Encapsulation of Boswellia essential oil by quinoa protein concentrate-cress seed gum complex coacervates: Enrichment of white cheese

Abstract

This study aimed to investigate the effects of varying concentrations of cress seed gum (CSG) and quinoa protein concentrate (QPC) on the properties of complex coacervates containing BEO were investigated. The results showed that the concentration of CSG significantly influenced the particle size and surface charge of the coacervates, while alterations in QPC concentration did not affect the zeta potential. The optimal formulation comprised 0.5% CSG and 4% QPC, yielding a particle size of 3742 nm and a zeta potential value of −31.8 mV. X-ray diffraction analysis and Fourier-transform infrared spectroscopy confirmed crystalline structure of coacervates and presence of molecular interactions between CSG and QPC, respectively. The coacervates exhibited superior thermal stability and a dense, compact structure compared to their unencapsulated components. The incorporation of these coacervates into the control white cheese resulted in enhanced dry matter content (from 18.15 to 19.94 %), elevated total protein levels (from 17.09 to 18.90 %), and a reduction in mold growth (from 8000 to 830 CFU/g). Sensory evaluation through hedonic test confirmed the effective masking of the BEO odor and flavor in the enriched white cheese. The developed QPC-CSG coacervates show promising potential for applications in both the food and pharmaceutical industries.