Encapsulation of virgin coconut oil in blends of soy/rice protein, chitosan and gum arabic | |
| Author | Thuzar Mon |
| Call Number | AIT Thesis no.FB-13-13 |
| Subject(s) | Coconut oil Microencapsulation |
| Note | A thesis submitted in partial fulfillment of 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-13-13 |
| Abstract | In this study, the virgin coconut oil was encapsulated successfully in blend of soy/ rice protein, chitosan and gum Arabic through emulsification followed by iontropic gelation method. First, oil in water emulsions was made by using different soy and rice protein contents (6%, 7% and 8%). Both soy protein and rice protein were preheated at 95°C for 30 min and 80°C for 15 min respectively before emulsion preparation. The average viscosity of 8% w/v soy protein which carried 10g virgin coconut oil at 25°C was approximately 9634ǀ±ǀ12 cps and the most viscous ones. In case of rice protein, the average viscosity of emulsion which comprised 8% w/v and 10% w/w oil was 291.33ǀ±ǀ 4.51 cps. The emulsion containing 6% rice protein and 10% w/w oil was the less viscous ones. All emulsions prepared by both soy protein and rice protein were kinetically stable. There was no occurrence of phase separation after 24 hrs storage for all samples. However, the emulsions prepared with rice protein showed phase separations to some extent (<10%) after two weeks later. The emulsions prepared with high oil content (20% w/w oil) are the least stable .The oil droplet size fell within the range of 5 to 11 μm. The second part of this research was encapsulation of virgin coconut oil in blends of soy/ rice protein, chitosan and gum Arabic. The resulting oil in water emulsion formed after mixing primary emulsion with chitosan - gum Arabic couple was extruded through micropipette into an 8 % tripoly phosphate solution. In this work, soy/rice protein, chitosan and gum Arabic were used as carrier solutions and virgin coconut oil as core material. The obtained beads loaded with virgin coconut oil were conducted their shape, size, encapsulation efficiency and swelling behaviour. The size and morphology of the beads were significantly affected by the concentration and ratio of wall materials, the viscosity of chitosan solution, the percentage of cross linking agent, time of curing and dropping distance from the surface of TPP solution. It was found that 4% and 3% chitosan solutions gave spherical, small sized, compact beads with tails. |
| Year | 2013 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-13-13 |
| 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 Aintanapong; |
| Scholarship Donor(s) | Swedish International Development Cooperation Agency (Sida, Sweden); |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 2013 |