Investigating Microencapsulation of Fermented Noni Juice Based on Hydrocolloids and Exploring Their Structure-Function Relationship and Application for Functional Food

Abstract

Fermented noni juice (FNJ) is associated with various health benefits for humans, however, its off-odour limits the acceptability to the consumers. Spray drying based microencapsulation has been utilized to mask unpleasant odours and to protect bioactive compounds in liquid-based products. This thesis elucidated a systematic investigation of the hydrocolloids-based microencapsulation of FNJ from the perspectives of the prediction, mechanism, modelling, pilot-scale examination and application.