Outline Outline Introduction Objective of research Obj i f h - - PDF document

Oral Presentation CRDC 5 21/07/54 1

Effect of tamarind seed kernel flour, gum arabic and maltodextrin on encapsulation efficiency and stability of W/O/W emulsion

Present By Tanawan Wanthong

Wanthong, T.1, Harnsilawat T1. and Maisuthisakul, P.2

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1Faculty of Agro‐Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Chatuchak

Bangkok 10900.

2School of Science and Technology, University of the Thai Chamber of Commerce, Dindaeng,

Huakwang, Bangkok 10400.

Outline Outline

Introduction

Obj i f h

Objective of research Materials and Methods Results and Discussion Conclusions Acknowledgements Conclusions

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References

Oral Presentation CRDC 5 21/07/54 2

Introduction Introduction

Encapsulation is the Encapsulation is the technique by which one material or a mixture of materials is coated with or entrapped within another material or system

wall core

(Madene et al., 2006) .

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Introduction (cont.) Introduction (cont.)

Water‐in‐oil‐in‐water (W/O/W) multiple emulsions are emulsion systems where smaller water droplets are entrapped within larger oil droplets that in turn are dispersed in a continuous water phase (Matsumoto et al., 1976).

Multiple emulsion Multiple emulsion

Homogenizer Water Oil

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W/O W/O Water Homogenizer W/O/W

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Introduction (cont.) Introduction (cont.)

Natural polysaccharides (e.g. gum arabic), can be used in W/O/W multiple emulsion alone or in multiple emulsion alone or in combination with polysaccharide, due to their stability at the interface

• r their functions as stabilizer .

Natural polysaccharides may be

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Natural polysaccharides may be included in the external aqueous phase

• f W/O/W emulsion to improve the

encapsulation efficiency (EE) and stability.

Introduction (cont.) Introduction (cont.)

Gum arabic is a versatile ingredient used in food systems due to its molecular flexibility food systems due to its molecular flexibility (Islam et al., 1997). Functions of gum arabic include emulsification, encapsulation, stabilization, water binding, adhesion, film forming and dietary fibre

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(Verbeken et al., 2003).

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Introduction (cont.) Introduction (cont.)

Maltodextrin are digestive byproducts of starch that contain linear amylose and starch that contain linear amylose and branched amylopectin degradation products. They are widely used in the food industry as functional biopolymer ingredients to provide desirable texture, stability, appearance and

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• flavor. (Chronakis, 1998)

Introduction (cont.) Introduction (cont.)

Tamarind seed kernel flour (TKF) is derived f h d f i d i di i from the seeds of Tamarindus indica Linn. Refined tamarind seed polysaccharide is used as a thickening, stabilizing and gelling agent in the food industry, particularly in Japan where it is a permitted food additive (Gidley et al., 1991; Glicksman 1986)

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1991; Glicksman, 1986).

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Objective Objective

To study the effect of type of hydrocolloid on y yp y stability of encapsulation from methyl gallate in W/O/W multiple emulsion.

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Materials Materials

Soybean oil Methyl gallate (MG) Distilled water PGPR 4125 (HLB~1.5) Tween 80 (HLB~15) NaCl Tamarind seed kernel flour (TKF) G bi (GA)

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Gelatin (TypeA, Bloom100) Gum arabic (GA) Maltodextrin (Md20)

Oral Presentation CRDC 5 21/07/54 6

Methods Methods

MG+gelatin+ NaCl in distilled water (20%w/w) PGPR in soybean oil (80%w/w)

Mixing

speed 12000 rpm, 2 min

Homogenizing

pressure 3000 psi, 3 time

water in oil emulsions

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Methods (cont.) Methods (cont.)

water in oil emulsion 10%w/w Tween 80 in distilled water (90%w/w) d TKF+GA+ TKF+GA TKF+Md20 Md20

Mixing speed 12000 rpm, 2 min heating 50°C, 30 min W/O/W emulsions

• Droplet size
• Creaming index
• Viscosity
• Encapsulation efficiency

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Oral Presentation CRDC 5 21/07/54 7

Results and Discussion Results and Discussion

100

ency (%)

80 90

TKF:GA TKF:Md TKF:GA:Md Encapsulation efficie

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Figure 1 Effect of tamarind seed kernel flour gum arabic and maltodextrin on encapsulation efficiency of W/O/W emulsion containing methyl gallate.

Results and Discussion Results and Discussion

1.5 0.5 1

TKF:GA TKF:Md TKF:GA:Md Droplet size(μm)

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Figure 2 Effect of tamarind seed kernel flour gum arabic and maltodextrin on droplet size of W/O/W emulsion containing methyl gallate.

Oral Presentation CRDC 5 21/07/54 8

Results and Discussion Results and Discussion

70 80

%)

HE Hs 10 20 30 40 50 60

TKF:GA TKF:Md TKF:GA:Md Creaming index (%

%CI=100(Hs/HE)

Hs: The height of the serum layer HE: The total height of the emulsion

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Figure 3 Effect of tamarind seed kernel flour gum arabic and maltodextrin on creaming index

• f W/O/W emulsion containing methyl gallate.

TKF:GA TKF:Md TKF:GA:Md

Results and Discussion Results and Discussion

40 45 5 10 15 20 25 30 35

TKF:GA TKF:Md TKF:GA:Md Viscosity (mPa.s)

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Figure 4 Effect of tamarind seed kernel flour gum arabic and maltodextrin on viscosity of W/O/W emulsion containing methyl gallate.

Oral Presentation CRDC 5 21/07/54 9

Conclusions Conclusions

Emulsion systems from TKF–GA conjugates gave more stable and higher EE than that of gave more stable and higher EE than that of TKF–Md20 system. The droplet size of emulsion using TKF–GA conjugate was smaller than that of TKF–Md20 system. y Using TKF–GA–Md20 system showed decreasing of methyl gallate EE and stability comparing to TKF–Md20 or TKF–GA systems.

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Acknowledgements Acknowledgements

This research was partially supported by p y pp y University of the Thai Chamber of Commerce Fund, Kasetsart University Graduate School and the Kasetsart University Research and Development Institute (KURDI).

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Oral Presentation CRDC 5 21/07/54 10

References References

Chronakis, I.S., 1998, On the molecular characteristics, compositional properties, and structural-functional mechanisms of maltodextrins: A review, Critical Reviews in Food Science and Nutrition 38:599–637. dl llf d l d d Gidley, M.J., Lillford, P.J., Rowlands, D.W., Lang, P., Dentini, M. and Crescenzi V., 1991, Structure and solution properties of tamarind‐seed polysaccharide, Carbohydrate Research 214:299–314. Glicksman, M. 1986, Food hydrocolloids, CRC Press. Boca Raton. FL. 191–202 p. Islam, A. M., Phillips, G. O., Sljivo, A., Snowden, M. J., and Williams, P. A.,1997, A review

• f recent developments on the regulatory, structural and functional aspects
• f gum arabic. Food Hydrocolloids, 11:493–505.

Madene, A., M. Jacquot, J. Scher and Desobry S., 2006. Flavor encapsulation and controlled release: a review Int J Food Sci Tech 41: 1‐21 controlled release: a review. Int. J. Food Sci. Tech. 41: 1‐21. Matsumoto, S. Kita, Y. and Yonezawa, D., 1976, An attempt at preparing water‐in‐oil‐in‐ water multiple phase emulsions, J Colloid Interface Sci, 57:353‐361. Verbeken, D., Dierckx, S., and Dewettinck, K., 2003, Exudate gums: Occurrence, production, and applications, Applied Microbiology and Biotechnology, 63:10–21.

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Thank you for your kind attention

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