عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
شماره کتابشناسی ملی
شماره
TL50603
زبان اثر
زبان متن نوشتاري يا گفتاري و مانند آن
انگلیسی
عنوان و نام پديدآور
عنوان اصلي
Effect of Proteins and Maltodextrins as Coating Materials in the Microencapsulation of Phenolic Compounds Derived from Fresh, Wrinkled Jujube
نام عام مواد
[Thesis]
نام نخستين پديدآور
Montero, Cristina
نام ساير پديدآوران
Delgado-Licon, Efren
وضعیت نشر و پخش و غیره
نام ناشر، پخش کننده و غيره
New Mexico State University
تاریخ نشرو بخش و غیره
2019
يادداشت کلی
متن يادداشت
70 p.
یادداشتهای مربوط به پایان نامه ها
جزئيات پايان نامه و نوع درجه آن
M.S.
کسي که مدرک را اعطا کرده
New Mexico State University
امتياز متن
2019
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
Jujubes have a high content of antioxidants, vitamins, and minerals that can be used as food additives. The objective of this research was to determine the effect of maltodextrin, gum arabic and glandless cottonseed meal protein as coating materials at different ratios in the microencapsulation of phenolic compounds extracted from jujube fruit. Extraction and microencapsulation parameters for phenolic compounds of jujube were determined, measuring total phenolic content at the time of extraction, and after microencapsulation with maltodextrins and gum arabic or glandless cottonseed meal protein at different ratios (10:0, 8:2, and 6:4). The effect of storage time and temperature on phenolic compounds was also analyzed. Ethanol and methanol solvents were analyzed to determine the most efficient extraction solvent. The antioxidant activity of the phenolic compounds was also determined. Results showed a total phenolic content (TPC) at the time of extraction of 88.20±9.989 mg GAE/g DM, DPPH inhibition of 63.06±5.901%, 556.06±20.662 µmol AEAC/g DW and SOD inhibition of 54±9.071%. Storage time showed a decrease of TPC from 94.36 to 57.73 mg GAE/g DW in 28 days, showing a degradation of 38.81%. Methanol showed a better yield of TPC with 84.93±22.261 mg GAE/g DM, compared to ethanol (64.95±15.284 mg GAE/g DM). After microencapsulation, TPC was reduced to 18.9-37.98 mg GAE/g DW, meaning that 59-78% of the total phenolic content at time of extraction was lost during the encapsulation process. The treatment with the best encapsulation efficiency was MD 10%. The treatments with GCSM showed a higher surface phenolic content than other treatments. Jujube has a considerable yield of phenolic compounds with high antioxidant activity that are not stable in solution, therefore microencapsulation must be done the same day of extraction. The option for microencapsulation is maltodextrin/gum arabic with a ratio of 8:2.
اصطلاحهای موضوعی کنترل نشده
اصطلاح موضوعی
Food Science
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )
مستند نام اشخاص تاييد نشده
Montero, Cristina
نام شخص - ( مسئولیت معنوی درجه دوم )
مستند نام اشخاص تاييد نشده
Delgado-Licon, Efren
شناسه افزوده (تنالگان)
مستند نام تنالگان تاييد نشده
New Mexico State University
دسترسی و محل الکترونیکی
نام الکترونيکي
مطالعه متن کتاب وضعیت انتشار
فرمت انتشار
p
اطلاعات رکورد کتابشناسی
نوع ماده
[Thesis]
کد کاربرگه
276903
اطلاعات دسترسی رکورد
سطح دسترسي
a
تكميل شده
Y
