東華大學圖書館 |

Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development./
作者:	Akonjuen, Bessem Mariette.
面頁冊數:	1 online resource (163 pages)
附註:	Source: Masters Abstracts International, Volume: 84-11.
Contained By:	Masters Abstracts International84-11.
標題:	Food science. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30420278click for full text (PQDT)
ISBN:	9798379495640

Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development.
Akonjuen, Bessem Mariette.

Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development. - 1 online resource (163 pages)

Source: Masters Abstracts International, Volume: 84-11.

Thesis (M.S.)--Delaware State University, 2023.

Includes bibliographical references

Oils rich in omega fatty acids (e.g., omega-3, -6, and -9) are economically and nutritionally vital to humans since they play important roles in illness prevention (e.g., coronary artery disease, hypertension, cancer, and diabetes) and mental health maintenance. However, due to their unsaturated nature, these fatty acids are sensitive to oxidation. Therefore, encapsulation has been developed to protect the oils. This thesis aimed to encapsulate njangsa seed oil (NSO), utilizing alginate and plant protein-based matrices to improve its oxidative stability and to incorporate the encapsulated oil in functional food development. In the first study, NSO was encapsulated by ionic gelation using sodium alginate (ALG) solely or in combination with Bambara groundnut protein isolate (BPI) as wall materials. The encapsulation efficiency and loading capacity of the alginate-Bambara groundnut protein isolate were higher than that of NSO loaded in alginate microcapsules alone. Microscopic analysis and FTIR confirmed the presence of NSO within the carriers. NSO in alginate-Bambara protein carriers exhibited a slow and controlled release and enhanced oxidative stability demonstrating the suitability of Bambara groundnut protein isolate as wall material for the encapsulation and delivery of a bioactive lipid. The second study involved the optimization of NSO encapsulation using alginate in combination with different plant protein matrices such as alginate-soy protein isolate (ALG-SPI-NSO), alginate-Bambara protein isolate (ALG-BPI-NSO), and alginate-Bambara protein concentrate (ALG-BPC-NSO) carriers using a three-factor-fivelevel central composite design (CCD)-based response surface methodology (RSM) to determine the effect of alginate (1.5 - 2.5%) concentration, protein (3 - 6%) concentration, and NSO load (3 - 6%) on encapsulation efficiency. All independent variables significantly affected the encapsulation efficiency of capsules. Confocal and scanning electron microscopy showed an even distribution of NSO within all the capsules and a highly porous internal surface for ALG-BPINSO, respectively. FTIR spectra suggested that molecular interactions were formed between NSO and the encapsulating matrix, while ALG-SPI-NSO showed a delayed NSO release, higher total phenolic content (TPC), and antioxidant activity during gastric and intestinal digestion compared to ALG-BPI-NSO and ALG-BPC-NSO. Encapsulated NSO had higher TPC and better DPPH and ABTS radical scavenging ability than free NSO, which increased during gastric and intestinal digestion. RSM predicted the optimal formulations for NSO-loaded alginate-protein-based capsules with fewer experiments.The third part of the study involved the feasibility of developing a functional cookie with the alginate-Bambara protein-based njangsa seed oil capsules. Two formulations of NSO-fortified cookies with 5% free NSO (FNSO-C) and 5% encapsulated NSO (ENSO-C) were developed and compared to a control cookie (control-C) (with NSO), evaluating the physicochemical properties, storage stability, sensory qualities, and microbial load. The addition of free NSO to the cookies increased the lightness (L*) value, while cookies made with encapsulated NSO had higher hardness value. All samples had similar water activity values of about 0.29, which is appropriate for preventing bacterial growth. Lipid oxidation in all cookies increased throughout the 21 days of storage with higher peroxide values determined in FNSO-C than in the control and ENSO cookies. The TPC in the FNSO cookies was 70.83 and in the ENSO cookies 79.17% higher than controlC. The antioxidant activity in ENSO-C was about 1.6 and 2.5 times greater than in FNSO and control cookies, respectively. Optical microscopy revealed an internal structure with more cavities in control and ENSO cookies and a more compact structure in FNSO-C. The baking process caused alterations in the NSO spectrum with bands at 993 and 1466 cm-1 . The incorporation of ENSO affected the sensory properties of the cookies. The control and ENSO cookies had a low microbial load and were microbiologically safe during the investigation period of 1 to 30 days of storage. A strong correlation existed between the total phenolic content, the color parameters, and the peroxide value. The L* value was positively correlated with even color (r = 0.98), golden brown (r = 0.81) and liked most cookies.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2023

Mode of access: World Wide Web

ISBN: 9798379495640Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Bambara proteinIndex Terms--Genre/Form:

542853
Electronic books.

Encapsulation of Njangsa Seed Oil and Its Application in Functional Food Development.
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502 $a Thesis (M.S.)--Delaware State University, 2023.
504 $a Includes bibliographical references
520 $a Oils rich in omega fatty acids (e.g., omega-3, -6, and -9) are economically and nutritionally vital to humans since they play important roles in illness prevention (e.g., coronary artery disease, hypertension, cancer, and diabetes) and mental health maintenance. However, due to their unsaturated nature, these fatty acids are sensitive to oxidation. Therefore, encapsulation has been developed to protect the oils. This thesis aimed to encapsulate njangsa seed oil (NSO), utilizing alginate and plant protein-based matrices to improve its oxidative stability and to incorporate the encapsulated oil in functional food development. In the first study, NSO was encapsulated by ionic gelation using sodium alginate (ALG) solely or in combination with Bambara groundnut protein isolate (BPI) as wall materials. The encapsulation efficiency and loading capacity of the alginate-Bambara groundnut protein isolate were higher than that of NSO loaded in alginate microcapsules alone. Microscopic analysis and FTIR confirmed the presence of NSO within the carriers. NSO in alginate-Bambara protein carriers exhibited a slow and controlled release and enhanced oxidative stability demonstrating the suitability of Bambara groundnut protein isolate as wall material for the encapsulation and delivery of a bioactive lipid. The second study involved the optimization of NSO encapsulation using alginate in combination with different plant protein matrices such as alginate-soy protein isolate (ALG-SPI-NSO), alginate-Bambara protein isolate (ALG-BPI-NSO), and alginate-Bambara protein concentrate (ALG-BPC-NSO) carriers using a three-factor-fivelevel central composite design (CCD)-based response surface methodology (RSM) to determine the effect of alginate (1.5 - 2.5%) concentration, protein (3 - 6%) concentration, and NSO load (3 - 6%) on encapsulation efficiency. All independent variables significantly affected the encapsulation efficiency of capsules. Confocal and scanning electron microscopy showed an even distribution of NSO within all the capsules and a highly porous internal surface for ALG-BPINSO, respectively. FTIR spectra suggested that molecular interactions were formed between NSO and the encapsulating matrix, while ALG-SPI-NSO showed a delayed NSO release, higher total phenolic content (TPC), and antioxidant activity during gastric and intestinal digestion compared to ALG-BPI-NSO and ALG-BPC-NSO. Encapsulated NSO had higher TPC and better DPPH and ABTS radical scavenging ability than free NSO, which increased during gastric and intestinal digestion. RSM predicted the optimal formulations for NSO-loaded alginate-protein-based capsules with fewer experiments.The third part of the study involved the feasibility of developing a functional cookie with the alginate-Bambara protein-based njangsa seed oil capsules. Two formulations of NSO-fortified cookies with 5% free NSO (FNSO-C) and 5% encapsulated NSO (ENSO-C) were developed and compared to a control cookie (control-C) (with NSO), evaluating the physicochemical properties, storage stability, sensory qualities, and microbial load. The addition of free NSO to the cookies increased the lightness (L*) value, while cookies made with encapsulated NSO had higher hardness value. All samples had similar water activity values of about 0.29, which is appropriate for preventing bacterial growth. Lipid oxidation in all cookies increased throughout the 21 days of storage with higher peroxide values determined in FNSO-C than in the control and ENSO cookies. The TPC in the FNSO cookies was 70.83 and in the ENSO cookies 79.17% higher than controlC. The antioxidant activity in ENSO-C was about 1.6 and 2.5 times greater than in FNSO and control cookies, respectively. Optical microscopy revealed an internal structure with more cavities in control and ENSO cookies and a more compact structure in FNSO-C. The baking process caused alterations in the NSO spectrum with bands at 993 and 1466 cm-1 . The incorporation of ENSO affected the sensory properties of the cookies. The control and ENSO cookies had a low microbial load and were microbiologically safe during the investigation period of 1 to 30 days of storage. A strong correlation existed between the total phenolic content, the color parameters, and the peroxide value. The L* value was positively correlated with even color (r = 0.98), golden brown (r = 0.81) and liked most cookies.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2023
538 $a Mode of access: World Wide Web
650 4 $a Food science. $3 3173303
650 4 $a Biochemistry. $3 518028
650 4 $a Nutrition. $3 517777
653 $a Bambara protein
653 $a Cookies
653 $a Encapsulation
653 $a Fortification
653 $a Njangsa seed oil
653 $a Food development
655 7 $a Electronic books. $2 lcsh $3 542853
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690 $a 0487
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710 2 $a ProQuest Information and Learning Co. $3 783688
710 2 $a Delaware State University. $b Food Science and Biotechnology. $3 3346653
773 0 $t Masters Abstracts International $g 84-11.
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=30420278 $z click for full text (PQDT)

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