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

21/07/54 Oral Presentation CRDC 5 Effect of tamarind seed kernel flour, gum arabic and maltodextrin on encapsulation efficiency and stability of W/O/W emulsion Wanthong, T. 1 , Harnsilawat T 1 . and Maisuthisakul, P. 2 Present By Tanawan Wanthong 1 Faculty of Agro ‐ Industry, Kasetsart University, 50 Ngam Wong Wan Rd, Chatuchak Bangkok 10900. 2 School of Science and Technology, University of the Thai Chamber of Commerce, Dindaeng, 1 Huakwang, Bangkok 10400. Outline Outline � Introduction � Objective of research Obj i f h � Materials and Methods � Results and Discussion � Conclusions � Conclusions � Acknowledgements � References 2 1

21/07/54 Oral Presentation CRDC 5 Introduction Introduction Encapsulation is the Encapsulation is the technique by which one wall core material or a mixture of materials is coated with or entrapped within another material or system (Madene et al ., 2006) . 3 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 W/O/W Water W/O W/O Oil Homogenizer Water Homogenizer 4 2

21/07/54 Oral Presentation CRDC 5 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 or their functions as stabilizer . Natural polysaccharides may be Natural polysaccharides may be included in the external aqueous phase of W/O/W emulsion to improve the encapsulation efficiency (EE) and stability. 5 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 (Verbeken et al., 2003). 6 3

21/07/54 Oral Presentation CRDC 5 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 flavor. (Chronakis, 1998) 7 Introduction (cont.) Introduction (cont.) Tamarind seed kernel flour (TKF) is derived from the seeds of Tamarindus indica Linn. f h d f i d i di i 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) 1991; Glicksman, 1986). 8 4

21/07/54 Oral Presentation CRDC 5 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. 9 Materials Materials � Soybean oil � Methyl gallate (MG) � Distilled water � NaCl � PGPR 4125 (HLB~1.5) � Tamarind seed kernel flour (TKF) � Tween 80 (HLB~15) � G � Gum arabic (GA) bi (GA) � Gelatin (TypeA, Bloom100) � Maltodextrin (Md20) 10 5

21/07/54 Oral Presentation CRDC 5 Methods Methods MG+gelatin+ PGPR in soybean oil NaCl in distilled (80%w/w) water (20%w/w) Mixing speed 12000 rpm, 2 min pressure 3000 psi, 3 time Homogenizing water in oil emulsions 11 Methods (cont.) Methods (cont.) Tween 80 in distilled water water in oil emulsion (90%w/w) 10%w/w TKF+GA+ TKF+GA TKF+Md20 d Md20 Mixing speed 12000 rpm, 2 min heating 50 ° C, 30 min • Droplet size W/O/W emulsions • Creaming index • Viscosity • Encapsulation efficiency 12 6

21/07/54 Oral Presentation CRDC 5 Results and Discussion Results and Discussion 100 ency (%) Encapsulation efficie 90 80 TKF:GA TKF:Md TKF:GA:Md Figure 1 Effect of tamarind seed kernel flour gum arabic and maltodextrin on encapsulation efficiency of W/O/W emulsion containing methyl gallate. 13 Results and Discussion Results and Discussion 1.5 Droplet size( μ m) 1 0.5 0 TKF:GA TKF:Md TKF:GA:Md Figure 2 Effect of tamarind seed kernel flour gum arabic and maltodextrin on droplet size of W/O/W emulsion containing methyl gallate. 14 7

21/07/54 Oral Presentation CRDC 5 Results and Discussion Results and Discussion H E H s 80 70 %) Creaming index (% 60 %CI=100(H s /H E ) 50 40 H s : The height of the serum layer H E : The total height of the emulsion 30 20 10 0 TKF:GA TKF:GA TKF:Md TKF:Md TKF:GA:Md TKF:GA:Md Figure 3 Effect of tamarind seed kernel flour gum arabic and maltodextrin on creaming index of W/O/W emulsion containing methyl gallate. 15 Results and Discussion Results and Discussion 45 40 Viscosity (mPa.s) 35 30 25 20 15 10 5 0 TKF:GA TKF:Md TKF:GA:Md Figure 4 Effect of tamarind seed kernel flour gum arabic and maltodextrin on viscosity of W/O/W emulsion containing methyl gallate. 16 8

21/07/54 Oral Presentation CRDC 5 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. 17 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). 18 9

21/07/54 Oral Presentation CRDC 5 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. Gidley, M.J., Lillford, P.J., Rowlands, D.W., Lang, P., Dentini, M. and Crescenzi V., 1991, dl llf d l d d 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 of recent developments on the regulatory, structural and functional aspects of 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. 19 Thank you for your kind attention 20 10