE
Influence of egg albumin and whey protein in the co-encapsulation of betalains and phenolic compounds from Bougainvillea glabra bracts in Ca(II)-alginate beads
Fernanda Kuhn,
Patricio R. Santagapita,
Caciano Pelayo Zapata Noreña,
Fernanda Kuhn
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Contribution: Formal analysis, Investigation, Methodology, Validation, Visualization, Writing - original draft
Search for more papers by this authorPatricio R. Santagapita
Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, & CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR), Universidad de Buenos Aires, Buenos Aires, Argentina
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Validation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Caciano Pelayo Zapata Noreña
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Correspondence
Caciano Pelayo Zapata Noreña, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorFernanda Kuhn,
Patricio R. Santagapita,
Caciano Pelayo Zapata Noreña,
Fernanda Kuhn
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Contribution: Formal analysis, Investigation, Methodology, Validation, Visualization, Writing - original draft
Search for more papers by this authorPatricio R. Santagapita
Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica y Departamento de Industrias, & CONICET-Universidad de Buenos Aires, Centro de Investigaciones en Hidratos de Carbono (CIHIDECAR), Universidad de Buenos Aires, Buenos Aires, Argentina
Contribution: Conceptualization, Formal analysis, Funding acquisition, Investigation, Methodology, Validation, Writing - review & editing
Search for more papers by this authorCorresponding Author
Caciano Pelayo Zapata Noreña
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
Correspondence
Caciano Pelayo Zapata Noreña, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, CEP 91501-970, Porto Alegre, RS, Brazil.
Email: [email protected]
Contribution: Conceptualization, Data curation, Formal analysis, Funding acquisition, Methodology, Project administration, Resources, Supervision, Validation, Writing - review & editing
Search for more papers by this authorAbstract
Bougainvillea glabra bracts aqueous extract was co-encapsulated in Ca(II)-alginate beads, with the inclusion of egg albumin and whey protein isolate. Rheological measurements of the dispersions prepared in advance to beads formation showed a viscosity reduction by WPI, however, albumin increased the viscosity due to higher intermolecular association with alginate, as confirmed by FT-IR. The beads supplemented with proteins showed higher encapsulation efficiencies, with values higher than 70% for phenolic compounds and 50% for betalains. Rupture strength varied from 31.1 to 38.9 N for beads containing whey protein and albumin, respectively, indicating that the inclusion of these proteins resulted in beads with different mechanical properties and applications. Thermogravimetric analysis and FT-IR indicated molecular interactions between B. glabra compounds, sodium alginate, and proteins. The beads structural characterization determined by Small Angle X-ray Scattering demonstrated that Ca(II)-alginate microstructure was highly affected by proteins, especially albumin, revealing strong interactions between these biopolymers.
Novelty impact statement
This study employs a novel matrix to encapsulate phenolic compounds and betalains from B. glabra bracts in Ca(II)-alginate beads using egg albumin and whey protein isolate to reinforce the structure of the beads and improve their chemical stability. Small Angle X-ray Scattering (SAXS) technique showed that proteins affected the beads microstructure, revealing strong interaction with Ca(II)-alginate. The inclusion of egg albumin and whey protein resulted in beads with different mechanical properties allowing their application in several food products.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Supporting Information
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