Development and evaluation of a polysaccharide-protein based encapsulation system to enhance the stability of folic acid in food and beverage | |
| Author | Rajapakse, Mishenki |
| Call Number | AIT Thesis no.FB-18-09 |
| Subject(s) | Encapsulation Food--Polysaccharide content |
| Note | A thesis submitted in partial fulfillm ent 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.FB-18-09 |
| Abstract | The potential of polysaccharide protein - based encapsulation systems to enhance the folic acid stability was evaluated . The optimal conditions to prepare stable W/O/W emulsions was determined by varying the concentration of p olyglycerol polyricinoleate , dispersed phase volume fraction and the c oncentration of whey protein isolate and pectin. The emulsions were further cha racterized for their size, zeta potential and the polydispersity index . The particle size diameter varies from 1.36 μm to 2.51 μm . The zeta potential of the emulsions was recorded in the range of - 31.33 mV to - 33.70 mV. Polydispersity index results indicat ed that emulsions were monodispersed (PDI < 0.14). The behaviour of the emulsions was studied in the different digestion phases of the gastrointestinal tract. In order to enhance stability of emulsion it was further dispersed with alginate to prepare Ca - a lginate beads. The stability of folic acid under heat treatments , pH and light was evaluated. The retention of folic acid in the encapsulated system was higher with compared to the free folic. Thus, the encapsulated system has a potential to use in food in dustry in order to protect folic during processing steps. Finally, the folic acid release from the Ca - alginate beads was studied. After 3 hours incubation in simulated intestinal phase, the beads were completely disintegrated and the recorded folic acid release was 65%. |
| Year | 2018 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no. no.FB-18-09 |
| 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) | Loc Thai Nguyen;Uracha R. Ruktanonchai; |
| Scholarship Donor(s) | Asian Institute of Technology Fellowship; |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2018 |