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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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dc.contributor.advisor Osborne, Vern
dc.contributor.author Templeman, James
dc.date.accessioned 2016-10-17T14:40:16Z
dc.date.available 2016-10-17T14:40:16Z
dc.date.copyright 2016-09
dc.date.created 2016-10-07
dc.date.issued 2016-10-17
dc.identifier.uri http://hdl.handle.net/10214/10055
dc.description.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. en_US
dc.description.sponsorship Dairy Farmers of Ontario and the Ontario Centres of Excellence en_US
dc.language.iso en en_US
dc.rights Attribution 2.5 Canada *
dc.rights.uri http://creativecommons.org/licenses/by/2.5/ca/ *
dc.subject holy basil (Ocimum sanctum) en_US
dc.subject in vitro rumination en_US
dc.subject gel encapsulation en_US
dc.subject gas production en_US
dc.subject antimicrobial actions en_US
dc.title Gel Encapsulation Technology Development for the Purpose of Safeguarding an Active Ingredient (Holy Basil; Ocimum sanctum) from Ruminal Degradation en_US
dc.type Thesis en_US
dc.degree.programme Animal and Poultry Science en_US
dc.degree.name Master of Science en_US
dc.degree.department Department of Animal Biosciences en_US
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Attribution 2.5 Canada Except where otherwise noted, this item's license is described as Attribution 2.5 Canada