ArticleFoods (Basel, Switzerland)2020
Plant-Based (Hemp, Pea and Rice) Protein-Maltodextrin Combinations as Wall Material for Spray-Drying Microencapsulation of Hempseed (
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 52 citations in OpenAlex.
- Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release.Journal of food science · 2026Article
- Plant Proteins as Alternative Natural Emulsifiers in Food Emulsions.Foods (Basel, Switzerland) · 2025Article
- Optimized Preparation, Functional Evaluation and Performance in Spray Drying of Soybean Peptide-Saccharide Conjugates Prepared by Wet Heating Maillard Reaction.AAPS PharmSciTech · 2025Article
- Effects of microencapsulated phytonutrients from fruit peel pellet on rumen fermentation efficiency, in vitro degradability, methane production and microbial diversity.Animal bioscience · 2025Article
- Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking-Air Drying Technology.Foods (Basel, Switzerland) · 2025Article
- Preparation of Low-Fishy Microencapsulated DHA-Rich Algal Oil Powder Using Infant Rice Powder.Foods (Basel, Switzerland) · 2024Article
- Article
- Microencapsulation of Mitragyna leaf extracts to be used as a bioactive compound source to enhance in vitro fermentation characteristics and microbial dynamics.Animal bioscience · 2024Article
- Encapsulation of Cumin (ACS omega · 2023Article
- Extraction, Characterization, and Chitosan Microencapsulation of Bioactive Compounds fromAntioxidants (Basel, Switzerland) · 2022Article
- Effect of high-intensity ultrasonic treatment on the emulsion of hemp seed oil stabilized with hemp seed protein.Ultrasonics sonochemistry · 2022Article
- Improvements in the Procedures to Encapsulate Diverse Bioactive Compounds.Foods (Basel, Switzerland) · 2022Article
- Whey Proteins as a Potential Co-Surfactant withMolecules (Basel, Switzerland) · 2021Article
- Formulation and Evaluation of Spray-Dried Reconstituted Flaxseed Oil-in-Water Emulsions Based on Flaxseed Oil Cake Extract as Emulsifying and Stabilizing Agent.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
2 authors at 1 institution in 3 countries.
Funding
Abstract
Conscious consumers have created a need for constant development of technologies and food ingredients. This study aimed to examine the properties of emulsions and spray-dried microcapsules prepared from hempseed oil by employing a combination of maltodextrin with hemp, pea, and rice protein as carrier materials. Oil content in the microcapsules was varied at two levels: 10 and 20%. Increasing oil load caused a decrease in viscosity of all samples. Consistency index of prepared emulsions was calculated according to Power Law model, with the lowest (9.2 ± 1.3 mPa·s) and highest values (68.3 ± 1.1 mPa·s) for hemp and rice protein, respectively, both at 10% oil loading. The emulsion stability ranged from 68.2 ± 0.7% to 88.1 ± 0.9%. Color characteristics of the microcapsules were defined by high L* values (from 74.65 ± 0.03 to 83.06 ± 0.03) and low a* values (-1.02 ± 0.015 to 0.12 ± 0.005), suggesting that the materials were able to coat the greenish color of the hemp seed oil acceptably. The highest encapsulation efficiency was observed in samples with rice protein, while the lowest was with hemp protein. Combination of maltodextrin and proteins had a preventive effect on the oxidative stability of hempseed oil. Oil release profile fitted well with the Higuchi model, with hempseed oil microencapsulated with pea protein-maltodextrin combination at 10% oil loading depicting lowest oil release rates and best oxidative stability.
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Registered trials
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