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dc.contributor.advisorSablani, Shyam
dc.creatorBajaj, Poonam
dc.date.accessioned2018-05-08T16:51:43Z
dc.date.available2018-05-08T16:51:43Z
dc.date.issued2017
dc.identifier.urihttp://hdl.handle.net/2376/12944
dc.descriptionThesis (Ph.D.), Biological and Agricultural Engineering, Washington State Universityen_US
dc.description.abstractPulses play a major role in addressing the future global food security and environmental challenges. They also contribute to balanced and healthy diets, therefore 2016 has been declared as International Year of pulses. Among all pulses, peas are gaining popularity due to its allergen free nature which offers clean label to food product. Considering pea protein’s amphiphilic nature and nutritive value; this study explores application of pea proteins, a natural, low cost, allergen-free ingredient to be used as a wall material for microencapsulation of oils. Microencapsulation is a process in which a sensitive core ingredient is packaged within a wall material to protect it from environmental stresses which ultimately extends its shelf life. Lipid oxidation during storage will be measured by monitoring thiobarbituric acid reactive substances. These chemical methods are expensive and time consuming. Therefore, current study also focuses on determining a rapid method to predict the storage stability. In first method, the size of the free volumes in microcapsules will be assessed by positron annihilation lifetime spectroscopy at micro levels and correlated with the oxygen diffusion coefficient. Greater free volume are related with the faster oxidation and lower stability. In second method, oxygen diffusion coefficient will be measured using fluorescence spectroscopy. Microcapsules containing oxygen sensitive ruthenium dye will be exposed to oxygen and decrease in florescence intensity will be measured over time. This reduction in intensity will be correlated to oxygen diffusion using Fick’s second law. Current study would improve the fundamental understanding on the relationship between lipid oxidation and intrinsic properties (diffusion coefficient and free volume) of wall material used for encapsulation of oil.en_US
dc.description.sponsorshipWashington State University, Biological and Agricultural Engineeringen_US
dc.language.isoEnglishen_US
dc.rightsIn copyright
dc.rightsPublicly accessible
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/
dc.subjectFood scienceen_US
dc.titleMicroencapsulation of flaxseed oil using pea protein isolatesen_US
dc.typeElectronic Thesis or Dissertationen_US


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