Microencapsulation of coconut oil-extracted B-carotene from carrots for increased protection and stability

Date

12-2014

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Evelyn B. Rodriguez

Abstract

Beta-carotene oil extract was microencapsulated using two methods: oil-in-water emulsification technique and ionic gelation. Using coconut oil as a food grade solvent. 67.88 ± 0.52 pg/g of 0-carotene was extracted from fresh carrots. The encapsulation efficiency of the emulsification technique utilizing sodium caseinate — lactose as wall material was 64.60 ± 0.72 %, while that of the ionic gelation procedure using sodium alginate — calcium chloride was 79.86 t 0.81 %. SEM analysis revealed that the sodium caseinate — lactose microparticles were spherical with a smooth surface and a size of 2.8 to 5.5 pm. The calcium alginate beads obtained through ionic gelation were also spherical with a smooth surface and a size of 1550 — 2000 pm as shown by optical microscopy. The percent retention of I3-carotene after 45 days of storage at room temperature in the presence of light was 82.10 ± 0.35 % and 23.41 ± 0.08 % for the calcium alginate beads and sodium caseinate-lactose microparticles, respectively. The kinetics of degradation for both types of particles was first order. In vitro releasing studies showed that both types of microparticles allowed limited release of 0-carotene in simulated gastric fluid (SGF) and an initial burst release followed by a controlled release in simulated intestinal fluid (SIF). The results indicated that the two types of encapsulation could provide protection for p-carotene from acidic environment of the stomach and could allow the delivery of 1-carotene in the small intestine. where absorption should take place.

Language

Filipino

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

Thesis

Document Type

Thesis

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