Eco-friendly encapsulation: Investigating plant-based protein-alginate shells for efficient delivery and digestion of hemp seed oil encapsulated via supercritical CO2 dispersion

Gholivand S 1 , Tan TB 1 , Yusoff MM 1 , Qoms MS 2 , Wang Y 3 , Liu Y 4 Show all authors , Nyam KL 5 , Tan CP 6

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • 2 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
  • 3 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
  • 4 State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
  • 5 Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, 56000 Kuala Lumpur, Malaysia. Electronic address: nyamkl@ucsiuniversity.edu.my
  • 6 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: tancp@upm.edu.my
Food Chem, 2025 Jan 15;463(Pt 4):141515.
PMID: 39395350 DOI: 10.1016/j.foodchem.2024.141515

Abstract

In this study, supercritical carbon dioxide solution-enhanced dispersion (SEDS) was used to encapsulate hemp seed oil (HSO) within matrices of hemp seed protein isolate (HPI), pea protein (PPI) and soy protein (SPI) (0.5 % w/v) in complex with alginate (AL) (0.01 % w/v). The effects of different pH levels (3-9), NaCl concentrations (0-200 mmol/L) and simulated gastrointestinal conditions on HSO release and digestion patterns were analyzed. The findings revealed that SPI/AL microcapsules effectively maintained structural integrity and controlled oil release across diverse pH levels and salt concentrations. During gastrointestinal phases, minimal oil release was observed during oral digestion (<25 % for all samples), while significant (P 

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