Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients

• Main Author: Goh, Clayton Kai Wen
• Other Authors: Loo Say Chye Joachim
• Format: Final Year Project
• Language: English
• Published: Nanyang Technological University 2022
• Subjects: Engineering::Materials
• Online Access: https://hdl.handle.net/10356/157081
• Institution: Nanyang Technological University

This project was proposed to fabricate nanoparticles from okara and zein to stabilize a Pickering emulsion for nutrient encapsulation. Beta-Carotene (BC) was selected as the nutrient for encapsulation due to its high antioxidant property and numerous health benefits. But BC has low bioavailability due to its hydrophobicity which could be overcome by the usage of Pickering emulsions. In this project, both extracted and commercial polysaccharide from okara was used to compare its difference in encapsulation and emulsion stability. The potential of kara stems from the fact that its insoluble polysaccharides have emulsifying and rheological properties. However, it is regarded as animal husbandry food and industrial and agricultural waste. zein has strong hydrophobic properties, and it cannot be degraded easily in the stomach as it can withstand the extremely acidic conditions within. Combining zein and okara can potentially increase the encapsulation efficiency of the protein-polysaccharide complex and overcome the potential disadvantages of Pickering emulsions. Okara zein nanoparticles were used to prepare the Pickering emulsions. The emulsion stability of the zein and okara combination samples was tested using the Malvern Nanosizer, electron microscopy, and light microscopy. BC was incorporated into the emulsion by mixing with the oil. The BC incorporated emulsion was tested for bioaccessibility using simulated gastric and intestinal fluids.