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dc.contributor.authorLee, Ji Yeon
dc.date.accessioned2016-02-18T05:30:36Z
dc.date.available2016-02-18T05:30:36Z
dc.date.issued2015-08
dc.identifier.otherlee_ji-yeon_201508_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/lee_ji-yeon_201508_ms
dc.identifier.urihttp://hdl.handle.net/10724/34348
dc.description.abstractBlockwise de-esterified citrus pectin with targeted degree of esterification (DE) values of 55% (55P) or 35% (35P) formed hydrogels to encapsulate curcumin and were evaluated by in vitro dissolution study. Encapsulation efficiency of the modified pectins and commercial low-methoxyl pectin (LMP) were above 99%. Pectin molecular weight and ζ-potential decreased with charge modification. Release rates of curcumin in simulated digestive media were less than 2% in any of the pectin hydrogels. Charge modification of pectin with PME or chemical saponification is a viable method to tailor pectins for phytochemical encapsulation. The study to determine the effects of pectin on inhibition of adipogenesis of 3T3-L1 adipocytes showed high-methoxyl pectin (HMP) at 100 μg/mL had inhibitory effects on lipid content. Pectins did not have significant influence on cell viability; combinations of curcumin and pectin did not have an effect on lipid accumulation.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectPectin
dc.subjectCurcumin
dc.subjectHydrogel
dc.subjectIn Vitro
dc.subjectEncapsulation Efficiency
dc.subjectRelease Rate
dc.subject3T3-L1
dc.subjectAdipogenesis
dc.titlePectin hydrogels of curcumin and obesity applications
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorLouise Wicker
dc.description.committeeLouise Wicker
dc.description.committeeFanbin Kong
dc.description.committeeJoan Fischer


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