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Title Chitosan – whey protein as efficient delivery system for squalene: characterization and functional food application
 
Names Lekshmi, R.G.K.
Rahima, M.
Chatterjee, N.S.
Tejpal, C.S.
Anas, K.K.
Vishnu, K.V.
Sarika, K.
Asha, K.K.
Anandan, R.
Mathew, S.
Date Issued 2019 (iso8601)
Abstract Squalene, a triterpenoid compound possessing excellent bioactivities, is not being utilized as a functional food ingredient
due to its high susceptibility to oxidation. In the present study, the feasibility of chitosan-whey protein
as an efficient wall material for squalene encapsulation using spray drying technique was attempted for functional
food applications. The encapsulation efficiency of the squalene powder was found to be 75.4 ± 0.22%
whereas other physico-chemical properties such as moisture content, flowability, solubility, peroxide value,
etc. have shown satisfactory results. The thermogravimetric analysis showed that chitosan-whey protein was
able to retain the thermal stability of squalene up to a temperature of 422 °C. Furthermore, the functional food
application of the encapsulated squalene in a bakery product (cake) exhibited significantly (p b 0.05) better properties
in terms of oxidative stability, sensory attributes than that of cake with pure squalene and control treatment.
Hence, it can be concluded that emulsification of squalene in chitosan-whey protein and its subsequent
encapsulation by spray drying can be a potential process to produce oxidatively stable encapsulates for the development
of functional foods
Genre Article
Identifier International Journal of Biological Macromolecules 135:855–863