Encapsulation of pea protein in an alginate matrix by cold set gelation method and use of the capsules in fruit juices

Abstract Plant‐based proteins gained importance in recent years due to the increase in the awareness of healthy diet and in the consumption of plant‐based foods. However, some features of plant‐based proteins like the undesirable odor and flavor affect the sensorial properties of protein containing foods. Therefore, encapsulation of these proteins could be a good strategy to tackle with this problem. The objective of this study was to design microcapsules (beads) consisting of pea protein by using sodium alginate and to investigate the effect of different alginate concentrations (1.0, 1.5, and 2.0%) on the protein content, encapsulation efficiency, particle size, bead stability, and the morphology of the capsules and then add them to different fruit juices (pomegranate and melon) and examine the release behavior from the capsules. Rheological behavior of the juices including pectin were also investigated. TD‐ nuclear magnetic resonance relaxometry analysis through T 2 relaxation times was conducted on the capsules to observe the changes in the beads. In conclusion, alginate was found to be a suitable encapsulation coating for pea protein. Beads containing 1% alginate concentration was found to be the most effective with respect to protein content and bead stability. Practical Application This study aims to design and characterize pea protein containing microcapsules capsules and their utilization in fruit juices. The study itself focused on a specific application on the fruit juices.