Preparation of beta-carotene enriched wheat germ oil capsules by complex coacervation and use in pasta production

This study involves the production of beta-carotene enriched wheat germ oil capsules by heteroprotein complex coacervation of whey protein isolate and lysozyme. The complex formation was determined by turbidimetric analysis and zeta potential (ζ) and hydrodynamic radius measurements at different weight ratios of proteins and at different pHs. The protein complexes formed at the WPI/Lys ratio of 1:1 and at pH 7.6. The heteroprotein complexes were used to form emulsions containing 5% (w/w) oil, 1% (w/w) protein. Wheat germ oil encapsules were prepared by freeze-drying method. Encapsulation efficiency and characterization of encapsules were investigated. The particle size and fatty acid composition of the encapsules were determined. The encapsulation efficiency of the WPI-Lys complex was found to be 53.7%. Encapsules were used in the production of pasta by replacing the specific weight of encapsules with semolina. The textural properties, color and sensory analysis of pasta products were investigated.