Vitamin E-loaded, ultrasound-dried microcapsules stabilized by modified pea protein isolate

Micronutrient deficiency is a serious public health concern that significantly contributes to poor human health on a global scale. Integrating micronutrient-rich or fortified foods into diets is one of the most practical ways to alleviate micronutrient deficiency. However, despite an increasing focus on the health benefits of micronutrients, their intake remains below the recommended levels worldwide. Vitamin E is one of the lipid-soluble micronutrients known for its essential functions in the human body. As Vitamin E is unstable, it must be encapsulated using a suitable technique to prevent degradation and increase bioavailability. Traditionally, high-pressure homogenization and micro-fluidization are used for the formation of emulsion delivery systems. However, these technologies come with some drawbacks, such as higher costs and heat generation. Choosing the right emulsifier is an important step in developing effective emulsion systems. In general, an emulsifier should possess good functional and encapsulation properties, along with the ability to prevent degradation of the encapsulated compound. Pea protein isolate has emerged as a popular choice as an emulsifier due to its amphiphilicity and plant-based origin. However, the processing history that the pea protein isolate undergoes, from its extraction to dehydration, can impact its functional properties as an emulsifier. Pea protein is traditionally produced by extracting it from pea flour followed by dewatering using methods such as hot air drying, spray drying, or freeze drying to obtain protein powders. These drying methods are energy-intensive, operate at high temperatures, and some need a long time to finish drying (e.g., hot air drying and freeze drying), often leading to protein denaturation and loss of protein functional properties. In this thesis, we aimed to address some of the abovementioned issues, by focusing mainly on the validation of ultrasonic non-thermal drying technology for producing powders with significantly improved product characteristics. We first developed a sustainable and easy-to-implement method using an alkaline pH-shifting and ultrasonication combined method to produce stable emulsion systems for the microencapsulation of Vitamin E. We then investigated the use of a non-thermal ultrasonic contact dryer to produce functionalized pea protein powders with improved physical, functional, and encapsulation properties. Subsequently, using the developed encapsulation method (as described in Aim 1) and functionalized pea protein isolated (obtained in Aim 2 and 3) as an emulsifier, primary oil-in-water (O/W) emulsions were created for encapsulating VE. Finally, these emulsions were subjected to non-thermal ultrasonic contact drying, which resulted in improved encapsulation efficiency, stability, and bioavailability of Vitamin E. This sustainable, eco-friendly technology offers a superior alternative to conventional drying methods for producing high-quality emulsion products.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2023

Author dc:creator

• Kapoor, Ragya

Contributors dc:contributor

• Feng, Hao
• Lee, Youngsoo
• Cadwallader, Keith R
• Wang, Yi-Cheng

• Vitamin E
• Pea Protein Isolate
• Emulsion Delivery Systems
• Ultrasonic Non-thermal Drying Technology

Statement dc:rights

• ©2023 Ragya Kapoor

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/120512

OAI record oai:identifier

https://www.ideals.illinois.edu/oai-pmh?verb=GetRecord&metadataPrefix=etdms&identifier=oai%3Awww.ideals.illinois.edu%3A2142%2F120512