Protective effects of carrier and enzyme-chitosan cross linking reaction during spray drying of proteolytic enzyme extract from papaya (Carica papaya) peels | |
| Author | Arellano, Camella Anne Acharon |
| Call Number | AIT Thesis no.FB-20-11 |
| Subject(s) | Proteolytic enzymes Chitosan Papaya--Composition |
| 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-20-11 |
| Abstract | The study has aimed to create an industrial process in the utilization of the peels coming from papaya (Carica papaya), which contains several proteolytic enzymes through the creation of the slurry, crosslinking, and process optimization. A comparison of pretreatment procedures shows the potential of Ultrasonic Assisted Extraction (UAE) of the peels resulting in an activity of 1.52±24 U/mg in the initial run and 3.97 U/mg in the optimized run with 1:5 solid to solvent ratio, 60 min extraction time and 100 amplitude. However, due to impracticalities, the process has used fresh papaya peels in the following procedures as it has no significant difference (p>0.05) with the former In spray drying of the slurry formulations, samples with 0.5 U/mg enzyme activity did not produce any powder after several attempts. Therefore remaining samples are being analyzed one after the other. The study recommends a lower activity load at 1 U/mg, higher maltodextrin content at 8%, and a higher temperature at to be the best parameter tested based on the properties compared. Lastly, in the evaluation of properties to the drying performance, slurry samples with higher maltodextrin content exhibit lower viscosity. Temperature is the primary driving force in determining the moisture content as it poses an inverse correlation with the Enzyme Activity Retention (EAR) While the increase of temperature and maltodextrin content poses a significant difference (p<0.05) to the decrease of the powder's bulk density. The formulation with the enzyme activity of 1.5 U/mg, MD concentration of 8%, and the temperature of 145oC has shown satisfactory results in Scanned Electron Microscopy. Fourier Transform Infrared Spectroscopy has shown that samples have lost the morphology of both chitosan and genipin and resembling maltodextrin with the weakening of prominent peaks at the following wavenumbers 800 cm-1 – 1200cm-1 , 2800 cm-1 to 3005 cm-1 and 3000 cm-1 – 3500 cm-1 which represents, basic C-H and C-O bonds, presence of amine and -OH groups respectively. This study suggests further study of the powders produced through optimization of formulation, stability studies, and food application. |
| Year | 2020 |
| Corresponding Series Added Entry | Asian Institute of Technology. Thesis ; no.FB-20-11 |
| 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) | Loc Thai Nguyen; |
| Examination Committee(s) | Anal, Anil Kumar;Datta, Avishek; |
| Scholarship Donor(s) | Asian Development Bank-Japan Scholarship Program (ADB-JSP); |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2020 |