Production of Shelf-Stable Hydrogel Microparticles using 25% kappa-carrageenan with 75% alginate for encapsulation of anthocyanins
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Publisher:The Ohio State University
Series/Report no.:The Ohio State University. Department of Food, Agricultural and Biological Engineering Honors Theses; 2017
The research results in the area of improving human health and wellness are in high demand for the food industry. Human beings are becoming more focused on healthy living through consumption of healthy foods and beneficial compounds. Beneficial compounds tend to be sensitive to environmental conditions such as pH, light, and oxygen. Anthocyanins (ACN) have antioxidant and anticancer properties as well as provide natural color to the food product. However, due to their instability during processing and storage, their encapsulation is necessary to improve stability and targeted delivery in the human body. Selection of encapsulation material is critical for protection of ACN and for its optimum delivery. Kappa-carrageenan, extracted from red seed weed and alginate, extracted from brown algae were used to form hydrogel for encapsulation of ACN extracted from purple corn and blueberry. Kappa-carrageenan forms hydrogel with potassium chloride (KCl) while alginate forms with calcium chloride (CaCl2). Hydrogels were formed by adding a blend of kappa-carrageenan and alginate into water at 70 ᵒC. After dissolution, the mixture was cooled down to 40 ᵒC and ACN was added. The resulting solution was dripped with a peristaltic pump into CaCl2 + KCl added 0.1M pH 3 buffer to form spherical hydrogel particles. Desorption isotherms of hydrogels were developed to determine the drying parameters of hydrogels. Hydrogel particles in fully hydrated and dried forms were placed in a buffer solution and the diffusion of ACN from hydrogels was characterized by using a spectrophotometer or a fluorometer, to determine the effects of drying on the release rate of ACN from the hydrogels. Results indicate that encapsulation efficiency in hydrogels is affected by the botanical origin of ACN as higher encapsulation efficiency was observed for blueberry ACN than for purple corn ACN. The wet and dry particles diffusion results showed that the leakage from hydrogel particles can be reduced by drying.
Academic Major: Chemical Engineering
College of Engineering Undergraduate Research Department