Characterization and encapsulation of spirulina maxima in alginate soy protein isolate and alginate hylon VII based beads in application of functional bakery products. | |
| Author | Phyu, May Pwint |
| Call Number | AIT Thesis no.FB-15-06 |
| Subject(s) | Bioactive compounds. Spirulina. Algae as food. Soy proteins. Encapsulation |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Series Statement | Thesis ; no. FB-15-06 |
| Abstract | The study was conducted for characterization, especially the nutritional values of microalgae, Spirulina maxima. Spirulina was encapsulated with alginate, soy protein isolate / Hylon VII using ionotropic gelation technique, to enhance the ability of acidic protection, to cover fishy smell and to incorporate in functional food for human consumption. The properties of encapsulated microalgae were observed for the bead formation under different concentrations of coating materials. The results indicated that biomass composed of 91.87% protein. Total phenolic content and trolox equivalent antioxidant capacity of biomass were 6.91 mg/g and 63.38 % inhibitionrespectively. The encapsulated microalgae beads indicated that the optical concentration with 4 , 8 , 12 , 16 , 24 , 32 % of both soy protein isolate and Hylon VII together with 2, 4 % alginate were formed successfully formulated with good appearances andspherical mostly.The morphology of microalgae, alginate –soy protein isolate / Hylon VII coated microalgae beads were observed under scanning electron microscopy (SEM). The hardness was determined using texture analyzer. The SEM results revealed that the surface of the beads with alginate coated and alginate –soy protein isolated coated were irregular, rough and dent structure. Moreover, the highest encapsulation efficiency was approximately (64 –77 %) in specific formulations with 8, 12, 16, 24, 32 % SPI and Hylon VII. All the beads did not disintegrate under acidic condition and remained intact more than 12 hours. The highest hardness of the beads was increased up to 57.61 kg. The trend of all beads were greenish color (a*) with the range between -0.765 and –3.94. Microalgae loaded alginate beads have low swelling index (94%) than others. The highest percent of swelling index in saline buffer was around 300 %. All kinds of microalgae beads could stand for long period of time in pH 1.2 and disintegrate only in intestinal condition. By encapsulation of microalgae, the capacity of antioxidant could be protected and the beads should be preserved in 4°C for longer term. The encapsulated microalgae in alginate –soy protein isolate / Hylon VII beads could be incorporated into the bread. Bread with alginate –SPI beads and alginate –Hylon VII capsules were found having similar scores by Hedonic analysis as of control bread. Microalgae loaded bread was mostly been dislike by panelists especially in odor, texture and appearance. |
| Year | 2015 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-15-06 |
| 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;Loc Thai Nguyen; |
| Scholarship Donor(s) | Deutscher Akademischer Austausch Dienst (DAAD) Germany;Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2015 |