Colloidal systems based on natural biopolymers are being increasingly used for application as encapsulating systems. Protein/polysaccharide blends may exhibit associative behavior, in which the electrostatic interaction helps in the formation and stabilization of emulsions. When subjected to spray-drying, these emulsions produce microcapsules that can protect encapsulated oils against oxidative degradation. However, synergistic interaction of protein/polysaccharide and the stress due to atomization modify o/w interface, thus it is necessary to preserve the interfacial structure to maintain desired functionality. Although protein/polysaccharide combination presents good performance as emulsifier and encapsulant, some factors may affect the encapsulant matrix stability during storage. The enthalpy relaxation measurement is a useful technique to predict the stability of the microcapsules. In this context, this study aims to evaluate the potential of chickpea protein isolate to form complexes with low methoxyl pectin in order to emulsify and microencapsulate buriti oil (Mauritia flexuosa) by spray-drying, resulting in bilayer microparticle with high stability. In addition to the stability of the emulsions and the influence of atomization on the microparticle characteristics, the physical ageing of the microcapsules will be evaluated, as well as its correlation with the oxidative stability of oil and carotenoid stability during storage at different temperatures and relative humidity. Therefore, this research attempts to demonstrate the use of a new combination of biopolymers, which can provide high protection to oil and can be employed in food industry for production of microcapsules rich in carotenoids and with potential use as a replacement for synthetic colorants.
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