Publications by authors named "Vikono Ksh"
Article Synopsis
- The study aimed to assess how different wall material matrices affect the encapsulation of chia seed oil using freeze drying.
- Three ratios of modified tapioca starch-whey protein concentrate (MTS/WPC) and maltodextrin-whey protein concentrate (MD/WPC) were tested for their effectiveness in encapsulation efficiency and oil stability.
- Results showed that the MD-WPC-H 50/50 microcapsules had the highest encapsulation efficiency and stability, indicating strong potential for enhancing food product quality.
This study investigated the extraction of capsaicin from cv Bhut Jolokia using rice bran oil (RBO) as a 'green solvent' microwave- and ultrasound-mediated techniques (MME and UME) as an alternative to hazardous organic solvents. Extraction conditions were optimised using MME at 180 and 300 W for 2 and 8 min and UME at 300 and 400 W for 10 and 30 min. The maximum capsaicin yield obtained was 12.
View Article and Find Full Text PDFChia seed oil (CSO) was encapsulated using whey protein concentrate (WPC) and modified tapioca starch (MTS) through freeze-drying. A central composite design was used to evaluate the effect of independent variables (MTS:WPC ratio, homogenization pressure, and oil content). Encapsulation efficiency (EE) and α-linolenic acid content (ALA) were evaluated for all runs.
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