Food Technology & Processing

Biography

Biography: Amrita Chakraborty

Abstract

For decades, lignans rich sesame oil has gained a lot of interest from researchers owing to its potent antioxidative and anti-inflammatory property. But the beneficial efficacy of sesame oil can’t be fully achieved through traditional means of delivery due to its poor aqueous solubility. To surpass the disappointing output associated with conventional mode of delivery as well as to corroborate the perception of manufacturing the bio-compatible vehicle for oral/parenteral delivery, food-grade excipients have emerged as a potential nano-delivery tool for therapeutic nutrition. In this current scenario, primary objective of our venture is to fabricate soya-phospholipid stabilized nanoemulsion for the encapsulation of lignans rich sesame oil. To evade the fundamental obstacles for manufacturing oil-in-water nanoemulsion, till date researchers mostly rely on high-energy approaches. But in terms of cost-effective manoeuvrability, our proposal is intended to apply the newly introduced emulsification-evaporation technique for formulating food-grade stabilized nanoemulsion. Finally, in vitro lipid digestibility and in situ cellular bioaccessibility of the nanoemulsion is performed thoroughly. Copmpared to the conventional system, phospholipid stabilized nanoemulsion fabricated with emulsification-evaporation technique is found to possess noteworthy stability, significant lipid digestibility and promising cellular bioaccessibility most probably due to their highly negative zeta potential, small droplet diameter and large surface-area to volume ratio. Our research effort is entirely engaged to find the rationale behind this unique physico-chemical virtues of nanoemulsion. The facts and facets acquired from this study would expect to elicit challenging openings as well as satisfactory possibilities in the frontier area of food and pharmaceutical industries.