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Nanoencapsulation Of Jania Rubens’ Phytochemicals: Antioxidant Properties For Food Applications, Yasmin R. Maghraby

Theses and Dissertations

The development of natural antioxidants that can mitigate oxidation reactions in food products is on the rise. Several antioxidants have been developed from natural terrestrial plants, with less emphasis on marine seaweeds.Rancidity is a major degradative reaction limiting the shelf-life and deteriorating the quality of lipid containing food products. The goal of this study is to evaluate the ability of Jania rubens algal extract encapsulated by chitosan-tripolyphosphate in retarding lipid oxidation reactions in vegetable oils as a food model system. Phytochemicals were extracted from the seaweeds’ matrices by means of an organic solvent. The antioxidant efficacy of the Jania rubens …