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Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients
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Title
Micro- and nano-encapsulation and controlled-release of phenolic compounds and other food ingredients
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ETD_1519
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http://hdl.rutgers.edu/1782.2/rucore10001600001.ETD.000052175
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eng
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theses
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Food Science
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Topic
Microencapsulation
Subject
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(authority = ETD-LCSH)
Topic
Controlled release preparations
Subject
(ID = SBJ-4);
(authority = ETD-LCSH)
Topic
Food--Packaging
Abstract
The health promotive properties of phenolic compounds attracted a lot of attention in recent years because of their biological and pharmacological effects including antioxidative and cytoprotective functions. Green tea catechins and curcumin have been extensively studied and they both show strong anti-oxidant and anti-inflammatory properties, but low bioavailability is always a problem. Therefore, effective delivery systems could be a solution to enhance their oral bioavailability.
In this study tea catechins were encapsulated in two W/O/W double emulsion systems, protein-polysaccharide complex coacervates and emulsifiers/polysaccharide stabilized double emulsion. Physicochemical characteristics were determined for both systems. The coacervate encapsulation achieved 90.5% encapsulation efficiency, and the other double emulsion reached 94.5% efficiency. Coacervate-encapsulated catechins were stable in artificial gastric juice, and could target-release catechins in small intestinal juice triggered by pH.
Curcumin was dissolved in medium chain triglyceride (MCT) and further emulsified in water. Curcumin nano-emulsions had average particle sizes of 150.5nm and 148.4nm for 1% and 1.5% curcumin, respectively. The encapsulation efficiencies were 77.5% for 1% curcumin emulsion and 71.5% for 1.5% emulsion. Oral administration of nano-emulsified curcumin could inhibit TPA-induced edema on mouse ears by 100%, and significantly inhibited pro-inflammatory factors IL-1beta, IL-6, MMP-9, and cyclin D1 dose-responsively. The anti-inflammatory effects directly indicated enhanced bioavailability of curcumin.
Protein-polysaccharide coacervation was further applied to enzyme encapsulation. α-Amylase can form coacervate with κ-carrageenan under optimized conditions, and reach 99.3% encapsulation efficiency. Enzyme kinetics showed that encapsulation could strongly protect α-Amylase from acid denaturation, suggesting that the stoichiometric complexation of α-amylase did not alter the active binding sites of enzyme.
In summary, low cost, convenient and highly efficient encapsulation methods using food grade natural biopolymers have been developed to encapsulate nutraceuticals or enzyme. The encapsulation systems have protective, target-releasing, and bioavailability enhancing functions.
In this study tea catechins were encapsulated in two W/O/W double emulsion systems, protein-polysaccharide complex coacervates and emulsifiers/polysaccharide stabilized double emulsion. Physicochemical characteristics were determined for both systems. The coacervate encapsulation achieved 90.5% encapsulation efficiency, and the other double emulsion reached 94.5% efficiency. Coacervate-encapsulated catechins were stable in artificial gastric juice, and could target-release catechins in small intestinal juice triggered by pH.
Curcumin was dissolved in medium chain triglyceride (MCT) and further emulsified in water. Curcumin nano-emulsions had average particle sizes of 150.5nm and 148.4nm for 1% and 1.5% curcumin, respectively. The encapsulation efficiencies were 77.5% for 1% curcumin emulsion and 71.5% for 1.5% emulsion. Oral administration of nano-emulsified curcumin could inhibit TPA-induced edema on mouse ears by 100%, and significantly inhibited pro-inflammatory factors IL-1beta, IL-6, MMP-9, and cyclin D1 dose-responsively. The anti-inflammatory effects directly indicated enhanced bioavailability of curcumin.
Protein-polysaccharide coacervation was further applied to enzyme encapsulation. α-Amylase can form coacervate with κ-carrageenan under optimized conditions, and reach 99.3% encapsulation efficiency. Enzyme kinetics showed that encapsulation could strongly protect α-Amylase from acid denaturation, suggesting that the stoichiometric complexation of α-amylase did not alter the active binding sites of enzyme.
In summary, low cost, convenient and highly efficient encapsulation methods using food grade natural biopolymers have been developed to encapsulate nutraceuticals or enzyme. The encapsulation systems have protective, target-releasing, and bioavailability enhancing functions.
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electronic resource
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xiv, 131 p. : ill.
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Ph.D.
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Includes bibliographical references (p. 122-130)
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by Yan Jiang
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Jiang
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Yan
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Yan Jiang
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Huang
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Qingrong
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Advisory Committee
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Qingrong Huang
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Daun
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Henry
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Henry K Daun
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Ho
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Chi-Tang
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Advisory Committee
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Chi-Tang Ho
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Huang
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Mou-Tuan
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Mou-Tuan Huang
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Rutgers University
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Graduate School - New Brunswick
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2009
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2009-01
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xx
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Rutgers University Electronic Theses and Dissertations
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ETD
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Graduate School - New Brunswick Electronic Theses and Dissertations
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doi:10.7282/T3K074FH
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ETD doctoral
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Rights
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The author owns the copyright to this work.
Copyright
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Copyright protected
Notice
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Open
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Permission or license
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Jiang
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Yan
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2009-01-11 01:55:49
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Yan Jiang
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Rutgers University. Graduate School - New Brunswick
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I hereby grant to the Rutgers University Libraries and to my school the non-exclusive right to archive, reproduce and distribute my thesis or dissertation, in whole or in part, and/or my abstract, in whole or in part, in and from an electronic format, subject to the release date subsequently stipulated in this submittal form and approved by my school. I represent and stipulate that the thesis or dissertation and its abstract are my original work, that they do not infringe or violate any rights of others, and that I make these grants as the sole owner of the rights to my thesis or dissertation and its abstract. I represent that I have obtained written permissions, when necessary, from the owner(s) of each third party copyrighted matter to be included in my thesis or dissertation and will supply copies of such upon request by my school. I acknowledge that RU ETD and my school will not distribute my thesis or dissertation or its abstract if, in their reasonable judgment, they believe all such rights have not been secured. I acknowledge that I retain ownership rights to the copyright of my work. I also retain the right to use all or part of this thesis or dissertation in future works, such as articles or books.
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365 days
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