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

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 d...

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Main Author: Goh, Clayton Kai Wen
Other Authors: Loo Say Chye Joachim
Format: Final Year Project
Language:English
Published: Nanyang Technological University 2022
Subjects:
Online Access:https://hdl.handle.net/10356/157081
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Institution: Nanyang Technological University
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spelling sg-ntu-dr.10356-1570812022-05-06T04:59:08Z Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients Goh, Clayton Kai Wen Loo Say Chye Joachim School of Materials Science and Engineering JoachimLoo@ntu.edu.sg Engineering::Materials 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. Bachelor of Engineering (Materials Engineering) 2022-05-04T02:51:03Z 2022-05-04T02:51:03Z 2022 Final Year Project (FYP) Goh, C. K. W. (2022). Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/157081 https://hdl.handle.net/10356/157081 en application/pdf Nanyang Technological University
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Engineering::Materials
spellingShingle Engineering::Materials
Goh, Clayton Kai Wen
Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
description 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.
author2 Loo Say Chye Joachim
author_facet Loo Say Chye Joachim
Goh, Clayton Kai Wen
format Final Year Project
author Goh, Clayton Kai Wen
author_sort Goh, Clayton Kai Wen
title Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
title_short Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
title_full Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
title_fullStr Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
title_full_unstemmed Pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
title_sort pickering nanoemulsions using nanoparticles from food waste for encapsulating poorly soluble nutrients
publisher Nanyang Technological University
publishDate 2022
url https://hdl.handle.net/10356/157081
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