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Gel Encapsulation Technology Development for the Purpose of Safeguarding an Active Ingredient (Holy Basil; Ocimum sanctum) from Ruminal Degradation

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Title: Gel Encapsulation Technology Development for the Purpose of Safeguarding an Active Ingredient (Holy Basil; Ocimum sanctum) from Ruminal Degradation
Author: Templeman, James
Department: Department of Animal Biosciences
Program: Animal and Poultry Science
Advisor: Osborne, Vern
Abstract: This study aimed to develop an encapsulation technology capable of loading polar and/or apolar active ingredients, in this case ground holy basil leaves, that resists degradation throughout a 48 hour in vitro rumen incubation. The gels were formulated by homogenizing a rice-bran wax solution with a sodium alginate solution, creating an oil-in-water emulsion with organogel droplets, followed by a secondary calcium-activated gelation process. The gel’s ruminal stability and the discrete stabilities of the individual constituents were tested in vitro via nylon-bag incubations and a gas-fermentation system. The effects of the holy basil form (encapsulated or unencapsulated) were significant in both experiments and the gels demonstrated an average active ingredient retention rate of 81.25% during the nylon-bag analysis. The gas-fermentation trial introduced holy basil’s anti-microbial properties, and GC-MS analysis of the holy basil identified appreciable amounts of eugenol (35.9%) and methyl-eugenol (25.2%), the most influential compounds in terms of its anti-microbial actions.
URI: http://hdl.handle.net/10214/10055
Date: 2016-09
Rights: Attribution 2.5 Canada
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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada