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The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads./
Author:	Jia, Zhanghu.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2016,
Description:	97 p.
Notes:	Source: Masters Abstracts International, Volume: 82-09.
Contained By:	Masters Abstracts International82-09.
Subject:	Polymers. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28249981
ISBN:	9798582586098

The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.
Jia, Zhanghu.

The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads. - Ann Arbor : ProQuest Dissertations & Theses, 2016 - 97 p.

Source: Masters Abstracts International, Volume: 82-09.

Thesis (M.Sc.)--McGill University (Canada), 2016.

This item must not be sold to any third party vendors.

Phenolic compounds are natural antioxidants present in many fruits and vegetables. They hold many health-promoting properties such as antimutagenic, anti-obesity, anti-inflammatory, and antiviral properties. However, their stability is affected by many environmental factors, such as oxygen, light, high temperature, and pH. Encapsulation of phenolic compounds can protect them from degradation during storage. Because of their biocompatibility, non-toxicity, and renewability, biopolymers like proteins and polysaccharides have been of interest and investigated as starting materials in the design of encapsulation matrices. There are many methods to encapsulate phenolic compounds, such as emulsion, spray drying, extrusion, electrospinning, coacervation etc. Among these methods, extrusion is one of the most common methods used to encapsulate bioactive components, due to its mild process and suitability for encapsulating both hydrophilic and hydrophobic compounds.In this thesis, pea protein/alginate beads were synthesized by extrusion. To study the changes in the properties of the beads during storage, the freeze dried beads were stored at three temperatures (room temperature, 50 oC, and 100 oC) for 12 days. The chemical composition and the thermal stability of the beads were studied by the Fourier transform infrared spectrometer (FTIR) and thermogravimetric analysis (TGA), respectively. The results showed that these properties did not change during storage for all temperatures tested. The morphology of the beads was investigated by scanning electron microscopy (SEM). The images generated by SEM showed that there were different shapes and surface characteristics of the beads after freeze drying treatment. These surface characteristics were retained during storage. The mechanical properties of the beads including the hardness and the resilience were measured by a texture analyzer. The average hardness values of the beads stored at 100 oC showed a decreasing trend over storage time while their average resilience values remained relatively stable during storage for all temperatures tested. The hardness and the resilience of the beads stored at all temperatures was not significantly different (P>0.05) during the storage period.To evaluate the protective effect of pea protein/alginate beads on phenolic compounds, (+)-catechin hydrate was encapsulated within the composite beads, referred to as encapsulated catechin beads. The encapsulated catechin beads were stored at three temperatures (room temperature, 50 oC, and 100 oC) for 12 days. The chemical composition, the thermal stability, the morphology, and the mechanical properties of the encapsulated catechin beads showed similar results as the blank beads. In addition, the antioxidant activity of the encapsulated catechin beads during storage was measured by the ferric reducing ability of plasma (FRAP) assay. The antioxidant activity values of encapsulated catechin beads showed a decreasing trend during storage for all temperatures tested. However, and surprisingly, the antioxidant activity values of non-encapsulated (+)-catechin hydrate powder showed lower decrease in the percentage of the antioxidant activity than the encapsulated catechin beads for all storage temperatures tested. The antioxidant activity of the encapsulated catechin beads stored at room temperature was not significantly different (P>0.05) during the storage period, while for those stored at 50 oC and 100 oC was significantly different (P<0.05).Since the physical properties of beads were relatively stable for all temperatures tested, the beads could serve as encapsulating matrices. However, the beads were not effective in maintaining the antioxidant activity of (+)-catechin hydrate as compared to the un-encapsulated catechin powder. This could be due because catechin could have bind to the encapsulating matrices. This hypothesis should be verified in future work.

ISBN: 9798582586098Subjects--Topical Terms:

535398
Polymers.
Subjects--Index Terms:

Nanoparticles

The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.
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100 1 $a Jia, Zhanghu. $3 3692427
245 1 4 $a The Effect of Storage Temperature on the Properties of Encapsulated Catechin in Pea Protein/Alginate Beads.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2016
300 $a 97 p.
500 $a Source: Masters Abstracts International, Volume: 82-09.
500 $a Advisor: Orsat, Valerie;Dumont, Marie-Josee.
502 $a Thesis (M.Sc.)--McGill University (Canada), 2016.
506 $a This item must not be sold to any third party vendors.
520 $a Phenolic compounds are natural antioxidants present in many fruits and vegetables. They hold many health-promoting properties such as antimutagenic, anti-obesity, anti-inflammatory, and antiviral properties. However, their stability is affected by many environmental factors, such as oxygen, light, high temperature, and pH. Encapsulation of phenolic compounds can protect them from degradation during storage. Because of their biocompatibility, non-toxicity, and renewability, biopolymers like proteins and polysaccharides have been of interest and investigated as starting materials in the design of encapsulation matrices. There are many methods to encapsulate phenolic compounds, such as emulsion, spray drying, extrusion, electrospinning, coacervation etc. Among these methods, extrusion is one of the most common methods used to encapsulate bioactive components, due to its mild process and suitability for encapsulating both hydrophilic and hydrophobic compounds.In this thesis, pea protein/alginate beads were synthesized by extrusion. To study the changes in the properties of the beads during storage, the freeze dried beads were stored at three temperatures (room temperature, 50 oC, and 100 oC) for 12 days. The chemical composition and the thermal stability of the beads were studied by the Fourier transform infrared spectrometer (FTIR) and thermogravimetric analysis (TGA), respectively. The results showed that these properties did not change during storage for all temperatures tested. The morphology of the beads was investigated by scanning electron microscopy (SEM). The images generated by SEM showed that there were different shapes and surface characteristics of the beads after freeze drying treatment. These surface characteristics were retained during storage. The mechanical properties of the beads including the hardness and the resilience were measured by a texture analyzer. The average hardness values of the beads stored at 100 oC showed a decreasing trend over storage time while their average resilience values remained relatively stable during storage for all temperatures tested. The hardness and the resilience of the beads stored at all temperatures was not significantly different (P>0.05) during the storage period.To evaluate the protective effect of pea protein/alginate beads on phenolic compounds, (+)-catechin hydrate was encapsulated within the composite beads, referred to as encapsulated catechin beads. The encapsulated catechin beads were stored at three temperatures (room temperature, 50 oC, and 100 oC) for 12 days. The chemical composition, the thermal stability, the morphology, and the mechanical properties of the encapsulated catechin beads showed similar results as the blank beads. In addition, the antioxidant activity of the encapsulated catechin beads during storage was measured by the ferric reducing ability of plasma (FRAP) assay. The antioxidant activity values of encapsulated catechin beads showed a decreasing trend during storage for all temperatures tested. However, and surprisingly, the antioxidant activity values of non-encapsulated (+)-catechin hydrate powder showed lower decrease in the percentage of the antioxidant activity than the encapsulated catechin beads for all storage temperatures tested. The antioxidant activity of the encapsulated catechin beads stored at room temperature was not significantly different (P>0.05) during the storage period, while for those stored at 50 oC and 100 oC was significantly different (P<0.05).Since the physical properties of beads were relatively stable for all temperatures tested, the beads could serve as encapsulating matrices. However, the beads were not effective in maintaining the antioxidant activity of (+)-catechin hydrate as compared to the un-encapsulated catechin powder. This could be due because catechin could have bind to the encapsulating matrices. This hypothesis should be verified in future work.
520 $a Les composes phenoliques sont des antioxydants naturels presents dans de nombreux fruits et legumes. Ils possedent de nombreuses proprietes favorisant la sante telles que les proprietes antimutagenes, anti-obesite, anti-inflammatoires et antivirales. Cependant, leur stabilite depend de nombreux facteurs environnementaux, tels que l'oxygene, la lumiere, les temperatures elevees et le pH. L'encapsulation des composes phenoliques peut proteger contre la degradation pendant l'entreposage. En raison de leur biocompatibilite et leur caractere non-toxiques, les biopolymeres tels les proteines et les polysaccharides sont etudies comme matieres premieres dans la conception des matrices d'encapsulation. Il existe de nombreuses methodes pour encapsuler des composes phenoliques, tels que l'emulsion, le sechage, l'extrusion, l'electrofilage, ainsi que la coacervation et la pulverisation. Parmi ces methodes, l'extrusion est une des methodes plus courantes utilisees pour encapsuler les composants bioactifs.Dans le cadre de cette etude, des hydrogels micro-spheriques reticules physiquement a base d'isolats de proteines de pois et d'alginate furent synthetises par la methode d'extrusion dans le but d'encapsuler des composes phenoliques. Afin d'etudier les changements dans les proprietes des hydrogels pendant l'entreposage, les hydrogels furent entreposes a trois temperatures (temperature ambiante, 50 °C et 100 °C) pendant une periode de 12 jours. La composition chimique et la stabilite thermique des hydrogels ont ete etudies par le spectrometre infrarouge a transformee de Fourier (FTIR) et l'analyse thermogravimetrique (TGA), de facon respective. Les resultats ont montre que ces proprietes n'ont pas changees au cours de l'entreposage pour toutes les temperatures testees. La morphologie des hydrogels a ete etudiee par microscopie electronique (SEM). Les valeurs de durete moyenne des hydrogels stockes a 100 °C ont montre une tendance a la baisse au fil du temps de stockage alors que leurs valeurs de resilience moyenne sont demeurees relativement stables au cours du stockage pour toutes les temperatures testees. Il n'y avait pas de difference significative (P> 0,05) pour les resultats des tests de durete et de resilience des hydrogels au cours de l'entreposage.Afin d'evaluer l'effet protecteur des hydrogels sur les composes phenoliques, de la catechine fut encapsulee dans les hydrogels. La catechine encapsulee fut entreposee a trois temperatures (temperature ambiante, 50 °C et 100 °C) pendant 12 jours. Les resultats de la composition chimique, la stabilite thermique, la morphologie et des proprietes mecaniques de la catechine encapsulee etaient similaires aux hydrogels ne contenant pas de catechine. De plus, l'activite antioxydante de la catechine encapsulee au cours de la periode d'entreposage fut mesuree par la capacite de reduction ferrique de dosage plasmatique (FRAP). Les valeurs de l'activite antioxydante de la catechine encapsulee ont montre une tendance a la baisse au cours de l'entreposage pour toutes les temperatures testees. Etonnamment, les valeurs de l'activite antioxydante de la catechine non-encapsulee ont montre une diminution plus faible de l'activite antioxydante que la catechine encapsule pour toutes les temperatures testees. L'activite antioxydante de la catechine encapsulee stockee a temperature ambiante n'a pas ete significativement differente (P> 0,05) au cours de l'entreposage, alors que des temperatures de stockage de 50 °C et de 100 °C, les resultats etaient significativement differents (P <0,05).Comme les proprietes physiques des hydrogels etaient relativement stables pour toutes les temperatures testees, les hydrogels pourraient servir de matrices d'encapsulation. Cependant, les hydrogels n'etaient pas efficaces pour maintenir l'activite antioxydante de l'hydrate de (+)- catechine par rapport a la poudre de catechine non encapsulee.
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