Qianyu YE-Thesis.pdf (5.47 MB)
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Encapsulation strategy with whey protein isolate to improve bioaccessibility and targeted release of bioactive ingredients during (in vitro) digestion

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thesis
posted on 20.06.2021, 21:25 by QIANYU YE
A microencapsulation strategy of active food components via spray drying to improve their bioaccessibility and targeted release was proposed. A typical dairy protein, whey protein isolate, was used to encapsulate vitamin B2 and curcumin, with ethanol desolvation and calcium crosslinking of proteins to modify release properties during digestion. The spray-dried microparticles were incorporated into yogurt and evaluated in a near-real dynamic in vitro human stomach. The outcomes suggested that the release of active ingredients upon digestion of food depended on the physiological process of gastric emptying.

History

Campus location

Australia

Principal supervisor

Cordelia Selomulya

Additional supervisor 1

Victoria Haritos

Additional supervisor 2

Meng Wai Woo

Year of Award

2021

Department, School or Centre

Chemical Engineering

Course

Doctor of Philosophy

Degree Type

DOCTORATE

Faculty

Faculty of Engineering