Resistant starch-soy protein isolate conjugate based bionanoencapsulation system to enhance thermal stability of astaxanthin oleoresins from haematococcus pluvialis enriched in microalgae oil | |
| Author | Shrestha, Smriti |
| Call Number | AIT Thesis no.FB-17-03 |
| Subject(s) | Astaxanthin Microalgae--Biotechnology Microencapsulation |
| 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-17-03 |
| Abstract | The conjugation of p rotein and polysaccharide have the potential to stabilize the emulsion system and encapsulate valuable metabolites . Native banana starch rich in resistant starch type II (RS II) was converted to type III (RS III) by hydrothermal treatment and lintnerization followed by heat treatment . N ative and treated starches were characterized by scanning electron microscope (SEM), X - ray diffraction (XRD), and Fourier transform infrared spectroscopy (FTIR). Emulsion prepared from resistant starch soy - protein isolate (SPI ) conjugate under optimal cond ition from response surface methodology was subjected to in i n vitro digestion and oxidative stability. Finally, utilizing the conjugate as the encapsulating materials, astaxanthin oleoresin enriched microalgae oil was encapsulated in three different systems; emulsion, microcapsules and microbeads and subjected to thermal stabi lity at different temperatures (6 ± 2, 20 ± 2, 37 ± 2, 55 ± 2 and 70 ± 2 ºC). With acid - hydrolysis and heat treatment, granular morphology of the starch disappeared, crystallinity index (0.00%) of B - type crystalline pattern reduced, and shifting was o bserved in O - H, CO, CCC, CCH stretching with increased water solubility an d water holding capacity. The chemical finger printing of the protein - polysacchride conjugate showed C - N stretching of Amadori product. The emulsion prepared under optimal protein - po lysaccharide ratio (1.42), wall material concentration (10% w/w ) and oil content (6.46% w/w) showed nano - particle size (330 nm), polydispersity index (0.44) and zeta - potential ( - 40.63 mV). Astaxanthin encapsulated in microbeads showed the lowest color degr adation rate constant, astaxanthin degradation constant and the highest half - life at all temperature range compared to other encapsulation systems . |
| Year | 2017 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-17-03 |
| 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) | Anil Kumar Anal; |
| Examination Committee(s) | Loc Thai Nguyen;Muhammad Bilal Sadiq; |
| Scholarship Donor(s) | Thailand (HM Queen); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2017 |