Almond gum coacervates with whey protein isolate: An efficient encapsulant for basil essential oil to preserve chicken minced meat - a comparison with high methoxyl pectin

Abstract

Whey protein isolate-almond gum (WA) coacervates loaded with basil essential oil (BEO) were compared for encapsulation efficiency, bio-functionality, structural integrity, and preservation potential in minced chicken meat (MCM) as compared to high-methoxyl pectin (WH) microcapsules. At core-to-wall ratios of 1:6 and 1:2, WA and WH coacervates had the highest encapsulation efficiencies (95.93 % and 98.86 %) and yields (83.33 % and 64.66 %). Optimal BEO-loaded WA coacervates well-scavenged ABTS and DPPH radicals, inhibited Staphylococcus aureus and Escherichia coli growth, and showed higher viscosity and stability than BEO-WH coacervates. Uniform-morphology WA coacervates ensured controlled BEO release in food simulants. XRD and SEM revealed reduced crystallinity and porous structure in BEO-loaded WA coacervates, while thermal analysis showed superior stability over BEO-WH coacervates. BEO-loaded WA coacervates could be a potential preservative, as they evinced reduced bacterial count (5.81 log CFU/g on day 15) and retained sensory attributes (color and odor >4.0) in MCM during cold storage.

Keywords: Almond gum; Basil (Ocimum basilicum L.) essential oil; Chicken meat; Complex coacervation; Encapsulation; Whey protein.