Chitosan - Whey protein as efficient delivery system for squalene: Characterization and functional food application.

Autor: Lekshmi RGK; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India. Electronic address: Lekshmi.RG@icar.gov.in., Rahima M; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Chatterjee NS; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Tejpal CS; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Anas KK; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Vishnu KV; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Sarika K; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Asha KK; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Anandan R; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India., Suseela M; Biochemistry & Nutrition Division, Central Institute of Fisheries Technology (CIFT), Cochin, India.
Jazyk: angličtina
Zdroj: International journal of biological macromolecules [Int J Biol Macromol] 2019 Aug 15; Vol. 135, pp. 855-863. Date of Electronic Publication: 2019 May 22.
DOI: 10.1016/j.ijbiomac.2019.05.153
Abstrakt: 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 < 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.
(Copyright © 2019 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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