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Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying
Thesis (PhD (Food Science))--University of Pretoria, 2017.
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| Format: | Thesis |
| Language: | English |
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2026
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| _version_ | 1867613596037414912 |
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| access_status_str | Open Access |
| author2 | Emmambux, Mohammad Naushad |
| author_browse | Emmambux, Mohammad Naushad |
| author_facet | Emmambux, Mohammad Naushad |
| collection | Thesis |
| description | Thesis (PhD (Food Science))--University of Pretoria, 2017. |
| format | Thesis |
| id | oai:repository.up.ac.za:2263/110121 |
| institution | University of Pretoria (South Africa) |
| language | English |
| last_indexed | 2026-06-10T12:38:39.160Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UPSpace — University of Pretoria Institutional Repository |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| source_str | UPSpace — University of Pretoria Institutional Repository |
| spelling | oai:repository.up.ac.za:2263/110121 Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying Emmambux, Mohammad Naushad bampet2001@yahoo.co.uk Duodu, Kwaku Gyebi Bamidele, Oluwaseun Peter Encapsulation Pasting Spray drying Palmitate Thesis (PhD (Food Science))--University of Pretoria, 2017. Encapsulation has been found useful in protecting bioactive components during processing, storage and provide stability for bioactive components when passing through the harsh condition of the stomach. Encapsulation can also be used for ascorbyl palmitate. Ascorbyl palmitate is a fatty acid ester of ascorbic acid which is fat soluble and heats stable. Ascorbyl palmitate penetrates the body cell than ascorbic acid because it is fat soluble, and it is converted to ascorbic acid after absorption in the red blood cell by enzymes esterase and lipase. This study aimed at (1) determine the effect of ascorbyl palmitate on the formation of amylose-lipid complexes with maize starch during pasting with the aim of encapsulating ascorbyl palmitate. (2) determine the effect of ascorbyl palmitate on the formation of amylose-lipid complexes with both native and high amylose maize starch during spray drying with the aim of encapsulating ascorbyl palmitate. (3) determine the stability of encapsulated ascorbyl palmitate during storage using different conditions with the aim of improving the stability of encapsulated ascorbyl palmitate. Pasting of starch with ascorbyl palmitate at 91 °C for 120 min resulted in the formation of type II amylose-lipid complexes as shown by DSC melting enthalpies. About 93% and 66% of ascorbyl palmitate were encapsulated when 15 mg and 50 mg was respectively added to maize starch during pasting. Less than 50% of the bound ascorbyl palmitate was released during pancreatic _-amylase hydrolysis suggesting that some of the complexes were not hydrolysed to release the ligand. The antioxidant activities of the ascorbyl palmitate correlated (R = 0.937) to the amount released during enzymatic hydrolysis. iv Spray drying of starches (normal and high amylose maize starch) with ascorbyl palmitate at 185 ± 1 °C resulted in the formation of type I amylose-lipid complexes and entrapment of ascorbyl palmitate in the maize starches. The entrapment of ascorbyl palmitate in maize starches was confirmed with confocal laser scanning microscopy (CLSM). About 67% and 72% of ascorbyl palmitate were encapsulated when 200 mg was added to native maize starch and high amylose maize starch during spray drying. This shows more ascorbyl palmitate bound with high amylose maize starch than native maize starch which shows the importance of amylose in complexation. Less than 40% of the bound ascorbyl palmitate was released during pancreatic _-amylase hydrolysis suggesting that some of the complexes were indigestible after 3 h. The antioxidant activities of the ascorbyl palmitate correlated (R=0.967) to the amount released during enzymatic hydrolysis. Encapsulation of ascorbyl palmitate in native maize starch and high amylose maize starch during pasting and spray drying make ascorbyl palmitate stable during storage at 40 °C in the dark when compared with un-encapsulated ascorbyl palmitate which was less stable. Encapsulated ascorbyl palmitate stored at 40 °C under ultraviolet light was also stable during storage when compared with un-encapsulated ascorbyl palmitate which was not stable. This is because the ultraviolet light accelerated the oxidative degradation of un-encapsulated ascorbyl palmitate in the starches (native maize starch and high amylose maize starch) breaking them down to 2,3-diketoglulonic acid which has no scavenging power. The encapsulated ascorbyl palmitate was protected from the oxidative degradation throughout the storage time (3 months). The scavenging power of released ascorbyl palmitate after storage remains unchanged as it the same when compared with the raw ascorbyl palmitate. Thus, encapsulation of ascorbyl palmitate in maize starches (normal and high amylose maize starch) during pasting and spray drying will help in the utilization of ascorbyl palmitate in the production of functional food that will help in scavenging free radicals in the body after consumption. Also, spray drying method is the best method of encapsulating ascorbyl palmitate because of the higher amount of ascorbyl palmitate that was encapsulated within a short processing time. Ascorbyl palmitate was more stable during processing and storage when encapsulated in maize starches. Food Science PhD (Food Science) 2026-05-15T17:26:21Z 2026-05-15T17:26:21Z 18/03/06 2017 Thesis http://hdl.handle.net/2263/110121 en application/pdf |
| spellingShingle | Encapsulation Pasting Spray drying Palmitate Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title | Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title_full | Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title_fullStr | Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title_full_unstemmed | Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title_short | Encapsulation, in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and Spray drying |
| title_sort | encapsulation in vitro release and storage stability of encapsulated ascorbyl palmitate with normal and high amylose maize starch by pasting and spray drying |
| topic | Encapsulation Pasting Spray drying Palmitate |
| url | http://hdl.handle.net/2263/110121 |