Encapsulation of Bioactive Compound with and#946; Glucan from Mushroom as Wall Material for the Development of Functional Noodles

Abstract

newline In the present study,freeze dried Pleurotus ostreatuspowderwas found to be rich source of and#946;-glucan (24.4g/100g), analysed for water absorption capacity, oil absorption capacity, emulsifying and foaming properties and subjected to sonication at different time intervals (10, 20, 30, 40 and 50 minutes) which resulted in an overall increase in functional properties. The particle size of Pleurotusand#946;-glucan was decreased to (424nm) in treatment T3 (30 mins) and used as wall material for the encapsulation of curcumin.The encapsulation efficiency of freeze dried powder was highest in treatment T2(BG:CU::98:2)90.41 per cent.The FTIR spectra of curcumin exhibited an absorption peak at 3427 cm-1 and 1600 cm-1 attributed to phenolic O-H and C=O stretching vibration whereasIR spectra of the En-Cur showed significant changes in comparison to purecurcumin. Furthermore, based on highest encapsulation efficiency, treatment T2 (BG:CU::98:2)was selected for the development of curcumin fortified noodles. The fortified noodles were prepared by incorporating wheat flour (WF) with encapsulated curcumin in different ratios (100:0), (95:5), (90:10),(85:15) and (80:20). Results showed that the maximum crude protein, crude fibre andash contentand cooking parametersviz;water absorption capacity, cooking loss and optimum cooking time were found maximum in treatment T5 (WF:EM::80:20).Sensory evaluation of noodles revealed that the treatment T3(WF:EM::90:10) received the highest score of 7.5, 7.0, 6.9 for color, texture and taste with the highest overall acceptability of 7.1. The results suggested the successful incorporation upto10 % of curcumin in encapsulated form for fortification of noodles will improve the nutritional and sensory attributes. newline newline