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. 2024 Dec;61(12):2411-2421.
doi: 10.1007/s13197-024-06007-y. Epub 2024 May 27.

Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities

Poliana Moser  1 , Nathalie Almeida Lopes  1 , Adilson Roberto Locali-Pereira  1 , Vânia Regina Nicoletti  1
Affiliations

Long-term storage of pink pepper essential oil microencapsulated by chickpea protein/pectin complexes: volatile release, antioxidant and antimicrobial activities

Poliana Moser et al. J Food Sci Technol. 2024 Dec.

Abstract

Pink pepper essential oil was microencapsulated with chickpea protein (CP) and chickpea protein/pectin (CP-HMP) by spray drying. The reconstitution and storage properties of the powders were evaluated after drying. The impact of microencapsulation in the volatiles release, antioxidant and antimicrobial activity of oil was evaluated during 135 days of storage. CP resulted in more soluble powders (93.52%), CP/HMP resulted in denser powders (0.39 g/mL) while wall material did not influence the wettability. Free pink pepper essential oil (FEO) showed a slight loss of the predominant terpenes (α-pinene, β-pinene, β-mircene, δ-3-carene and D-limonene) after encapsulation. In general, all samples showed an increase in the volatiles release during storage. The evaluation of mass loss showed that FEO had a high release of volatiles, followed by CP and CP-HMP. The antioxidant activity of the FEO decreased (10.8 μg Trolox/mg of oil) after 135 days of storage, whereas the antioxidant activity of CP (14.9) and CP-HMP (14) increased. Both microcapsules presented antimicrobial activity against Bacillus subtilis and Staphylococcus aureus during storage. CP microcapsules had a strong inhibitory effect against the strains tested, and this advantage was even more evident in long-term storage.

Keywords: Bioactive compounds; Microencapsulation; Reconstitution properties; Spray drying; Terpenes; Volatiles release.

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Conflict of interest statement

Competing interestsThe authors declare that they have no competing interests.

Figures

Fig. 1
Fig. 1
Weight loss of (■) free pink pepper essential oil, (▼) oil microencapsulated with CP and (▲) oil microencapsulated with CP-HMP during 135 days of storage (25ºC / RH: 33%)
Fig. 2
Fig. 2
CG-FID chromatograms of pink pepper essential oil extracted from single layer (CP) and bilayer (CP-HMP) microcapsules stored for: a 0 days and b 135 days. Peaks: (1) α-pinene, (2) β-pinene, (3) β-myrcene, (4) D-limonene and (5) δ-3-carene
Fig. 3
Fig. 3
Released percentage of a α-pinene, b β-pinene, c β-myrcene, d δ-3-carene and e D-limonene in the (■) free essential oil, microencapsulated oil with (▼) CP and (▲) CP-HMP during storage for 135 days (25ºC/RH: 33%)
Fig. 4
Fig. 4
Trolox equivalent antioxidant activity (μg Trolox/mg of sample) of free pink pepper essential oil (FEO) and oils extracted from single layer (CP) and bilayer (CP-HMP) microcapsules at time t = 0 and t = 135 of storage (25ºC/RH: 33%)
See this image and copyright information in PMC

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