Enhancing nutritional attributes, bioactivity, digestibility and bioaccessibility of wolffia globosa by ultrasonic pretreatment along with probiotic-based fermentation | |
| Author | Nontikarn Taramark |
| Call Number | AIT Thesis no.FI-24-01 |
| Subject(s) | Wolffia globosa (Plants) Plant extracts Ultrasonic waves Proteins--Analysis |
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health |
| Publisher | Asian Institute of Technology |
| Abstract | The study focuses on the use of ultrasonication extraction method and fermentation process to investigate the effective method for enhancing the nutritional and nutritional value of Wolffia globosa. The ultrasound-assisted water extraction, ultrasound-assisted alkaline extraction, fermentation, and ultrasound-assisted alkaline extraction followed by fermentation to improve nutritional component, protein content, and quality of protein were conducted in this study. Ultrasound-assisted water extraction yielded relatively low amounts of soluble protein (55.93 ± 6.42 mg/g) and phenolic compounds (11.96 mg GAE/g DW) under optimal conditions of 90% amplitude and 15 minutes extraction time. Response surface methodology was then applied to determine optimal conditions for ultrasound-assisted alkaline extraction, considering variables such as amplitude, extraction time, and solid-to-liquid ratio. Under the identified optimal conditions of 95% amplitude, 16 minutes extraction time, and a solid-to-liquid ratio of 1:20 g/ml, the extraction of soluble protein reached a maximum of 118.44 ± 13.60 mg/g. Subsequent analysis under these optimal conditions revealed a significant increase in total protein content, up to 127%. The fermentation process, using L. plantarum 2075, increased the protein digestibility from 55.25% to 65.65%. Furthermore, fermentation of the raw material (Wolffia globosa) decreased antinutritional components by 85.87% and enhanced total free amino acids, antioxidant activity, and phenolic compounds by 0.88 mg/ml, 20.42%, and 27.30%, respectively. The ultrasound-assisted alkaline extraction technique, when applied under appropriate conditions, demonstrates superior efficacy in protein extraction compared to ultrasound-assisted water extraction or alkaline or acid extraction methods. Additionally, the fermentation process shows potential for enhancing the nutritional profile and nutrient content of the raw material. However, it is essential to acknowledge that fermentation may also compromise certain intrinsic characteristics of Wolffia globosa protein. |
| Year | 2024 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Food Innovation, Nutrition and Health (FI) |
| Chairperson(s) | Anal, Anil Kumar |
| Examination Committee(s) | Loc, Thai Nguyen;Ha, Thanh Dong |
| Scholarship Donor(s) | Her Majesty the Queen's Scholarship |
| Degree | Thesis (M. Sc.) - Asian Institute of Technology, 2024 |