Modulating fat digestion and encapsulating β-carotene in emulsions stabilized by nanocellulose
Issued Date
2024
Copyright Date
2020
Resource Type
Language
eng
File Type
application/pdf
No. of Pages/File Size
xi, 71 leaves: ill.
Access Rights
open access
Rights
ผลงานนี้เป็นลิขสิทธิ์ของมหาวิทยาลัยมหิดล ขอสงวนไว้สำหรับเพื่อการศึกษาเท่านั้น ต้องอ้างอิงแหล่งที่มา ห้ามดัดแปลงเนื้อหา และห้ามนำไปใช้เพื่อการค้า
Rights Holder(s)
Mahidol University
Bibliographic Citation
Thesis (M.Sc. (Food Science for Nutrition))--Mahidol University, 2020
Suggested Citation
Fitri, Ichlasia Ainul, 1995- Modulating fat digestion and encapsulating β-carotene in emulsions stabilized by nanocellulose. Thesis (M.Sc. (Food Science for Nutrition))--Mahidol University, 2020. Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/99481
Title
Modulating fat digestion and encapsulating β-carotene in emulsions stabilized by nanocellulose
Author(s)
Advisor(s)
Abstract
This research aimed to study the influence of the addition of nanocellulose, either nanocrystalline cellulose (NCC) or nanofibrillated cellulose (NFC), on the properties and stability of 10% oil-in-water (O/W) emulsion encapsulating β-carotene and in vitro fat digestibility, including free fatty acid released, β-carotene bioaccessibility and stability. Tween 20 was selected to be used as an emulsifier whereas either NCC or NFC was used as a stabilizer at 0.05%(w/w), 0.10%(w/w), and 0.20%(w/w). Increase in NCC and NFC concentration caused the increase in oil droplet diameter, viscosity, zeta-potential, and creaming stability. NFC exhibited more pronounce effect on the properties and stability of the emulsions than NCC. Encapsulation efficiency of the emulsions containing nanocellulose (99.65% to 99.88%) were significantly (p<0.05) higher than that of the control (98.60%). Moreover, NFC at concentration higher than 0.05%(w/w) also promoted the highest stability of β-carotene in the emulsions after storage at room temperature for eight weeks. For in vitro fat digestion, NFC addition at concentration higher than 0.05%(w/w) decreased the initial digestion rate and final digestion extent as well as increased stability of β-carotene during digestion. Conversely, NCC addition to the emulsions, especially at 0.20% (w/w) increased the bioaccessibility of β-carotene. Overall, both NCC and NFC can be used as a novel natural stabilizer for the design of colloidal delivery systems for bioactive compounds. The nanocellulose type and concentration selection depends on the main purpose of food product development.
Description
Food Science for Nutrition (Mahidol University 2020)
Degree Name
Master of Science
Degree Level
Master's degree
Degree Department
Institute of Nutrition
Degree Discipline
Food Science for Nutrition
Degree Grantor(s)
Mahidol University