The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

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ZANDI MOHSEN

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Journal: Research and Innovation in Food Science and Technology Year:2019 | Volume:8 | Issue:3 Page(s): 285-296

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Title

The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels

Author(s)

ZANDI MOHSEN | Issue Writer Certificate

Keywords

Controlled ReleasedQ1

Flow BehaviorQ2

Micro-GelQ1

Particle SizeQ1

Vitamin BQ1

Abstract

Fluid gels already proposed to deliver flavors and nutrients safely. In this paper, our earlier research was applied for mechanical, rheological and release evaluation of the vitamin encapsulated alginate-whey protein microcapsules. The results indicated that the size distribution of alginate-whey protein microcapsules depended on the whey protein concentration, alginate concentration, and emulsification method; the mean diameters of these microcapsules slightly increased as the whey protein and alginate concentration increased. The microcapsules containing riboflavin and biotin showed significant changes in mean diameter volume, but vitamin stability did not change during 30 days at 4 ° C. The Micro-Gels emulsified by ultrasound exhibited a decrease in stiffness than those produced by high-shear blending. The vitamin encapsulated alginate-whey protein microcapsules emulsified by ultrasound were quite stable compared to microcapsule emulsified with the agitator. These Micro-Gel suspensions exhibit a fluid-like behavior. We founded that the release from these microcapsules mainly occurred by diffusion mechanisms. In summary, this research suggested that alginate-whey protein microcapsules can protect the active and bioactive agent against stomach condition. Our developed vesicular system could be used to nutrient delivery or controlled nutrient release.

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APA: Copy

ZANDI, MOHSEN. (2019). The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 8(3 ), 285-296. SID. https://sid.ir/paper/234071/en

Vancouver: Copy

ZANDI MOHSEN. The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;8(3 ):285-296. Available from: https://sid.ir/paper/234071/en

IEEE: Copy

MOHSEN ZANDI, “The Mechanical, Rheological and Release Properties of Riboflavin and Biotin Encapsulated Alginate-whey Protein Micro-Gels,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 8, no. 3 , pp. 285–296, 2019, [Online]. Available: https://sid.ir/paper/234071/en

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