School of Chemistry - Research Publications
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ItemNo Preview AvailableUltrasonic microencapsulation of oil-soluble vitamins by hen egg white and green tea for fortification of food(ELSEVIER SCI LTD, 2021-08-15)We report the microencapsulation of oil soluble vitamins (A, D and E) using a one pot ultrasonic process and raw egg white proteins as a shell material. Green tea catechin/iron complex coating method was further developed to impart UV filtering property to the microcapsules in order to protect the encapsulated nutrients from photodegradation. The microcapsules showed antibacterial properties and long shelf-life. The encapsulated vitamins were protected from degradation upon heating, UV irradiation, simulated storage/transit and cooking processes. The in-vitro digestion study showed that functional vitamin D can be potentially released in the gastrointestinal tract improving vitamin D availability by more than 2-fold compared to the free vitamin. The vitamin D microcapsules were highly stable and maintained their microstructures once incorporated into staple food products. The low-cost egg white shell encapsulated vitamins can improve the nutritional value of staple food products to combat maternal and child malnutrition.
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ItemSound methods for the synthesis of nanoparticles from biological molecules(ROYAL SOC CHEMISTRY, 2021-09-07)The development of simple, green, reproducible, and scalable approaches for synthesizing nanoparticles from biomolecules is important to advance nanomaterials towards therapeutic applications. Microreactors generated by high frequency ultrasound provide a one pot-platform to alter the physiochemical properties and stability of various types of biomolecules to ultimately generate multifunctional nanoparticles with controlled size and morphology. Herein, recent advancements in the field of nanoparticles fabrication from amino acids, phenolics, peptides and proteins using both high and low frequency ultrasound are reviewed. In particular, the sound driven self-assembly of biomolecules into nanoparticles by using high frequency ultrasound, as an emerging and innovative approach, is discussed in detail.
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ItemUltrasound-Assisted Microencapsulation of Soybean Oil and Vitamin D Using Bare Glycogen Nanoparticles(MDPI, 2021-09)Ultrasonically synthesized core-shell microcapsules can be made of synthetic polymers or natural biopolymers, such as proteins and polysaccharides, and have found applications in food, drug delivery and cosmetics. This study reports on the ultrasonic synthesis of microcapsules using unmodified (natural) and biodegradable glycogen nanoparticles derived from various sources, such as rabbit and bovine liver, oyster and sweet corn, for the encapsulation of soybean oil and vitamin D. Depending on their source, glycogen nanoparticles exhibited differences in size and 'bound' proteins. We optimized various synthetic parameters, such as ultrasonic power, time and concentration of glycogens and the oil phase to obtain stable core-shell microcapsules. Particularly, under ultrasound-induced emulsification conditions (sonication time 45 s and sonication power 160 W), native glycogens formed microcapsules with diameter between 0.3 μm and 8 μm. It was found that the size of glycogen as well as the protein component play an important role in stabilizing the Pickering emulsion and the microcapsules shell. This study highlights that native glycogen nanoparticles without any further tedious chemical modification steps can be successfully used for the encapsulation of nutrients.