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Barley protein based microcapsules for nutraceutical delivery

Barley protein based microcapsules (1-5µm) incorporating fish oil/β-carotene were successfully prepared. Well suspended solid microcapsules, rather than emulsions, were able to form after high pressure emulsifying process. These wet-status microcapsules could be turned into dry powder by a spray drying process. The microcapsules demonstrated spherical shape and high loading capacity. Oxidative stability tests under accelerated conditions and in food formulations suggest barley proteins are effective microencapsulation materials to protect fish oil against oxidation. Microcapsule degradation and bioactive compound release behaviors were studied in the simulated gastro-intestinal tract. The data revealed that nano-encapsulations (20-30nm) were formed as a result of enzymatic degradation of microcapsule bulk matrix in the simulated gastric tract. These nano-encapsulations delivered β-carotene to a simulated human intestinal tract intact, where they were degraded by pancreatic enzymes and steadily released the β-carotene. These uniquely structured microcapsules may provide a new strategy to develop target delivery systems for nutraceuticals / Food Science and Technology

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:AEU.10048/1692
Date06 1900
CreatorsWang, Ruoxi
ContributorsDr. Lingyun Chen (Agricultural, Food and Nutritional Science), Dr. Jonathan Curtis (Agricultural, Food and Nutritional Science), Dr. Tian Tang (Mechanical Engineering)
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
Languageen_US
Detected LanguageEnglish
TypeThesis
Format21985286 bytes, application/pdf

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