Encapsulation-related characterisation and applications of thermal whey protein hydrogels

More about the book

The technology of encapsulation is crucial for stabilizing and controlling the release of active compounds, particularly in the food sector and life sciences. Hydrogels, which are three-dimensional networks of cross-linked polymers capable of absorbing significant amounts of water, serve as effective encapsulation matrices. Whey proteins, known for their excellent gelling properties, are utilized as biodegradable, food-grade encapsulants. However, the understanding of encapsulation-related properties of whey protein hydrogels remains limited. This thesis aims to address this gap by systematically characterizing thermal whey protein hydrogels, focusing on their pH-dependent swelling kinetics, degree of swelling, charge, and mesh size. The results indicate that the pH during gelation significantly influences the network structure and hydrogel charge, enhancing the understanding of whey protein hydrogel-based encapsulation systems. Additionally, the study explores innovative applications, successfully microencapsulating antioxidative plant phenolics using whey protein hydrogels and an innovative supercritical drying technique. This approach demonstrates that whey protein matrices can be a viable alternative to traditional polysaccharides for encapsulating phenolics. Furthermore, novel protein-aerogels with high surface area and drug loading capacity were developed through collaboration, contributing valuable insights into the pro