Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization.

The present study was aimed to develop a stable microencapsulated anthocyanin from black rice bran using double emulsion complex coacervation technique. Nine microcapsule formulations were prepared using gelatin, acacia gum and anthocyanin at ratios of 1:1:0.5, 1:1:0.75 and 1:1:1 respectively. The concentration of gelatin and acacia gum used were 2.5, 5 and 7.5 % w/v. Subsequently, the coacervated microcapsules were obtained at different pH (3, 3.5 and 4), freeze-dried and evaluated for their physicochemical properties, morphology, Fourier transform infrared spectroscopy (FTIR), X-ray diffraction pattern (XRD), thermal behaviour and stability of anthocyanin. The results obtained for encapsulation efficiency of anthocyanin with high values (72.70 to 83.65 %) indicated that the encapsulation process was effective. The morphology of the microcapsule powder was analysed and exhibited round, hard, agglomerated structures and relatively smooth surface. The thermal degradation behaviour of microcapsules displayed endothermic reaction confirming the thermostability of the microcapsules where the peak ranged from 83.7 to 97.6 °C. The stability studies in terms of retention of total anthocyanin content were observed at different storage conditions; both under refrigerated condition (7 °C) and at room temperature (37 °C). The results indicated that the microcapsules obtained through coacervation can be an alternative source to develop stable nutraceuticals.

Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film.

The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables such as extraction temperature, extraction time and pH. The optimized process variables for protein extraction were 32.7 °C, 16.06 min, pH of 9.51 and yield at these optimized conditions was 70.31 ± 2.32%. However, for pectin extraction optimized conditions were 89.98 °C, 13 min, pH of 2.85 and yield was reported as 69.89 ± 2.90%. Further, protein and pectin were isolated at optimized condition. Isolated protein and pectin were utilized for developing the edible film. The protein and pectin were mixed in varying proportions i.e. 1:0, 1:1, 0:1 and film were casted by standard methods. Further, films mechanical and barrier properties were assessed and it was found in acceptable range (Tensile strength: 2.04-5.28 MPa; elongation: 13.13-14.37%; water vapour permeability: 3.24 × 10-6-6.24 × 10-6 g/Pa m h).