Fortification of alkaline water by encapsulated bilberry anthocyanin in biopolymeric beads and in vitro studies for targeted delivery in Colon | |
| Author | Supriya, Rashmi |
| Call Number | AIT Thesis no.FB-13-01 |
| Subject(s) | Fortification Encapsulation |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Engineering in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. no.FB-13-01 |
| Abstract | The aim of the study was to develop a water by fortifying it with bilberry anthocyanin having a wide range of biological activities including antioxidant, anti - inflamatory, anticancerous and antitumorous activities. Bilberry anthocyanin was encapsulated into single coated alginate / pectin beads by gel l ation method. The sodium alginate and pectin with different ratios were used as dope while CaCl 2 and chitosan were used as coagulation bath. The main challenge was sodium alginate cannot form proper intact bead structure at low pH while anthocyanin is only stable at low pH. As per the release studies single coated beads did not survive in simulated intestinal fluid (SIF, pH 7.5) as they became colorless and disintegrated within 1 hour. Among different ratios of alginate / pectin of single coated beads two ratios were selected based on high encapsulation efficiency and longer survival period in SIF. Both the selected ratios showed highest anthocyanin content after 4 hours incubation in simulated gastric fluid (SGF, pH 1.2) and encapsulation efficiency we re higher than 90%. S3 (sodium alginate 70%, pectin 20%) and S4 (sodium alginate 80%, pectin 10%) were the two ratios selected for double and multiple coatings. In addition to above two ratios one more composition of only alginate was taken for double and multiple coating. All samples with multiple coating survived in simulated intestinal fluid more over there was negligible loss of anthocyanin after 8 hours of incubation (4 hours in SGF +4 hours in SIF) while the double coated beads also survived in SI F but anthocyanin loss was very high. Finally multiple coated beads where tested for their stability in alkaline water of pH 7.6 for 4 weeks and all the samples survived with almost negligible loss in anthocyanin content. The sample S4 (sodium alginate 80 ml, pectin 10 ml) with multiple coating was selected for fortifying the alkaline water as it show ed the highest encapsulation efficiency of 85%. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-01 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Engineering and Bioprocess Technology (FB) |
| Chairperson(s) | Anal, Anil Kumar; |
| Examination Committee(s) | Athapol Noomhorm;Muanmai Apintanapong; |
| Scholarship Donor(s) | Thailand, HM (Queen) |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2013 |