Development of Nano Encapsulated Bioactive Ingredients for their Delivery In Selected Functional Foods
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
Bioactive compounds are identified with numerous health promoting benefits but their chemically labile nature and poor solubility and low bioavailability limit their direct incorporation into foods. Therefore, the present study is addressed to optimize the conditions for their successful encapsulation and to study the stability and efficacy of developed encapsulated compounds when incorporated into different food models. Three different classes of bioactive compounds, namely curcumin, ɷ-3 fatty acid and anthocyanins were selected as model system for the experimental work. For curcumin, oil in water type nanoemulsions were fabricated using various concentration of oil and emulsifiers by employing ultrasonication method and encapsulation rates as high as 93.60% were achieved. The developed Cur-NE were also identified to exhibit good physical stability and increased bioavailability. Incorporation of developed Cur-NE into pasta offered effective protection to curcumin as higher stability rates were observed with no significant impact on its sensorial properties. For ɷ-3 fatty acid, ultrasonication and spray drying were investigated as encapsulation technologies using different wall materials combinations. Encapsulation rates of 92.30% were achieved and microcapsules were also observed to possess good flow properties and storage stability for a period of 8 weeks. Good in-vitro release rates of 55% were observed for ɷ-3 fatty acid loaded microcapsules under simulated gastro-intestinal conditions. Incorporation of developed ɷ-3 fatty acid loaded microcapsules into mayonnaise was identified with improved retention of α-linolenic acid in it. For anthocyanins encapsulation, water in oil type nanoemulsion were developed using high speed stirring and ultrasonication technology. Different oil and extract proportions were investigated to achieve effective encapsulation. Highest encapsulation rates of 88.03 % were obtained for anthocyanins with good physical stability. Their in vitro release results depicted their efficient resistance under gastric conditions and higher bioaccessibilities under intestinal condition with rapid release rates of 75.16%. FTIR results also confirmed their successful encapsulation into nanoemulsions. A kulfi model was employed to study the effectiveness of antho-NE as its delivery system. Fortified functional kulfi reported higher anthocyanins contents and antioxidant activity with reduced melting rate when compared with control. Sensory scores of the fortified functional kulfi were also found to be acceptable.
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Sharma, Neha (2022). Development of Nano Encapsulated Bioactive Ingredients for their Delivery In Selected Functional Foods (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.