Utilization of Polysaccharides Extracted from Tofu Processing Wastewater for Microencapsulation Processes in the Food Industry

Abstract

The aim of this study was to extract polysaccharides from tofu processing wastewater obtained from tofu factory located at the outcast of Wuxi city, PR China. The extracted polysaccharide was used as wall material for microencapsulation processes in the food industry. This is expected to serve as an environmentally friendly research approach as it converts wastewater into useful polysaccharides that could be used in food industries. This study used vegetable oil as core material, which is used as a test case to ascertain whether a successful encapsulation process can be achieved – an indication of the possibility of the encapsulation of oil soluble minerals and vitamins. The polysaccharides extracted from tofu processing wastewater were used as wall materials for the encapsulation of vegetable fat load. The basic method applied in the microencapsulation process is indicative of the fact that with the addition of polysaccharides, the interfacial coacervation between the protein and the polysaccharide around the oil droplets induces the formation of microcapsules. The Seagull Model Z-Series Photomicrographic equipment was used to obtain Photomicrographs of the various phases in the development of microcapsules. Microencapsulation efficiency, the peroxide value and visual observation on spray-dried microcapsules were studied. Microencapsulated capsules were produced through thermal solidification of the coating to form self-sustaining entities or microcapsules. Photomicrographs were used to clearly visualize the microcapsules. The Microencapsulation efficiency of the microcapsules was studied and results showed that the highest MEE (93.04%) was obtained with a comparatively low vegetable fat load. This shows that there is a relationship between percent fat load and MEE as the higher the vegetable fat load the lower the microencapsulation efficiency. Studies conducted on the Peroxide value of the microcapsules indicated shorter shelf-life at elevated temperatures of 38ºC compared to room temperature. Polysaccharides extracted from tofu processing wastewater could be used as wall material for microencapsulation in food industries.