Publication

Abstract : Encapsulation can be used to stabilize, enhance efficiency and for smart delivery of bioactives. Fish oil (FO) and laminarin (LAM) in food provides manifold health benefits. The aim of this study was to elucidate the impact of ultrasound power (USP) (19.38 Wcm−2) and processing time (10, 30 min) using banana native starch (BNS)and faba bean protein (FBP) as polysaccharide-protein based pickering emulsion for encapsulating the bioactives and deciphering its functional properties. Intensification of USP has enhanced the emulsion viscocity, reduced particle size, attributed to the improved interfacial properties. Tribology studies exhibited optimum friction with USP whereas very low friction was observd with homogenization. USP helped to protect against spontaneous oxidation of air-sensitive fish oil and laminarin coated in starch-protein microcapsules. Similarly, the antioxidant properties were found to be higher in samples subjected to short duration of higher USP (US 100:10M) than other treatments. In contrast, homogenization alone exhibited minimal antioxidant activity and higher peroxide activity due to improper encapsulation of FO and LAM. Application of USP created pores in the wall materials which inturn resulted in better entrapment of bioactive compounds. Correspondingly, degree of covalent bonding increased by the application of USP as evidenced through FTIR analysis. In summary, USP (38 Wcm−2) for shorter duration (10 min) or USP (19 Wcm-2) for 30 min could be an ideal choice for enhancing encapsulation efficiency of bioactives like FO and LAM in starch and protein based coacervates.