Glucose oxidase release of stressed chia mucilage-sodium alginate capsules prepared by electrospraying

Glucose oxidase (GOX) is an enzyme widely used in bread-making, and a reduction of its activity during this food industry process has been reported, which could be overcome by encapsulating the enzyme. The objective of this work was to study GOX release from chia mucilage capsules, prepared at different enzyme concentrations by two techniques (electrospraying, dripping), and subjected to different stress conditions (mixing, pH, temperature) emulating the bread-making process. Results showed that the encapsulation technique affected the release of GOX, presenting the capsules prepared by the dripping technique higher values for all stress conditions (42%–50%) than electrospraying (21%–30%). This was related mainly to a change in the structure and a swelling and disaggregation effect, where pH, for both methods, affects the integrity of the capsules, and observing a protective effect at higher GOX concentrations (20 U/ml). The selection of methods can be based on the required rate of GOX release. Novelty Impact Statement: Although the enzyme glucose oxidase (GOX) has various applications in industrial processes and is considered a natural additive in the bakery industry, its loss of activity is one of the main reasons why encapsulation becomes necessary. Encapsulation can be carried out by different procedures, being electrospraying one of the newest proposals, looking to maintain the enzyme activity at high levels, besides no studies about the effect of stress conditions, have been reported. This research proposes, for the first time, to follow the changes in electrospray-encapsulated GOX when subjected to different stress conditions (shearing, pH, temperature), emulating the bread-making process, and using as wall material chia mucilage, which could give rise the possibility of developing a better encapsulation method using new wall materials.