Development and application of novel ɞ-lactoglobulin nanofibrils coacervated with alginate for encapsulation of carotenoids enriched palm olein
β-Lactoglobulin (β-lg) has the ability to form fibrils, and palm carotenoids have important biological activities affecting human health. However, carotenoids are unstable, and their insolubility in water makes them difficult to incorporate into many food matrixes. Therefore, this study addressed...
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| Format: | Thesis |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/69424/1/FSTM%202016%206%20-%20IR.pdf |
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| Summary: | β-Lactoglobulin (β-lg) has the ability to form fibrils, and palm carotenoids have
important biological activities affecting human health. However, carotenoids are
unstable, and their insolubility in water makes them difficult to incorporate into
many food matrixes. Therefore, this study addressed the development and
application of β-lg nanofibril to produce palm carotenoid emulsions to improve
the stability and bioavailability of these carotenoids.
First, the impact of different stirring speeds on the characteristics of β-lg fibrils
was investigated. The results showed that stirring significantly (p<0.05)
enhanced the formation and stability of β-lg fibril. Second, a β-lg nanofibril
solution was produced by a homogenization process. The results showed that
increasing the homogenization pressure and cycles led to significantly
decrease the fibril concentration, particle size, viscosity and turbidity. The
emulsifying properties of the β-lgs were generally improved by the
homogenization process. Third, different concentrations of sodium alginate
(0.2-1.0% w/w) were added to a fixed concentration of β-lg nanofibrils (1.0%
w/w) to form a complex. The results showed that the zeta potential decreased
from a positive charge to a more negative charge (+13.7 ± 1.4 to -41.7 ± 1.2
mV). The addition of alginate resulted in an increase in the emulsifying
properties of the β-lg nanofibrils.
Fourth, the complex was used to produce a palm olein oil-in-water (o/w)
emulsion. The results showed that increasing the oil concentration caused an
increase in viscosity and particle size and reduced emulsion stability. The
homogenization process was shown to produce an emulsion that with smaller
particle size (29.92 ± 5.8 to 0.82 ± 0.05 μm), more negative of zeta potential (-
59.5 ± 2.0 to -67.5. ± 1.2 mV), less viscous (26.0 ± 0.7 to 11.8 ± 0.1 mPa-s)
and more stable of emulsions (75.0 ± 3.5 to 91.3 ± 1.9%). Finally, the palm
carotenoids were incorporated into the palm olein oil to produce β-lg nanofibrilalginate
complex-stabilized palm carotenoids. The results showed minimal changes in the carotenoid content of the emulsion upon exposure to
environmental stresses and storage, indicating the high stability of the emulsion.
In addition, the cellular uptake of the emulsion (931.30 ± 125.50 fmol/ cell) was
double compared to bulk oil (509.30 ± 37.30 fmol/ cell).
The findings of this study suggest the suitability of the β-lg nanofibril-alginate
complex to produce a palm carotenoid emulsion that exhibits high stability and
better bioavailability. |
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