REGISTRATION
INFORMATION
World University Rankings - Top 600

RENGADU ENCOURAGES FUTURE FOOD SCIENCE STUDENTS TO LEARN AS MUCH AS ONE CAN AND MAKE THE MOST OF IT

RENGADU ENCOURAGES FUTURE FOOD SCIENCE STUDENTS TO LEARN AS MUCH AS ONE CAN AND MAKE THE MOST OF IT

Danielle Rengadu, a food technologist and DUT Alumna shares insight into the exhilarating field of Food Science and talks about her recent Master’s research on microencapsulated probiotics.

Rengadu started her academic journey at the university, completing her National Diploma in Food Technology in 2015. In 2017, she did her in-service training as required by DUT and in 2018 she returned to complete her Bachelor of Technology in Food Technology.

“In 2019, I received funding from NRF so I stayed on to complete my Master’s degree under the supervision of DUT’s Professor John Mellem. I am currently working at the Clover Queensburgh Branch and I am part of the graduate programme as a production trainee,” she said.

She explained that her topic for her Master’s degree dissertation is the Microencapsulation of Bifidobacterium animalis and Lactobacillus casei using resistant starch from Vigna unguiculata.

She looked at the use of functional foods which is increasing globally with individuals aiming to maintain a healthy gut causing an increasing trend associated with probiotics in the health sector.

“Probiotics are live microorganisms that aid in improving the digestive system and gut health, however, the main problem associated with probiotics are ensuring a safe delivery through transition to the colon in harsh gastrointestinal conditions. She indicated that Bifidobacterium animalis and Lactobacillus casei are probiotic microorganisms which aid in digestive health and that resistant starch is a prebiotic which safely encapsulates and stimulates the growth of probiotics in the digestive system.“Viability and stability of probiotic bacteria at point of consumption and during consumption is important as they are affected by processing during manufacturing and transition in the gastrointestinal tract (GIT). Microencapsulation is one of the efficient ways to protect probiotic microorganisms,” she stressed.

She further added that microencapsulation is a process whereby live cells are retained within an encapsulating membrane.

“This maintains viability and assists with appropriate release of probiotic at a specific point in the GIT, where the host receives full benefits of the probiotic. Common materials for microencapsulation are polysaccharides such as alginate, carrageenan and starch,” she conveyed.

Rengadu expressed that there is a current interest is the use of resistant starch as a material for encapsulation.

“The reason why I embarked on such a study was due to the increase in the use of functional foods to maintain good well-being as well as the increase in gastrointestinal diseases. Probiotics are usually taken as a supplement, however I wanted people to be able to get the full benefits of probiotics while consuming a beverage. And resistant starch was isolated from cowpea, (considered a lost crop of Africa), which stimulates the growth of probiotics within the gastrointestinal tract,” she said.Rengadu explained that there were some challenges she had faced in her academic journey, such as having to change her methods due to the unavailability of equipment and some materials due to the lockdown during COVID-19.

Despite the challenges, there are highlights as she now has three articles that are published in international journals, as well as being able to complete her recent Masters with Cum Laude, obtaining the Dean’s Merit Award and the award of Masters Student of the Year award.Rengadu indicated that it becomes imperative for students like herself to embark on such studies which will greatly impact the food as well as the pharmaceutical industry.

“Our goal as food technologists is to improve food security, food quality and food safety and improve world health. Many people are affected by various diseases such as gastrointestinal, heart disease, etc. We could help improve certain conditions and overall well-being by some of the studies that are carried out,” she confessed.

In terms of recommendations from her study, she relayed that there is great potential for microencapsulated probiotics in the food industry as well as the pharmaceutical industry. She said that these microcapsules can satisfy the consumer-driven demand for probiotic-based healthy products and that further studies can be done to improve the viability and stability of microcapsules.

“Resistant starch can be used in combination with other suitable wall material to enhance the viability and stability of the microcapsules as well as the use of different encapsulating methods can be explored. Microcapsules can also be added to various food and beverages such as baked goods, gummy sweets, chocolates, breakfast cereals etc.,” she said.

Going forward, Rengadu’s goal is to complete her PhD degree. Her advice to future Food Science students is that it is a very exciting and interesting field which has many avenues such a research and development, food quality and food safety, food microbiology and much more.

“Be passionate about the work you want to do. Work with excellence and give your best in everything. This is only a season of studying, embrace it, learn as much as you can and make the most of it,” she said.

Pictured: Danielle Rengadu

Waheeda Peters

No comments