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University of Nebraska - Lincoln
Department of Food Science and Technology: Dissertations, Theses, and Student Research
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Starch-Pectin Matrices For Encapsulation Of Ascorbic Acid, Yiwei Liu
Starch-Pectin Matrices For Encapsulation Of Ascorbic Acid, Yiwei Liu
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Starch and pectin are two food-grade carbohydrates widely utilized in the food industry. Starch and pectin polymers have been investigated in encapsulating functional food ingredients and in pharmaceutical applications. Resistance to enzyme hydrolysis, differential solubilities, depending on the pH, and the ability to ‘protect’ unstable molecules are considered some of the beneficial properties of starch and pectin polymers, for encapsulation applications. Food ingredients could be delivered in a controlled manner to a specific target by encapsulating in micro-scale particles, i. e., microencapsulation. Two studies were conducted to investigate the ability of selected starch-pectin blends in microencapsulating ascorbic acid (vitamin C) …
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Characterization Of Extraction Methods To Recover Phenolic-Rich Antioxidants From Blue Green Algae (Spirulina) Using Response Surface Approaches, Ahmad Salamatullah
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Blue green algae (spirulina) is a dietary system that is widely consumed as a whole food or as a supplement in many Asian countries where populations are mostly unaffected by many of the diseases currently afflicting western societies, such as cancer, heart disease and arthiritis. Indeed, spirulina is a rich source of antioxidants with the phenolic compounds playing a significant role. As components of a complex dietary system, phenolic compounds can act alone or through synergistic mechanisms to impart a greater biologic effect than can be elicited by a sum of the individual parts. Therefore, an understanding of the antioxidative …