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Encapsulation is considered an object-oriented activity conducted for confinement of individual elements in a large molecule which offers commercial benefits. This research will focus on benefits of encapsulation through estimating different impacts of ACN concentration. Different challenges faced by the food industry due to poor storing will be also esteemed in this research.
Project title: Encapsulation
Start Date and Duration
- Start date- 12thJanuary 2021
- Project duration- 23 weeks
|Role||Name||Organisation||Subject Group||Working Hours|
|Chemical used for processing food product
|Subject Matter Expert
Maintain hygiene of food
Table 1: Investigator detail
(Sources: Created by Author)
- To estimate various factors that create differentiation in ACN chemical structure that is determined from encapsulated purple corn and blueberry.
- To identify various effect of ACN concentration which creates an impact on efficiency of encapsulation
- To evaluate different property of hydrogen particle which is used for Encapsulation
- To determine various challenges that are faced during conduction of Encapsulation
- To analyse various strategies that improve hydrogel production for maintaining low pH beverages.
The proposed research will be highlighting over main impact of encapsulation and its major characteristics in maintaining aqueous solution. Different uses of aqueous solutions will be also focused on this research. Moreover, the impact of these foods and beverages which control pH balance on human health will be identified from reactions of chemicals used in that product for managing its pH balance. Different food products comprise different anthocyanins (ACNs) concentrations which will be investigated in this research through food and beverage encapsulation. Uses of natural food colourant will be also highlighted in this proposed research by focusing over pH balance that needs to be followed for prevention of Anthocyanin (ACNs) from degradation.
Synthetic dye is creating challenges over human health due to replacement of natural colourant which will be highlighted in this proposed research. Encapsulation of natural elements for extraction of colour which has been used in food and beverages will reduce carcinogenicity impact over health. As per views of Guo et al. (2018), implementation of natural food colours prevents cardiovascular diseases through controlling obesity. Anthocyanins (ACNs) are considered as natural food colour which is available within vegetable and fruits adopted by food and beverage industries for decreasing health issues appeared for using synthetic dyes. Moreover, this product has a low PH and has a high sensitivity betrayed changes in the colour by fluctuation of pH level.
Anti-inflammatory and anticarcinogenic are the two major characteristics of Anthocyanins (ACNs) which influences mention industries for use within their products. As suggested by Guo et al. (2018), high sensitivity has been considered as a factor that creates challenges for this industry in terms of maintaining its chemical structure for developing stable molecular form. Changes of pH value 6-7 leads to develop deprotonating which creates quinoidal forms that change bluish colour to hue. Stability of this product also changes due to appearance of high temperature which includes 70 to 90-degree Celsius make loss of anthocyanin features from that product. On the other hand, extraction of elderberries creates limitations due to exposure of ACN towards UV light that creates bleaching of colour. Compared with the previous context, conduction of encapsulation provides stability to the natural product through retaining their bioactive element. Guo et al. (2018) mentioned that incorporation of biopolymer components such as hydrogel in food industry improves encapsulation which provides facility to food industries. Developing a ratio between that alginate, and pectin with hydrogels offer a texturizing formula for maintaining labour of the product.
Positive information will be collected during this research that reduces complication which appeared for using synthetic dye in food. Thus, positivism philosophy will be focused on inclusion of metaphysical speculations about research topics. As supported by Guo et al. (2018), encapsulation efficiency is vital for maintaining storing and processing of food materials which are highlighted by the food industries. ACN is a chemical structure that provides an opportunity for food industries in increasing encapsulation potentiality through collaborating responsive pH travelling elements such as alginate-pectin hydrogel particles. Efficiency of encapsulation will be identified from different positive information regarding chemical balance of Al-P ratio.
Deductive approach will be highlighted in this research due to generalizing information about different storing procedures conducted by using encapsulation. As alleged by Maesaroh et al. (2020), logical reasoning has been conducted for drawing accurate conclusions through specification of information from general information. Additionally, spherical or disc-shaped hydrogel has been selected for development of ACN solutions which have potentiality to change colour based on dropping distances with buffer bath and needle. As discussed by Guo et al. (2018), ACN stock solutions are generated through scanning of UV rays that help in recording pH balance. Fisher Scientific methods are used for calculation of pH balance of elements used in the elements for construction of buffer solution. Specific scientific processes which will be adopted by researchers identified from focusing over general purpose of those methods used for estimation of properties of buffer solution.
Descriptive design will be adopted for highlighting over existing theories that provide detailed information regarding chemical structure required for generation of relevant ACN solutions. As described by Lovskaya and Menshutina (2020), alginate has a high sorption capacity that provides a guarantee to food products which ensure health safety. Purple corn and blueberries are two sources of anthocyanin which is used for development of buffer solution. Secondary qualitative research methods will be conducted for including existing information regarding chemical structure of alginate and pectin which needs to be followed for maintaining pH balance within ACN solution. Benefits of implicating ACN solution while encapsulations will be also identified in this research through conducting secondary research. This research will target different effects of pH which create a balanced ratio between alginate and pectin through maintaining hydrocolloid concentration.
Secondary data will be collected from articles that highlight over usefulness of ACN for managing health issues. As discussed by Salerno et al. (2017), secondary data deals with the concept of existing data which has been collected by researchers by focusing on research questions. Databases such as Google Scholar will be focused on collecting proper journal articles that ensure different sources that comprise ACN concentrations. Encapsulation of those sources will be also highlighted while a selection of journal articles. Compared with the previous fact, primary information will be discarded for collecting information from employees working in food industries.
Differential method is a technique which is included for measuring stock solutions. Moreover, Guo et al. (2018), stated in an article that gel structure in the solution creates pores within which provides an idea regarding freeze-dried particles in that solution. On the other hand, modified methods have a potentiality to estimate volume of the liquid through determining available hydrogel particles within that solution. Requirement of food colorant which comprises ACN characteristics will not be identified through a survey. Snowball sampling technique will be used for estimation of study materials which will be highlighted instead of participants. Different characteristics of ACN, when exposed to the external environment, will be also focused in this research that provides different challenges of food industry in terms of implication of natural colorant.
Thematic data analysis technique will be adopted for construction of different themes related to the research objectives. Like other authors, Firmin et al. (2017), text analysis is a major consists of thematic process that involves in quantification of qualitative data through coding of text. In addition structuring of themes by identifying the proper meaning of a text is vital which will increase reliability of this research. Proper selection of journal articles by highlighting our inclusion and exclusion criteria increases reliability of this research topic. 1 general article will be highlighted for identifying different information related to encapsulation and its role in storing food products offered by food and beverage industries. Activities will be conducted focusing on the research objective structured in a time frame through implication of Gantt chart.
Data and statistical analysis
Through the aid of data and statistical analysis, research can understand and review performance of the clinical research molecules for conducting internal audits. According to Wiernik and Dahlke (2020), data and statistical analysis can help researchers to scrutinize objects due to the factors of unreliability of measurements and group misclassifications in order to get accurate conclusions. In this case, mathematical formulas would be used more compared to making use of direct statistical analysis which can discharge vague or inaccurate results through which accomplishing identified objectives would be difficult. On the other hand, in order to evaluate core chemical artifacts, pH differential methods can be followed.
In terms of assessing theoretical concerned data, descriptive statistical techniques would be measured through which the researcher can describe qualitative summary from a collection of information from different sources. The researcher can use simple indexes in form of standard deviation and inferential statistics that would aid in drawing conclusions from such information that are subject to random variation. In simple terms, the researcher can demonstrate raw data flexibly which are most complicated to visualise sensibly. It can be stated that each descriptive statistical data can reduce abundant information into a simpler summary whereas, on contrary, that technique can also allow the researcher to depend on summations during generalisation.
Through assessing this entire empirical study, readers can have better knowledge about encapsulations that would lead them to evaluate different statistical data in practical contexts. After understanding the core contents and significance of this study, healthcare professionals would be able to get a clear idea about Alginate-pectin hydrogel particles. In fact, they can conceptualise about the encapsulation efficiency which may lead them to become more analytical for increasing alginate content. Moreover, it would be beneficial for healthcare researchers to gain extensive knowledge for assessing scientific data based on systematic collection and output of respective statistical analysis.
Students from a high education background can have transparent excellence to interpret and evaluate data in a planned manner through investigating scientific theories, calculative artifacts and several hypotheses. On the other note, Bernard and Senjayawati (2019) noted that an empirical study can guide a student to understand mathematical solutions in a better way by being proactive and self-confident. This research would also leverage faculty members in a university to develop independent critical thinking skills by incorporating research components with sound academic foundations. Apart from that, students can assemble key findings from this study to understand ad values and importance to access published works so that they can process collaborative and individual works. However, this research can influence them to conduct more research by taking key and major outcomes for drawing cognitive conclusions to form a concrete knowledge structure.
This study can aid academic professions to gain new ideas to form better and coherent experiences while examining encapsulation efficiency depending on different factors like polymer concentration. In case of reviewing or observing functions of object-oriented programming, extracted results of this study can assist professionals to assess the value of structured data objects inside classes by preventing unauthorized parties.
Subsequent storage of food is directly dependent on ACN retention over hydrogel particles. Implementation of thermocouple that monitors temperature of buffer solution provides irrelevant experimenting temperature eliminating light which may create changes in the colour of ACN. As highlighted by Guo et al. (2018), alginate and pectin are the two components that are used for developing agile landings for structuring hydrogel which remain in a pH balance of 3.4. Bioactive compounds have been developed through gel-sol transformation of this hydrogen for declining health complications arose after using synthetic colorant elements in food.
Role of visible light during storing of food which consists of ACN particles has been estimated in this article through determining Al-P ratio spherical particles of hydrogel. Dark treatment has been conducted for measuring the wavelength used for execution of light treatment. This research will focus over various impacts of light treatment in investigating characteristics of Al-P ratio in storing food. Guo et al. (2018), focuses on the difference between fluorescent light and visible light and its impact on ACN will highlight different limitations which are faced by food industry during its implication on production of food. Development of covalent bonds within anthocyanin molecules creates glycosylation and assimilation reaction with the cinnamic acid that disturbs stability of ACN.
Pigment degradation is another issue that declines the antioxidant characteristics of ACN and creates barriers in its marketing opportunities within food industries. Alternation of colour after implementing in food products reduces its marketing values for imbalance in pH of hydro Collateral concentration. This research will highlight over to products as blueberry and purple corn which are considered rich sources of anthocyanins. Presences of health benefits support these two sources for encapsulation through including hydrogel that increases stability of colour by maintaining pH level.
Bernard, M. and Senjayawati, E., (2019). Developing the Students’ Ability in Understanding Mathematics and Self-confidence with VBA for Excel. JRAMathEdu (Journal of Research and Advances in Mathematics Education), 1(1), pp.45-56.
Firmin, R.L., Bonfils, K.A., Luther, L., Minor, K.S. and Salyers, M.P., (2017). Using text-analysis computer software and thematic analysis on the same qualitative data: A case example. Qualitative Psychology, 4(3), p.201.
Guo, J., Giusti, M.M. and Kaletunç, G., (2018). Encapsulation of purple corn and blueberry extracts in alginate-pectin hydrogel particles: Impact of processing and storage parameters on encapsulation efficiency. Food research international, 107, pp.414-422.
Lovskaya, D. and Menshutina, N., (2020). Alginate-Based Aerogel Particles as Drug Delivery Systems: Investigation of the Supercritical Adsorption and In Vitro Evaluations. Materials, 13(2), p.329.
Maesaroh, S., Sumarmo, U. and Hidayat, W., (2020). Mathematical Reasoning Ability and Resilience (Experiment With Senior High Students Using Inductive and Deductive Approach and Based On Student’s Cognitive Stage). (JIML) Journal of Innovative Mathematics Learning, 3(3), pp.87-101.
Salerno, J., Knoppers, B.M., Lee, L.M., Hlaing, W.M. and Goodman, K.W., (2017). Ethics, big data and computing in epidemiology and public health. Annals of Epidemiology, 27(5), pp.297-301.
Wiernik, B.M. and Dahlke, J.A., (2020). Obtaining unbiased results in meta-analysis: The importance of correcting for statistical artifacts. Advances in Methods and Practices in Psychological Science, 3(1), pp.94-123.
Appendix 1: Gantt chart
|Activities||Week 1||Week 2 to 5||Week 6 to 12||Week 13 to 17||Week 18-21||Week 22 to 23||Week 23|
|Existing literatures are reviewed|
|Research plan Development|
|Choosing techniques of research|
|Secondary data collection|
|Analysis of collected data|
|Conclusion and recommendation|
|Development of rough overdraft of the project|
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