Sugar matrices in stabilization of bioactives by dehydration

dc.check.embargoformatNot applicableen
dc.check.infoNo embargo requireden
dc.check.opt-outNot applicableen
dc.check.reasonNo embargo requireden
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dc.contributor.advisorRoos, Yrjö H.en
dc.contributor.authorZhou, Yankun
dc.contributor.funderDepartment of Agriculture, Food and the Marine, Irelanden
dc.date.accessioned2013-04-08T12:14:16Z
dc.date.available2013-04-08T12:14:16Z
dc.date.issued2013
dc.date.submitted2013
dc.description.abstractDevelopment of functional foods with bioactive components requires component stability in foods and ingredients. Stabilization of sensitive bioactive components can be achieved by entrapment or encapsulation of these components in solid food matrices. Lactose or trehalose was used as the structure-forming material for the entrapment of hydrophilic ascorbic acid and thiamine hydrochloride or the encapsulation of oil particles containing hydrophobic α-tocopherol. In the delivery of hydrophobic components, milk protein isolate, soy protein isolate, or whey protein isolate were used as emulsifiers and, in some cases, applied in excess amount to form matrices together with sugars. Dehydrated amorphous structures with bioactives were produced by freezing and freeze-drying. Experimental results indicated that: (i) lactose and trehalose showed similar water sorption and glass transition but very different crystallization behavior as pure sugars; (ii) the glass transition of sugar-based systems was slightly affected by the presence of other components in anhydrous systems but followed closely that of sugar after water plasticization; (iii) sugar crystallization in mixture systems was composition-dependent; (iv) the stability of bioactives was better retained in the amorphous matrices, although small losses of stability were observed for hydrophilic components above glass transition and for hydrophobic components as a function of water activity; (v) sugar crystallization caused significant loss of hydrophilic bioactives as a result of the exclusion from the continuous crystalline phase; (vi) loss of hydrophobic bioactives upon sugar crystallization was a result of dramatic change of emulsion properties and the exclusion of oil particles from the protecting structure; (vii) the double layers at the hydrophilic-hydrophobic interfaces improved the stability of hydrophobic bioactives in dehydrated systems. The present study provides information on the physical and chemical stability of sugar-based dehydrated delivery systems, which could be helpful in designing foods and ingredients containing bioactive components with improved storage stability.en
dc.description.sponsorshipDepartment of Agriculture and Food (FIRM)en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Version
dc.format.mimetypeapplication/pdfen
dc.identifier.citationZhou, Y. 2013. Sugar matrices in stabilization of bioactives by dehydration. PhD Thesis, University College Cork.en
dc.identifier.endpage182
dc.identifier.urihttps://hdl.handle.net/10468/1027
dc.language.isoenen
dc.publisherUniversity College Corken
dc.rights© 2013, Yankun Zhouen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/en
dc.subjectSugaren
dc.subjectBioactivesen
dc.subjectFreeze-dryingen
dc.subjectStabilityen
dc.subjectEmulsionen
dc.subject.lcshFunctional foodsen
dc.subject.lcshSugar--Analysisen
dc.subject.lcshBioactive compoundsen
dc.thesis.opt-outfalse*
dc.titleSugar matrices in stabilization of bioactives by dehydrationen
dc.typeDoctoral thesisen
dc.type.qualificationlevelDoctoralen
dc.type.qualificationnamePhD (Food Science and Technology)en
ucc.workflow.supervisoralancollins@ucc.ie*
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