Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice

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 implem...

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Autores principales:	Lailatul Azkiyah, Yukihiro Yamamoto, Shinjiro Ogita, Tomoyuki Yoshino
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2020
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/7eb1640f61df45e68c7c1eaae7bf5e44
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spelling	oai:doaj.org-article:7eb1640f61df45e68c7c1eaae7bf5e442021-12-01T01:17:29ZPreparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice2722-406610.46676/ij-fanres.v1i1.1https://doaj.org/article/7eb1640f61df45e68c7c1eaae7bf5e442020-06-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/1https://doaj.org/toc/2722-4066Lemon (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.Lailatul AzkiyahYukihiro YamamotoShinjiro OgitaTomoyuki YoshinoFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 1, Iss 1, Pp 1-6 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Lailatul Azkiyah Yukihiro Yamamoto Shinjiro Ogita Tomoyuki Yoshino Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
description	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.
format	article
author	Lailatul Azkiyah Yukihiro Yamamoto Shinjiro Ogita Tomoyuki Yoshino
author_facet	Lailatul Azkiyah Yukihiro Yamamoto Shinjiro Ogita Tomoyuki Yoshino
author_sort	Lailatul Azkiyah
title	Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
title_short	Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
title_full	Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
title_fullStr	Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
title_full_unstemmed	Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice
title_sort	preparation and optimization formula of whey protein-pectin complex as nanocapsules for lemon (citrus limon) juice
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2020
url	https://doaj.org/article/7eb1640f61df45e68c7c1eaae7bf5e44
work_keys_str_mv	AT lailatulazkiyah preparationandoptimizationformulaofwheyproteinpectincomplexasnanocapsulesforlemoncitruslimonjuice AT yukihiroyamamoto preparationandoptimizationformulaofwheyproteinpectincomplexasnanocapsulesforlemoncitruslimonjuice AT shinjiroogita preparationandoptimizationformulaofwheyproteinpectincomplexasnanocapsulesforlemoncitruslimonjuice AT tomoyukiyoshino preparationandoptimizationformulaofwheyproteinpectincomplexasnanocapsulesforlemoncitruslimonjuice
_version_	1718406030129364992

Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice

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