Chitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food application

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dc.contributor.authorKumar Lekshmi, R.G.
dc.contributor.authorRahima, M.
dc.contributor.authorChatterjee, N.S.
dc.contributor.authorTejpal, C.S.
dc.contributor.authorAnas, K.K.
dc.contributor.authorVishnu, K.V.
dc.contributor.authorSarika, K.
dc.contributor.authorAsha, K.K.
dc.contributor.authorAnandan, R.
dc.contributor.authorSuseela, Mathew
dc.date.accessioned2022-04-02T10:44:21Z
dc.date.available2022-04-02T10:44:21Z
dc.date.issued2019
dc.description.abstractSqualene, a triterpenoid compound possessing excellent bioactivities, is not being utilized as a functional food ingredient due to its high susceptibility to oxidation. In the present study, the feasibility of chitosan-whey protein as an efficient wall material for squalene encapsulation using spray drying technique was attempted for functional food applications. The encapsulation efficiency of the squalene powder was found to be 75.4 ± 0.22% whereas other physico-chemical properties such as moisture content, flowability, solubility, peroxide value, etc. have shown satisfactory results. The thermogravimetric analysis showed that chitosan-whey protein was able to retain the thermal stability of squalene up to a temperature of 422 °C. Furthermore, the functional food application of the encapsulated squalene in a bakery product (cake) exhibited significantly (p b 0.05) better properties in terms of oxidative stability, sensory attributes than that of cake with pure squalene and control treatment. Hence, it can be concluded that emulsification of squalene in chitosan-whey protein and its subsequent encapsulation by spray drying can be a potential process to produce oxidatively stable encapsulates for the development of functional foods.en_US
dc.identifier.citationhttps://doi.org/10.1016/j.ijbiomac.2019.05.153en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/6002
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectSqualeneen_US
dc.subjectThermogravimetric analysisen_US
dc.subjectFunctional foodsen_US
dc.subjectSolubilityen_US
dc.subjectOxidative stabilityen_US
dc.titleChitosan – Whey protein as efficient delivery system for squalene: Characterization and functional food applicationen_US
dc.typeArticleen_US
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