TY  - SER
AU  - Nuntarat Boonlao 
AU  - Anal,Anil Kumar
AU  - Loc, Thai Nguyen,
AU  - Sadiq,Muhammad Bilal
ED  - Her Majesty the Queen's Scholarship,
TI  - Formulation and physicochemical characterization of astaxanthin loaded polysaccharide-protein based emulsion and evaluation of its bioaccessibility
T2  - Thesis
PY  - 2018///
CY  - Pathum Thani, Thailand
PB  - Asian Institute of Technology
KW  - Emulsion
KW  - Proteins
KW  - Polysaccharides
N1  - 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
N2  - 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
UR  - http://203.159.5.9/ait-thesis/detail.php?q=B21327
ER  -