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Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk-Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets
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Document Title
Improvement of Moist Heat Resistance of Ascorbic Acid through Encapsulation in Egg Yolk-Chitosan Composite: Application for Production of Highly Nutritious Shrimp Feed Pellets
Author
Jaroensaensuai J, Wongsasulak S, Yoovidhya T, Devahastin S, Rungrassamee W
Name from Authors Collection
Affiliations
King Mongkuts University of Technology Thonburi; King Mongkuts University of Technology Thonburi; National Science & Technology Development Agency - Thailand; National Center Genetic Engineering & Biotechnology (BIOTEC)
Type
Article
Source Title
ANIMALS
ISSN
2076-2615
Year
2022
Volume
12
Issue
18
Page
-
Open Access
Green Published, gold
Publisher
MDPI
DOI
10.3390/ani12182384
Format
Abstract
Egg yolk (EY) is an excellent supplement for aquatic animals and has good technofunctionality. Ascorbic acid (AA) is a potent bioactive substance and is essentially added to shrimp feed; however, it is drastically lost in both feed processing and in rearing environments. In this study, AA was microencapsulated in an EY-chitosan (CS) composite. The encapsulated vitamin was then mixed into a shrimp feed mixture to form pelleted feed via twin-screw extrusion. The effects of the EY/AA ratio and the amount of CS on moist heat resistance, production yield, encapsulation efficiency (EE), and morphology of microcapsules were investigated. The molecular interaction of the microcapsule components was analyzed by FTIR. The size and size distribution of the microcapsules were determined using a laser diffraction analyzer. The microstructure was evaluated by SEM. The physical properties of the microcapsule-fortified pelleted feed were determined. The AA retention at each step of feed processing and during exposure to seawater was evaluated. The results showed that the microcapsules had a spherical shape with an average diameter of similar to 6.0 mu m. Decreasing the EY/AA ratio significantly improved the production yield, EE, and morphology of the microcapsules. EY proved to be the key component for moist heat resistance, while CS majorly improved the production yield, EE, and morphology of the microcapsules. The microcapsules showed no adverse impact on feed properties. The loss of AA in food processing and seawater was remarkably improved. The final content of the encapsulated AA remaining in shrimp feed was 16-fold higher than that of the unencapsulated AA.
Keyword
ascorbic acid | Chitosan | egg yolk | feed pellets | Microencapsulation | Shrimp
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Funding Sponsor
National Center for Genetic Engineering and Biotechnology (Thailand) [P-16-52214]; National Science and Technology Development Agency (NSTDA) through Thailand Graduate Institute of Science and Technology or TGIST Program [TG-22-20-61-047M]; King Mongkut's University of Technology Thonburi; National Center for Genetic Engineering and Biotechnology
Publication Source
WOS