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Nano and Submicron Particle formation of Bioactive Compounds from Vanilla by Super Critical Carbon Dioxide Mediated Process

Joe David, Devagnanam (2011) Nano and Submicron Particle formation of Bioactive Compounds from Vanilla by Super Critical Carbon Dioxide Mediated Process. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: “Nutraceutical” is defined as any substance that may be considered a food or part of a food and provides medical or health benefits including the prevention and treatment of disease. These compounds are considered non-nutritive, many of them possess antioxidant, antimutagenic, anticarcinogenic and anti-inflammatory that plays a very important role in preventing diseases and increasing the stability of human genome. Vanilla is a tropical climbing orchid cultivated mainly in Mexico, Madagascar, Seychelles, Comoro, and Indonesian island of Java, Bali, Sulawesi, Lombok, and papa, and south pacific island of Tonga. Presently about 60% of the worlds vanilla is grown in Madagascar. Vanilla production in India is on the rise with the current annual production of natural vanilla being about 700 tons of green pods. Vanilla has been reported as a good source of antioxidant, anticarcinogenic, antimicrobial agent. In this study the fresh beans of vanilla were subjected to SCFE at the optimized temperature and pressure. The nano and submicron emulsions of vanilla extract were prepared by mixing of extract with coconut oil at 50% concentration of in oil at mixing temperature of 70°C and at pH5, This was followed by using a shear homogenizer for 20min, followed by sonication time of 6min.The prepared emulsion were characterized for particle size with particle analyzer, Interfacial surface tension from Tensiometer, Morphological study by Phase contrast microscope, and Scanning electron microscope. Finally the optimized emulsions were encapsulated with maltodextrin and spray dried to get the same powdered form.
Uncontrolled Keywords: Vanilla, Scanning electron microscope, extraction,bioactive compounds
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 31 May 2011 04:53
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10042

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