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035 _a.b12310232
099 _aAIT Thesis no.FB-18-03
100 0 _aNuntarat Boonlao
245 1 0 _aFormulation and physicochemical characterization of astaxanthin loaded polysaccharide-protein based emulsion and evaluation of its bioaccessibility
260 _aPathum Thani, Thailand :
_bAsian Institute of Technology,
_c2018
300 _a61 leaves :
_bill.
490 1 _aThesis ;
_vno. no.FB-18-03
500 _aA thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology
502 _aThesis (M. Sc.) - Asian Institute of Technology, 2018
520 _aThis 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.
650 0 _aEmulsion
650 0 _aProteins
650 0 _aPolysaccharides
700 1 _aAnal, Anil Kumar,
_eChairperson
700 0 _aLoc, Thai Nguyen,
_eExamination committee
700 1 _aSadiq, Muhammad Bilal,
_eExamination committee
710 2 _aHer Majesty the Queen's Scholarship,
_eScholarship Donor
810 2 _aAsian Institute of Technology.
_tThesis ;
_vno.FB-18-03
856 4 0 _3Full-Text
_uhttp://203.159.5.9/ait-thesis/detail.php?q=B21327
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