Microencapsulation of Safflower Oil Using Complex Coacervates Between Hydrolyzed Karaya Gum and Protein Isolate from Phaseolus Lunatus

Các tác giả

  • Vinh Tien Nguyen Ho Chi Minh City University of Technology and Education, Vietnam https://orcid.org/0000-0002-1863-4138
  • Nga Thi Vo Ho Chi Minh City University of Technology and Education, Vietnam
  • Thi Hoan Pham Ho Chi Minh City University of Technology and Education, Vietnam
  • Thai Anh Nguyen Ho Chi Minh City University of Technology, Vietnam - Vietnam National University Ho Chi Minh City, Vietnam
  • Khanh Son Trinh Ho Chi Minh City University of Technology and Education, Vietnam https://orcid.org/0000-0002-6365-2693

Email tác giả liên hệ:

tiennv@hcmute.edu.vn

DOI:

https://doi.org/10.54644/jte.2024.1583

Từ khóa:

Polyelectrolyte complex, Oxidative stability, Lima bean, Sterculia gum, Microcapsules

Tóm tắt

This research focused on optimizing microencapsulation techniques for safflower oil using the complex coacervate between hydrolyzed karaya gum and Lima bean protein isolate and analyzing the influence of various drying methods on encapsulation efficiency and stability. Optimal complex formation for microencapsulation was achieved using a 1:3 ratio of karaya gum to protein isolate, with a recovery efficiency of 86.4% at pH 3.6. High-speed homogenization (9000 rpm) and an increased emulsifier concentration (2% Tween 80) significantly improved microcapsule droplet size distribution, with a marked reduction in microcapsule droplet size and increase in uniformity. By comparing freeze-drying, vacuum drying, and convective drying, freeze-drying emerged as the superior method, enhancing color, solubility and oxidative stability. Overall, our findings highlight the critical role of drying techniques in the microencapsulation process, presenting freeze-drying as an effective approach to improve the stability and functional properties of encapsulated ingredients in food products.

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Tiểu sử của Tác giả

Vinh Tien Nguyen, Ho Chi Minh City University of Technology and Education, Vietnam

Nguyen Vinh Tien received the specialist degree in chemistry from Tula State University, Tula, Russia in 2009 and the Ph.D degree in chemistry also from Tula State University in 2014. From 12/2013 to 12/2014, he was a probationary lecturer at the department of Chemical Technology, faculty of Chemical and Food Technology, Ho Chi Minh City University of Technology and Education, Ho Chi Minh City, Vietnam. From 12/2014 till now, he worked as a full-time lecturer in the same faculty. His research interests include nanomaterials and polymeric materials applied in food technology, synthesis of curcumin derivatives and analogues. Email: tiennv@hcmute.edu.vn  ORCID:  https://orcid.org/0000-0002-1863-4138

Nga Thi Vo, Ho Chi Minh City University of Technology and Education, Vietnam

Vo Thi Nga received a PhD degree at Vietnam National University HCMC, VNUHCM-University of Science.  Her fields of interest: Investigation of chemical constituents of the herb, including extraction, isolation and elucidation of natural product structures; and in-vitro and in-vivo biological activity assay of natural products. Working for Ho Chi Minh City University of Technology and Education since 2001. Email: ngavt@hcmute.edu.vn

Thi Hoan Pham, Ho Chi Minh City University of Technology and Education, Vietnam

Pham Thi Hoan received the B.S. degree in food technology from Tver State Technical University, Russia in 2010 and the Ph.D degree in Technology and commodity science of food products, functional and specialized products and public catering from Moscow State University of Food Production, Russia in 2014.From 6/2015 tull now, she has been being a lecturer in Ho Chi Minh city University of Technology and Education, Ho Chi Minh city, Vietnam. Her research interest includes food processing; acquisition and application of active substances in food processing; application of enzymes in food processing. Email: hoanpt@hcmute.edu.vn

Thai Anh Nguyen, Ho Chi Minh City University of Technology, Vietnam - Vietnam National University Ho Chi Minh City, Vietnam

Nguyen Thai Anh received his Bachelor's degree in Environmental Engineering from Ho Chi Minh City University of Technology, Vietnam in 2006. He later earned his Master's degree in Environmental Management from the same university in 2011 and his PhD in Environmental Engineering from National Cheng Kung University, Taiwan in 2016.

With over 15 years of experience in the field of environmental protection, Dr. Nguyen has worked in consulting firms, manufacturing companies, a lecturer at Ho Chi Minh City University of Technology and Education. At the present, he is a lecturer at Ho Chi Minh City University of Technology, Vietnam National University, Ho Chi Minh City – VNU-HCM.

His main research interests include wastewater treatment, solid waste management, environmental technologies, and sustainable development. Email: anhnt83@hcmut.edu.vn

Khanh Son Trinh, Ho Chi Minh City University of Technology and Education, Vietnam

Trinh Khanh Son received a B.S. in Biology from HCMC University of Science, Ho Chi Minh City, Vietnam, in 2000 and an M.E. in Food Science and Technology from HCMC University of Technology, Ho Chi Minh City, Vietnam, in 2006. In 2013, he received a Ph.D. degree in Agricultural Biotechnology at Seoul National University,  Seoul,  Korea.  From  2004  to  2008,  he  was  a  lecturer  at  Food  Technology  Department,  Saigon Technology University, Ho Chi Minh City, Vietnam. From 2012 up to now, he was a lecturer at the Faculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City, Vietnam. From 2019 up to now, he has been an Assoc. Professor and Vice Dean of the Faculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City, Vietnam. His research interest includes food sciences, fermentation, andnutritional science. Tel: (+84)(0) 935 133 734. Email: sontk@hcmute.edu.vn. ORCID:  https://orcid.org/0000-0002-6365-2693

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Tải xuống

Đã Xuất bản

2024-06-28

Cách trích dẫn

[1]
Vinh Tien Nguyen, Nga Thi Vo, Thi Hoan Pham, Thai Anh Nguyen, và Khanh Son Trinh, “Microencapsulation of Safflower Oil Using Complex Coacervates Between Hydrolyzed Karaya Gum and Protein Isolate from Phaseolus Lunatus”, JTE, vol 19, số p.h 03, tr 65–76, tháng 6 2024.

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T. 19 S. 03 (2024)

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