Hemp oil microcapsules were produced by using pea protein isolate (PPI)-sugar beet pectin (SBP) complex coacervates. The effect of wall material composition, pH, oil-to-wall ratio and preparation methods on the microencapsulation yield, physiochemical properties of spray dried complex coacervates and stability of industrial hemp oil were studied. The highest yield of complex coacervates processing were optimized in terms of pH and PPI-to-SBP ratio by zeta-potential and state diagram. It indicated that the maximum complexation between PPI and SBP was formed at pH 3.5 and at PPI-to-SBP ratio of 5:1 at ambient temperature. Isothermal titration calorimetry (ITC) in conjunction with fourier-transform infrared spectroscopy (FTIR) analysis revealed that PPI–SBP complex coacervation is a spontaneous exothermic process and mainly formed through the electrostatic interaction and hydrogen bonding between nonspecific amino groups of PPI and carboxylic groups of SBP. With respect to the microencapsulation yield and stability of industrial hemp oil, the core-to-wall ratio of 1:2 had the highest encapsulation yield in all tested ratios. The spray dried complex coacervate shell had a smooth surface and provided higher oxidative stability and thermal stability of hemp oil compared to that of individual PPI and SBP. These results indicate that PPI-SBP complex coacervates is an effective way to protect the heat-sensitive functional food ingredients, pharmaceutical and cosmetic ingredients.<br/>

Microencapsulation of industrial hemp oil using pea protein isolate-sugar beet pectin complex coacervates

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.