Apple Seed Protein Hydrolysates and its Utilization as Wall Material for Encapsulation of Omega3 Fatty Acid Rich Oil

Abstract

In the present study, apple seed flour was found to be rich source of protein (47.98%), fat (25.31%), dietary and#64257;bre (4.23%), minerals such as potassium (590 mg/100g), calcium (220 mg/100g), iron (26.0 mg/100g), and exhibited good thermal stability (Tp = 102.17°C) and antioxidant activity of 49.2-86.9% DPPH inhibition, 29.8-58.2% ABTS scavenging activity and 38.2-86.3% inhibition of linolenic acid. The degree of hydrolysis for protein hydrolysates was found in range from 8.10 to 14.32 % over hydrolysis period of 90 minutes. Enzymatic hydrolysis of apple seed protein (ASPI) was carried out with papain (PP, 1%) at 37°C for different time (T) intervals (0, 30, 60 and 90 minutes) which resulted in an overall increase in protein, ash, water absorption capacity, oil absorption capacity, emulsifying stability index, emulsifying activity index, foaming capacity, foaming stability, per cent DPPH and ABTS radical scavenging inhibition with mean values of 91.43 per cent, 19.41 per cent, 4.23 per cent, 6.55 per cent, 23.74 per cent, 44.26 per cent, 112.78 per cent, 61.59 per cent, 34.63 per cent and 42.45 per cent, respectively. newlineAll the hydrolysates were used as a novel wall material for encapsulation of omega-3-rich flaxseed oil using the freeze-drying technique. During the study, it was observed that microencapsulation efficiency of freeze-dried powder increased from 83.5-91.0 per cent while as surface oil decreased from 4.27 to 2.07 per cent with increase in degree of hydrolysis of wall material. Increase in hydrolysis time of wall material from 0 to 90 minutes showed significant increase in overall mean values of a* (1.12 to 2.11), b* (5.75 to 8.05) and a significant decrease in aw (0.46 to 0.33), moisture content (5.40 to 3.17%), L* (72.39 to 68.11), bulk density (0.28 to 0.15 g/ml) and peroxide value (5.40-4.91 meq active O2/kg). However, during strorage, there was an increase of these parameters. The antioxidant activity of freeze dried omega-3 oil microcapsules was found to increase with degree of hydrolysis of