The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk
Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instabilit...
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001539 |
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| author | Samin Rafi Azari Mohammad Hojjatoleslamy Zeinab E. Mousavi Hossein Kiani Sayed Mohammad Ali Jalali |
| author_facet | Samin Rafi Azari Mohammad Hojjatoleslamy Zeinab E. Mousavi Hossein Kiani Sayed Mohammad Ali Jalali |
| author_sort | Samin Rafi Azari |
| collection | DOAJ |
| description | Conjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instability of oils in liquid systems, microcapsules were prepared using sodium alginate and xanthan gum, with optimization achieved through the response surface method (RSM). The buttermilk, enriched at optimal levels of 0 %, 0.04 %, 0.07 %, and 0.1 %, was then incubated at 48 °C for 42 days. Under the optimized conditions, the choice and quantity of gums used for enrichment significantly influenced the properties of the enriched buttermilk. A decrease in pH, along with an increase in acidity, led to enhanced viscosity in the buttermilk. The flow behavior of the buttermilk exhibited pseudoplastic characteristics. Enrichment caused an increase in particle size, with only minimal changes in odor, taste, and color parameters, while the buttermilk remained free from protein agglutinates. Chromatography results showed an increase in unsaturated fatty acids after enrichment. In summary, this study demonstrates the feasibility of producing nutritionally enriched buttermilk with high stability and desirable sensory characteristics. The recommended concentrations for enrichment are 0.04 % and 0.07 %. |
| format | Article |
| id | doaj-art-df892027c1744df3b488150328fcef5a |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-df892027c1744df3b488150328fcef5a2024-12-13T11:08:47ZengElsevierFood Chemistry Advances2772-753X2024-12-015100757The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilkSamin Rafi Azari0Mohammad Hojjatoleslamy1Zeinab E. Mousavi2Hossein Kiani3Sayed Mohammad Ali Jalali4Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, IranDepartment of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Corresponding author.Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, IranDepartment of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, IranDepartment of Animal Sciences, Faculty of Agriculture and Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran; Research Center of Nutrition and Organic Products, Shahrekord Branch, Islamic Azad University, Shahrekord, IranConjugated Linoleic Acid (CLA) is known for their positive impact on reducing various diseases, including cardiovascular diseases and blood lipid levels. This study aims to produce enriched buttermilk with stable physicochemical properties via complex coacervation. To address the inherent instability of oils in liquid systems, microcapsules were prepared using sodium alginate and xanthan gum, with optimization achieved through the response surface method (RSM). The buttermilk, enriched at optimal levels of 0 %, 0.04 %, 0.07 %, and 0.1 %, was then incubated at 48 °C for 42 days. Under the optimized conditions, the choice and quantity of gums used for enrichment significantly influenced the properties of the enriched buttermilk. A decrease in pH, along with an increase in acidity, led to enhanced viscosity in the buttermilk. The flow behavior of the buttermilk exhibited pseudoplastic characteristics. Enrichment caused an increase in particle size, with only minimal changes in odor, taste, and color parameters, while the buttermilk remained free from protein agglutinates. Chromatography results showed an increase in unsaturated fatty acids after enrichment. In summary, this study demonstrates the feasibility of producing nutritionally enriched buttermilk with high stability and desirable sensory characteristics. The recommended concentrations for enrichment are 0.04 % and 0.07 %.http://www.sciencedirect.com/science/article/pii/S2772753X24001539EncapsulationComplex coacervationConjugated linoleic acidButtermilkRSM |
| spellingShingle | Samin Rafi Azari Mohammad Hojjatoleslamy Zeinab E. Mousavi Hossein Kiani Sayed Mohammad Ali Jalali The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk Food Chemistry Advances Encapsulation Complex coacervation Conjugated linoleic acid Buttermilk RSM |
| title | The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| title_full | The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| title_fullStr | The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| title_full_unstemmed | The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| title_short | The effect of microencapsulation of microbial oil containing CLA by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| title_sort | effect of microencapsulation of microbial oil containing cla by the complex coacervation on the physicochemical and sensory characteristics of buttermilk |
| topic | Encapsulation Complex coacervation Conjugated linoleic acid Buttermilk RSM |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001539 |
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