Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization

Kamaldeen Oladimeji Salaudeen; Ariahu Charles Chukwuma; Yusufu Muhammed Ikagu

doi:doi:10.11648/j.ijfet.20190302.11

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Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization

Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu

Published in International Journal of Food Engineering and Technology (Volume 3, Issue 2)

Received: 13 August 2019 Accepted: 29 August 2019 Published: 5 November 2019

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Abstract

Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R² and adjusted R². The optimum formulation for the manufacture of the composite membrane is B₄ (70% soy-protein isolate and 30% cassava starch) and P₂ (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H₂O mm m^-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.

Published in	International Journal of Food Engineering and Technology (Volume 3, Issue 2)
DOI	10.11648/j.ijfet.20190302.11
Page(s)	13-24
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Membrane, Modelling, Optimization, Soy-protein Isolate, Cassava Starch

References

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APA Style

Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu. (2019). Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. International Journal of Food Engineering and Technology, 3(2), 13-24. https://doi.org/10.11648/j.ijfet.20190302.11

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ACS Style

Kamaldeen Oladimeji Salaudeen; Ariahu Charles Chukwuma; Yusufu Muhammed Ikagu. Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. Int. J. Food Eng. Technol. 2019, 3(2), 13-24. doi: 10.11648/j.ijfet.20190302.11

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AMA Style

Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu. Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. Int J Food Eng Technol. 2019;3(2):13-24. doi: 10.11648/j.ijfet.20190302.11

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@article{10.11648/j.ijfet.20190302.11,
  author = {Kamaldeen Oladimeji Salaudeen and Ariahu Charles Chukwuma and Yusufu Muhammed Ikagu},
  title = {Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {2},
  pages = {13-24},
  doi = {10.11648/j.ijfet.20190302.11},
  url = {https://doi.org/10.11648/j.ijfet.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190302.11},
  abstract = {Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.},
 year = {2019}
}

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TY  - JOUR
T1  - Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization
AU  - Kamaldeen Oladimeji Salaudeen
AU  - Ariahu Charles Chukwuma
AU  - Yusufu Muhammed Ikagu
Y1  - 2019/11/05
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190302.11
DO  - 10.11648/j.ijfet.20190302.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 13
EP  - 24
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190302.11
AB  - Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.
VL  - 3
IS  - 2
ER  -

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Author Information

Kamaldeen Oladimeji Salaudeen

Nigerian Stored Products Research Institute (NSPRI), Kano Station, Nigeria
Ariahu Charles Chukwuma

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria
Yusufu Muhammed Ikagu

Department of Food Science and Technology, University of Agriculture, Makurdi, Nigeria

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Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu. (2019). Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. International Journal of Food Engineering and Technology, 3(2), 13-24. https://doi.org/10.11648/j.ijfet.20190302.11

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ACS Style

Kamaldeen Oladimeji Salaudeen; Ariahu Charles Chukwuma; Yusufu Muhammed Ikagu. Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. Int. J. Food Eng. Technol. 2019, 3(2), 13-24. doi: 10.11648/j.ijfet.20190302.11

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AMA Style

Kamaldeen Oladimeji Salaudeen, Ariahu Charles Chukwuma, Yusufu Muhammed Ikagu. Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization. Int J Food Eng Technol. 2019;3(2):13-24. doi: 10.11648/j.ijfet.20190302.11

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@article{10.11648/j.ijfet.20190302.11,
  author = {Kamaldeen Oladimeji Salaudeen and Ariahu Charles Chukwuma and Yusufu Muhammed Ikagu},
  title = {Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {2},
  pages = {13-24},
  doi = {10.11648/j.ijfet.20190302.11},
  url = {https://doi.org/10.11648/j.ijfet.20190302.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190302.11},
  abstract = {Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.},
 year = {2019}
}

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TY  - JOUR
T1  - Quality Parameters of Composite Membranes for Microencapsulation: Evaluation by Statistical Optimization
AU  - Kamaldeen Oladimeji Salaudeen
AU  - Ariahu Charles Chukwuma
AU  - Yusufu Muhammed Ikagu
Y1  - 2019/11/05
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190302.11
DO  - 10.11648/j.ijfet.20190302.11
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 13
EP  - 24
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190302.11
AB  - Optimization of formulations in the manufacture of membrane is necessary to obtain the optimum concentration of base materials and plasticizer. The research was aimed to determine the optimum composition of the blends and that of the plasticizers in the manufacture of soy-protein isolate and cassava starch based membrane intended for food micro-particles. Soy-protein isolate and cassava starch blends were prepared and mixed at different proportions (100: 0%; 90: 10%; 80: 20%; 70: 30%; 60:40%; 50: 50% and 0:100%). Glycerol and sorbitol plasticizer were also prepared and mixed at different proportions (100: 0%; 80: 20% and 60: 40%). The experiment was conducted using response surface (User-Defined) method on design expert (version 11.1.0) software package. The response values of the membrane such as solubility, water vapor permeability, elongation at break, and puncture strength were best fitted into quadratic model while that of the tensile stress was best fitted into linear model considering their values of predicted R2 and adjusted R2. The optimum formulation for the manufacture of the composite membrane is B4 (70% soy-protein isolate and 30% cassava starch) and P2 (80% glycerol and 20% sorbitol) with the desirability value of 0.039. These optimum formulations provide responses for the membrane parameters as membrane thickness of 0.24mm, vapor permeability of 16.06 g H2O mm m-2 day kPa, membrane solubility of 45.95%, tensile stress of 20.71 MPa, elongation at break of 13.65% and puncture strength of 2.37 kN.
VL  - 3
IS  - 2
ER  -

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