Non-Thermal Gelation and Non-Themal Ultrasound Contact Drying of Plant Protein Intended for the Encapsulation of Nutraceuticals

Kreidly, Nahla

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https://hdl.handle.net/2142/117616 Copy

Description

Title

Non-Thermal Gelation and Non-Themal Ultrasound Contact Drying of Plant Protein Intended for the Encapsulation of Nutraceuticals

Author(s)

Kreidly, Nahla

Issue Date

2022-08-19

Director of Research (if dissertation) or Advisor (if thesis)

Padua, Graciela

Doctoral Committee Chair(s)

Engeseth, Nicki

Committee Member(s)

• Andrade, Juan
• Feng, Hao

Department of Study

Food Science & Human Nutrition

Discipline

Food Science & Human Nutrition

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

Ph.D.

Degree Level

Dissertation

Keyword(s)

• alternative protein
• ethanol-induced gelation
• ultrasound drying

Language

eng

Abstract

Increasing consumer demand for high quality, clean label, protein-rich products highlight the need for the development of innovative approaches to food processing. Novel, plant protein products are currently of high interest due to consumers’ preference over the use of animal proteins, but the functionality and heat sensitivity of plant proteins remains a challenge. Non-thermal gelation and drying offer an alternative approach to enhancing the functionality and processing of plant-based products. Ultrasound (US) has become a technology of interest to the food industry due to its ability to remove water and solvents without significantly raising the temperature of the load. The overall objective is to develop, test, and validate novel non-thermal gelation and drying processes to enhance/alter the functionality of proteins and enhance their capability of acting as carriers for different nutrients. The thesis will accomplish the aforementioned objective by achieving the following aims: • To understand the effect of ethanol-water binary system on the gelation properties of whey protein isolate and protein concentrates from almond, lentil, and pea proteins through conducting dynamic rheology measurements. • To study the potential of ethanol-induced protein gels as a carrier of different particle sizes of lipid-soluble vitamins, mainly lutein. • To test and validate the ability of ultrasound, a non-thermal drying technology, to dry protein solutions and gels from whey and vegetable sources.

Graduation Semester

2022-12

Type of Resource

Thesis

Handle URL

https://hdl.handle.net/2142/117616

Copyright and License Information

Copyright 2022 Nahla Kreidly

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