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Reason: Under embargo until 30 July 2024. After this date a copy can be supplied under Section 51(2) of the Australian Copyright Act 1968 by submitting a document delivery request through your library.

Co-encapsulation of Lactobacillus casei and tocotrienol-enriched flaxseed oil in calcium alginate-carboxymethyl cellulose hydrogel beads and its application in orange juice

thesis
posted on 2023-07-01, 06:23 authored by MARJIA SULTANA
Lacticaseibacillus casei, flaxseed oil, and tocotrienol are health-beneficial bioactives that can be added to food products to enhance the functional properties of the foods but these bioactive ingredients are highly unstable during food processing and handling. The aim of this study was to co-encapsulate Lacticaseibacillus casei and tocotrienol-enriched flaxseed oil in calcium alginate-carboxymethyl cellulose hydrogel beads by extrusion-dripping technique and apply the co-encapsulates in orange juices. Co-encapsulation protected the viability of Lacticaseibacillus casei and oxidative stability of the tocotrienol-enriched flaxseed oil in orange juice during storage. In addition, the physicochemical properties of the orange juice added with co-encapsulates were not significantly changed, and more than 50% of sensory panellists preferred orange juice with functional ingredients.

History

Campus location

Malaysia

Principal supervisor

Choo Wee Sim

Additional supervisor 1

Prof. Chan Eng Seng

Additional supervisor 2

Dr. Pushpamalar Janarthanan

Year of Award

2023

Department, School or Centre

School of Sciences (Monash University Malaysia)

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Science

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