Microencapsulation of flaxseed oil in flaxseed protein and flaxseed gum complex coacervates
- Authors: Kaushik, Pratibha , Dowling, Kim , McKnight, Stafford , Barrow, Colin , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Food Research International Vol. 86, no. (2016), p. 1-8
- Full Text: false
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- Description: Flaxseed oil, a rich source of omega-3 fatty acids, was microencapsulated in a novel matrix formed by complex coacervation between flaxseed protein isolate (FPI) and flaxseed gum (FG). This matrix was crosslinking with glutaraldehyde. Liquid microcapsules with three core (oil)-to-wall ratios (1:2, 1:3 and 1:4) were prepared and spray-dried or freeze-dried to produce powders. The microencapsulation efficiency, surface oil, morphology and oxidative stability of these microcapsules were determined. The spray-dried solid microcapsules had higher oil microencapsulation efficiency, lower surface oil content, smoother surface morphology and higher oxidation stability than the freeze-dried microcapsules. The highest microencapsulation efficiency obtained in spray-dried microcapsules was 87% with a surface oil of 2.78% at core-to-wall ratio 1:4 and oil load 20%. The oxidation stability obtained from spray-dried microcapsules at core-to-wall ratio of 1:4 was nearly double that of the unencapsulated flaxseed oil. © 2016 Elsevier Ltd.
Preparation, characterization and functional properties of flax seed protein isolate
- Authors: Kaushik, Pratibha , Dowling, Kim , McKnight, Stafford , Barrow, Colin , Wang, Bo , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Food Chemistry Vol. 197, no. (2016/04/15/ 2016), p. 212-220
- Full Text: false
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- Description:
Flaxseed protein isolate (FPI) was extracted from flaxseeds, and its amino acid composition and functional properties (solubility, thermal stability, emulsifying properties and electrostatic charge density, water holding and fat absorption capacities) were determined. The highest purity of FPI (90.6%) was achieved by extraction at 60°C. FPI had a low lysine to arginine ratio of 0.25, which is desired in heart-healthy foods and infant formulas. The denaturation temperature of FPI was 105°C. FPI had the highest emulsion activity index (375.51m2/g), highest emulsion stability index (179.5h) and zeta potential (−67.4mV) when compared to those of other commonly used proteins, such as sodium caseinate (SC), whey protein isolate (WPI), gelatin (Gel) and soy protein isolate (SPI). The average emulsion droplet size of emulsions stabilized by these proteins was in the order SC
Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate-gum Arabic complex coacervates
- Authors: Eratte, Divya , McKnight, Stafford , Gengenbach, Thomas , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Journal of Functional Foods Vol. 19, no. (2015), p. 882-892
- Full Text: false
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- Description: Omega-3 fatty acids and probiotic bacteria were co-encapsulated in a single whey protein isolate (WPI)-gum Arabic (GA) complex coacervate microcapsule. Tuna oil (0) and Lactobacillus casei 431 (P) were used as models of omega-3 and probiotic bacteria, respectively. The co-microcapsules (WPI-P-O-GA) and L. casei containing microcapsules (WPI-P-GA) were converted into powder by using spray and freeze drying. The viability of L. casei was significantly higher in WPI-P-O-GA co-microcapsules than in WPI-P-GA. The oxidative stability of tuna oil was significantly higher in spray dried co-capsules than in freeze dried ones. Crown Copyright (C) 2015 Published by Elsevier Ltd. All rights reserved.
Effect of spatial distribution of wax and PEG-isocyanate on the morphology and hydrophobicity of starch films
- Authors: Muscat, Delina , Adhikari, Raju , Tobin, Mark , McKnight, Stafford , Wakeling, Lara , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 111, no. (2014), p. 333-347
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- Description: This study proposes a novel method for improving surface hydrophobicity of glycerol plasticized high amylose (HAG) films. We used polyethylene glycol isocyanate (PEG-iso) crosslinker to link HAG and three natural waxes (beeswax, candelilla wax and carnauba wax) to produce HAG + wax + PEG-iso films. The spatial distributions of wax and PEG-iso across the thickness of these films were determined using Synchrotron-based Fourier transform infrared spectroscopy. The hydrophobicity and surface morphology of the films were determined using contact angle (CA) and scanning electron microscopic measurements, respectively. The distribution patterns of wax and the PEG-iso across the thickness of the film, and the nature of crystalline patterns formed on the surface of these films were found to be the key factors affecting surface hydrophobicity. The highest hydrophobicity (CA >90°) was created when the PEG-iso was primarily distributed in the interior of the films and a hierarchical circular pinnacle structure of solidified wax was formed on the surface. © 2014 Elsevier Ltd.
Microencapsulation of alpha-Amylase by carrying out complex coacervation and drying in a single step using a novel three-fluid nozzle spray drying
- Authors: Jiang, Hao , Zhang, Min , McKnight, Stafford , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 16 (December 2013 2013), p. 1901-1910
- Full Text: false
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- Description: The aim of this research was to develop an enzyme encapsulation process in which both the complex coacervation and drying processes are combined into a single step. For this purpose, we used a novel three-fluid nozzle at the atomization step of spray drying. -Amylase as a model enzyme was encapsulated by coacervation in calcium (Ca) alginate and Ca-alginate+chitosan shell matrices and the powder was obtained in a single step through spray drying. The single-step process was compared to carrying out the complex coacervation and drying processes in two steps using freeze drying, in which -amylase was encapsulated by carrying out the complexation process in the above-mentioned shell matrices using the same three-fluid atomizer and collecting the coacervates, which were subsequently freeze dried. The results showed that the microcapsules obtained from the single-step encapsulation process (three-fluid nozzle spray drying) had smaller particle sizes, were less porous, and provided better enzyme stability compared to the microcapsules obtained by carrying out the complexation and drying in two steps and the single-step process was faster. It was observed that the egg-box structure was formed in both types of powder particles; however, the complexation with chitosan partially disrupted the formation of this structure. The three-fluid nozzle-based spray drying is a promising technology in which both the complex coacervation and drying processes can be carried out in a single step.
- Description: C1
Physicochemical and functional characteristics of lentil starch
- Authors: Joshi, Matina , Aldred, Peter , McKnight, Stafford , Panozzo, Joe , Kasapis, Stefan , Adhikari, Raju , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1484-1496
- Full Text: false
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- Description: The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R2 > 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.
- Description: 2003011035
The physicochemical characteristics and hydrophobicity of high amylose starch-glycerol films in the presence of three natural waxes
- Authors: Muscat, Delina , Adhikari, Raju , McKnight, Stafford , Guo, Qipeng , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 119, no. 2 (2013), p. 205-219
- Full Text: false
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- Description: The film forming behaviour and hydrophobicity of high amylose (HA) starch in the presence of three different natural waxes (beeswax, candelilla wax and carnauba wax) were studied in the presence and absence of Tween-80. The HA starch:glycerol (G) ratio was maintained at 80:20 (on dry solid basis) and the concentration of wax was varied from 5% and 10% (w/w). The melted wax samples were homogenized with HAG dispersion with or without Tween-80 and the films were prepared by solution casting. The hydrophobicity and water-barrier properties in these films were determined by using contact angle (CA), water vapour permeability (K
- Description: 2003011133