Microencapsulation of ß- carotene using complex coacervation with gum arabic and rice protein
Date
6-2016
Degree
Bachelor of Science in Food Technology
Major Course
Major in Food Science
College
College of Agriculture and Food Science (CAFS)
Adviser/Committee Chair
Floirendo P. Flores
Abstract
The study was conducted to increase the bioavailability of beta-carotene, since beta-carotene is limited because of its insolubility, susceptibility to oxidation and thermal degradation. Rice protein and gum arabic with the addition of gelatin was used as wall materials to encapsulate beta-carotene using complex coacervation. The morphology and the thermal stability of the microcapsules were analyzed using Scanning Electron Microscope (SEM) stability and Differential Scanning Calorimetry (DSC), respectively. The microencapsulation efficiency and yield were also computed. Results showed that the microcapsules formed solid bridges caused by the agglomeration when subjected to freeze-drying. The computed microencapsulation efficiency and microencapsulation yield was 0.04% 0.09604 and 82.88%, respectively. The DSC of the microcapsules showed that it reached its peak at 55.07oC. Although the reference gelatin has the same trend, it reached its peak at 85oC suggesting that the there was retention of water in the structure of gelatin.
Language
English
Location
UPLB Main Library Special Collections Section (USCS)
Call Number
LG 993.5 2016 F61 /M46
Recommended Citation
Mendoza, Sherleen P., "Microencapsulation of ß- carotene using complex coacervation with gum arabic and rice protein" (2016). Undergraduate Theses. 5260.
https://www.ukdr.uplb.edu.ph/etd-undergrad/5260
Document Type
Thesis