Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions

摘要: A casein micelle is a natural structure found in milk, based on the association between individual caseins and colloidal calcium phosphate, which can be used as vehicle for encapsulation of hydrophobic compounds. In this project capacity micelles to encapsulate sesamol, powerful antioxidant present roasted sesame seeds, was evaluated. The were reformed from sodium caseinate solutions at 2% or 5% (w/v) concentration, then 1 2 mg/mL sesamol added. significant increase efficiency observed concentration increased, going 28% 35% encapsulated, while yield greater all cases with lower concentration. average size ranged 150 165 nm an zeta potential -27.3 ± 1.86 mV. FTIR fluorescence analysis confirm interactions within chains molecules bathochromic shift suggests predominant hydrophilic nature such interactions. Differential scanning calorimetry thermograms showed that denaturation enthalpy tended decrease suggesting may displacing water associated chains, reinforcing idea Based results efficiency, it estimated about 7 g added provide recommended daily dose useful development new functional food products.; Practical Applications: nanodelivery system different bioactives will allow enrichment foods drinks develop products satisfy consumers' demands. Additionally, study these us understand how being incorporated process even improved.; © 2018 Institute Food Technologists®.