Design of high solids emulsions for dehydration and carotenoids stabilisation

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dc.contributor.advisor Roos, Yrjö H. en
dc.contributor.author Lim, Aaron Soon Liang
dc.date.accessioned 2017-04-07T10:50:49Z
dc.date.available 2017-04-07T10:50:49Z
dc.date.issued 2017
dc.date.submitted 2017
dc.identifier.citation Lim, A. S. L. 2017. Design of high solids emulsions for dehydration and carotenoids stabilisation. PhD Thesis, University College Cork. en
dc.identifier.endpage 199 en
dc.identifier.uri http://hdl.handle.net/10468/3862
dc.description.abstract The application of layered interface in emulsion can improve microencapsulation, protection, and delivery of oil-soluble bioactives in food materials. The present study investigated (i) flocculation in high total solids layer-by-layer (LBL) emulsion and deflocculation at various pH conditions, and whey protein isolate (WPI) concentration and total solids content effects on LBL emulsions stability; (ii) stability and loss kinetics of carotenoids in freeze-dried single-layer (SL) and LBL emulsions with trehalose as wall material; (iii) spray drying of high total solids SL and LBL emulsions with trehalose-low DE maltodextrin (9-12), carbohydrate (trehalose) and non-carbohydrate (WPI), or trehalose-high DE maltodextrin (23-27) as wall materials; and (iv) ability of the SL and LBL spray dried structures to protect encapsulated lutein and all-trans-β-carotene upon storage in the vicinity of the glass transition temperature (Tg). LBL interfacial formation was confirmed by charge reversal in ζ-potential. Depletion flocculation occurred in LBL systems but deflocculation was possible in systems with sufficient primary layer. Coalescence was observed in systems with insufficient primary layer. Systems with higher amount of primary layer and total solids contents exhibited the highest stability against creaming. High total solids (45-50%) SL and LBL emulsions were successfully spray dried to give free flowing powders with differences in critical powder characteristics. Carotenoids degradation followed first order kinetics and increased with storage temperature but was less rapid in dehydrated LBL emulsions. Two-step degradation kinetics displaying rapid initial decrease followed by a second slower degradation was observed in spray dried systems. There was non-Arrhenian increase in carotenoids degradation with increasing storage temperature during the rapid initial degradation in spray dried emulsions and in freeze-dried emulsions. Carotenoids retention was higher in LBL systems upon long term storage. LBL interfacial structuring is applicable in formulated materials to control the stability of oil-soluble bioactives in the food and pharmaceutical industries. en
dc.description.sponsorship Department of Agriculture, Food and the Marine, Ireland (Food Institutional Research Measure (FIRM) project 11-F-001) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2017, Aaron Soon Liang Lim. en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/ en
dc.subject Lutein en
dc.subject β-carotene en
dc.subject Spray drying en
dc.subject Freeze-drying en
dc.subject Layer-by-layer en
dc.subject O/W emulsion en
dc.subject High solids en
dc.title Design of high solids emulsions for dehydration and carotenoids stabilisation en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.check.info No embargo required en
dc.description.version Accepted Version
dc.contributor.funder Department of Agriculture, Food and the Marine, Ireland en
dc.description.status Not peer reviewed en
dc.internal.school Food and Nutritional Sciences en
dc.check.type No Embargo Required
dc.check.reason No embargo required en
dc.check.opt-out No en
dc.thesis.opt-out false
dc.check.embargoformat Not applicable en
ucc.workflow.supervisor yrjo.roos@ucc.ie
dc.internal.conferring Summer 2017 en


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