Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: Use of heated and unheated whey protein isolates as emulsifiers

Buriti and pequi oils are rich in carotenoids and beneficial to human health; however, carotenoid oxidation during storage causes color loss in foods, making it difficult to use these oils in food products. This research aimed to encapsulate pequi oil and co-encapsulate pequi and buriti oils by emulsification using whey protein isolate (WPI) as an emulsifier in two forms, natural (unheated) and heated, followed by freeze-drying. The emulsions were studied by droplet size under different stress conditions, instability index, and rheology. The freeze-dried (FD) samples were studied after accelerated oxidation and the total carotenoid retention was determined; for the reconstituted FD, the zeta potential and droplet size were recorded after storage at 37 degrees C for 30 days. The emulsions were stable in all conditions, with average droplet sizes between 0.88 +/- 0.03 and 2.33 +/- 0.02 pm, and formulations with heated WPI presented the lowest instability index values. The FD's zeta potential values ranged from - 50 +/- 3 to -32 +/- 3 mV. The co-encapsulated oils presented higher carotenoid retention (50 +/- 1 and 48 +/- 1%) than the free oils (31 +/- 2%) after 30 days. The oxidative stability indexes were 51 +/- 4 and 46 +/- 3 for the co-encapsulated oils with unheated and heated WPI, respectively, and 20.5 +/- 0.1 h for the free oils. FD formulations with 1:3 ratio of oil: aqueous phase and heated or unheated WPI showed the best carotenoid retention and oxidative stability, indicating that FD oil emulsions have potential as next-generation bioactive compound carriers. (AU)