04087nas a2200481 a 4500 20260818114340.0 190829s2018 th uu m rtt 0| a1eng d .b12310232 AIT Thesis no.FB-18-03 Nuntarat Boonlao Formulation and physicochemical characterization of astaxanthin loaded polysaccharide-protein based emulsion and evaluation of its bioaccessibility Pathum Thani, Thailand : Asian Institute of Technology, 2018 61 leaves : ill. Thesis ; no. no.FB-18-03 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology Thesis (M. Sc.) - Asian Institute of Technology, 2018 This study aims to evaluate the effects of whey protein isolate (WPI) and xanthan gum (XG) stabilized oil-in-water emulsions loaded with astaxanthin for their physicochemical stability and in-vitro gastrointestinal tract behavior. The formulations of emulsions with different WI and XG concentrations were evaluated. Whey protein isolate concentration was varied from 2 to 5 wt%, while XG was varied from 0 to 0.5 wt%. The result showed that the additions of 0.5 wt% XG with all different WPI concentrations increased the viscosity, reduce creaming and the phase separations. Furthermore, the emulsion with 0.5 wt% XG did not exhibit any phase separation during the storage period of 30 days. The astaxanthin-loaded emulsions were further evaluated for the influences of temperature, pH, ionic concentration and light. Emulsions were found physically stable up to 70 °C. The retention of astaxanthin after processing conditions based on pasteurization was determined at 63 °C and 72 °C under different intervals of time. The retention of astaxanthin was around 80% after heating at 63 °C during 15, 30 and 45 min. However, the highest astaxanthin retention (98%) was found under 72 °C for 15 min. The emulsions were not stable at pH 2-4. Furthermore, emulsions were found physically stable under the different salt concentrations, in the ranges of 0-150 mM. The astaxanthin retention of emulsion exposure to light condition is 78% over 32 h. Additional, emulsions with WPI and WPI+XG were assessed through an in-vitro gastrointestinal model and changes in their particle size, zeta potential were evaluated. The bioaccessibility of astaxanthin incorporated into PI-stabilized emulsion and emulsion with WPI+AG is 46.2 % and 12.6 % respectively. Emulsion Proteins Polysaccharides Anal, Anil Kumar, Chairperson Loc, Thai Nguyen, Examination committee Sadiq, Muhammad Bilal, Examination committee Her Majesty the Queen's Scholarship, Scholarship Donor Asian Institute of Technology. Thesis ; no.FB-18-03 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B21327 .b12310232 mnait m 240925 0 190829 m a m 0 000:001:PDF:b1231023:004347:0:0:0:0:0:0 Click to view Abstract n mnait mnait mnarc mnarc 40 61 20 Barcode : 30050120879365 CREATED : 2019-05-27 RECORD # : i13189141 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : - CREATED : 2019-05-27 RECORD # : i13189153 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120955314 CREATED : 2019-08-29 RECORD # : i1321438x LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120955280 CREATED : 2019-08-29 RECORD # : i13214391 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 46800 46800 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-18-03 30050120879365 2026-08-18 11:43:40 1 2026-08-18 40 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-18-03 2026-08-18 11:43:40 2026-08-18 61 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-18-03 30050120955314 2026-08-18 11:43:40 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-18-03 30050120955280 2026-08-18 11:43:40 2 2026-08-18 20