α-Tocopherol and naringenin in whey protein isolate particles: Partition, antioxidant activity, stability and bioaccessibility

2020 ◽  
Vol 106 ◽  
pp. 105895
Author(s):  
Xin Yin ◽  
Xiaojun Fu ◽  
Hao Cheng ◽  
Wusigale ◽  
Li Liang
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate

scholarly journals The Encapsulation Efficiency and Physicochemical Characteristics of Anthocyanin from Black Carrot (Daucus Carota Ssp. Sativus) as Affected by Encapsulating Materials

2019 ◽  
Vol 7 (1) ◽  
pp. 26-36 ◽  
Author(s):  
Abhijit Kar ◽  
Dipendra Kumar Mahato ◽  
Avinash Singh Patel ◽  
Lalit M. Bal
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Dry Matter ◽  
Encapsulation Efficiency ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Core Material ◽  
Anthocyanin Content ◽  
Black Carrot ◽  
Carrier Material

The anthocyanin pigment of black carrot juice was used as a core material for microencapsulation by spray dryer at 150°C using the mixed carrier material viz. whey protein isolate (WPI), jackfruit seed starch (JSS) and NBRE-15. The ratio of WPI: JSS ranged from 1:1 to 1:3 and NBRE-15 from 0.1-0.3% were taken to optimize the carrier material for encapsulation taking anthocyanin content, antioxidant activity and encapsulation efficiency as responses using Box-Behnken Design (BBD) by Response Surface Methodology (RSM). The anthocyanin (core material) was encapsulated at the optimized condition of the carrier material having five times the jackfruit seed starch as the whey protein isolate (5:1) and 0.3% NBRE-15 as an emulsifier. The optimized powder was found to have 2766.61 mg/100g (dry matter) of anthocyanin content, 290.56 µmolTrolox/g (dry matter) antioxidant activity with an encapsulation efficiency of 77.12% at 93.59% of desirability. Optimized powder retained the color value of 30.61, 29.39 and 0.03 for L*, a* and b*. Mean particle size distribution for the optimized encapsulated anthocyanin powder was 52.36 µm. Scanning Electron Microscope (SEM) images revealed the smooth surface characteristic of the optimized powder with slightly oval to globular in shape.

scholarly journals Whey Protein Isolate, Tween 20 and Casein Hydrolysate Stabilized O/W Nano-Vesicular Emulsion Systems with Curcumin Cargo

2021 ◽  
Vol 10 (5) ◽  
pp. 48
Author(s):  
Soma Mukherjee ◽  
Zee Haque ◽  
Xue Zhang ◽  
Wes Schilling
Keyword(s):  
Antioxidant Activity ◽  
Whey Protein ◽  
Casein Hydrolysate ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Tween 20 ◽  
Nanoparticle Distribution ◽  
Oil In Water ◽  
Potential Contact ◽  
The Stability

Stable oil-in-water nanoemulsions were generated by ultra-high-pressure homogenization (UHPH) at 140 and 210 MPa for use as nano-vesicular vehicles (NVV) to carry hydrophobic generally recognized as safe (GRAS) curcumin (CU) by whey protein isolate (WPI) in aqueous nutraceutical systems. Curcumin was used for its antioxidant activity and participation in the Michael reaction with nucleophiles at pHs above 8.0. Two variables, (1) addition of casein hydrolysate (CH) (2%, w/w of WPI) and, (2) use of UHPH (140 and 210 MPa), were studied for their effect on the stabilization of monodispersed NVV and antioxidant capacity of the CU as cargo in the NVV throughout storage. CH and Tween 20 both were added to increase dispersibility and stability of the NVV. Addition of CH reduced nano-particle size (dvs) by 17% at 210 MPa when compared to140 MPa (P<0.05), and increased the stability with UHPH pressure as reflected by a 63% smaller dvs at 210 MPa as compared to 140 MPa (P<0.05). The nanoparticle distribution was not changed by the addition of CU, with dvs’s of 101 and 93 nm at 140 MPa and 73 and 92 at 210 MPa for NVV and CU-NVV, respectively. The NVV system was stable for 28 days as observed in zeta-potential, contact angle, and surface energy, and can be used to deliver CU and maintain its antioxidant activity.

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