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All Journal International Journal on Food, Agriculture and Natural Resources (IJFANRES)
Shinjiro Ogita
Prefectural University of Hiroshima, Shobara, Japan
Agriculture, Biological Sciences & Forestry

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Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice Lailatul Azkiyah; Yukihiro Yamamoto; Shinjiro Ogita; Tomoyuki Yoshino
International Journal on Food, Agriculture and Natural Resources Vol 1, No 1 (2020): IJ-FANRes
Publisher : Food, Agriculture and Natural Resources - NETWORKS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46676/ij-fanres.v1i1.1

Abstract

Lemon (Citrus limon) juice was nanoencapsulated in whey protein concentrate (WPC)-pectin complex coacervates, and then dried using freeze-drying to produce solid nanocapsules. To optimize the nanoencapsulation condition, central composite design (CCD) of response surface methodology (RSM) was implemented. WPC (%), pectin (%) and pH level were taken as variables, while antioxidant activity and D-limonene content as responses. The optimized condition was in 6.0% WPC and 3.0% pectin at pH 3.1 by maximize the responses. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images showed the morphology of lemon juice nanocapsules as spherical nanoparticles with an average size of 22.3 nm.
Co-Authors Azkiyah, Lailatul Tomoyuki Yoshino Yukihiro Yamamoto