FABRICATION AND CHARACTERIZATION OF SELF-ASSEMBLED NANOFIBRILS TO INCREASE 2 THE BIOAVAILABILITY OF TONED MILK

Abstract

Biopolymer based nano-fibrils find their applications as food preservatives, food additives and nutritional enhancers in many food industries. Inulin is a polysaccharide, used as a functional food due to its health benefits including blood sugar control, maintenance of gut health, weight and appetite control, and calcium absorption. Ovalbumin is a food-based protein constituting54% of protein of egg white which provides sustenance and sticks to digestive enzymes. Ovalbumin is familiar to construct well-defined nanofibril materials which can be used as a scaffold for various applications. In this article, novel composite nanofibrils were produced by loading inulin in ovalbumin nanofibrils by a simple self-assembly method. AFM and SEM characterization showed well-defined composite nanofibrils with an average diameter of 4-6 nm and length varying from 0.25 μm up to 10 μm. FT-IR and in- vitro release assay indicate the attachment of inulin successfully into prepared ovalbumin nanofibrils. The composite nanofibrils were tested on toned milk to enhance the physico/chemical properties and nutritional values. The obtained results can be extended to food industries for the preparation of healthy sweeteners to stimulate the immune system.