The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils.
TL;DR: In this paper, the effect of wall material composition on the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules was investigated, and the results indicated that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
Abstract: Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
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TL;DR: In this paper , a functional fabric was prepared and characterized by the microcapsules of C. aurantifolia lime essential oil (LO) and a varied amount of CaCl2 crosslinker was optimized to coacervate LO using alginate-gelatin biopolymers and Tween 80 emulsifier.
Abstract: A functional fabric immobilized by the microcapsules of C. aurantifolia lime essential oil (LO) was prepared and characterized. A varied amount of CaCl2 crosslinker was optimized to coacervate LO using alginate–gelatin biopolymers and Tween 80 emulsifier. A further evaluation of the immobilized LO microcapsules for the antibacterial effect against both Gram-positive and Gram-negative bacteria was conducted. The optimized alginate/gelatin-based microcapsules were effectively crosslinked by 15% CaCl2 with an yield, oil content (OC), and encapsulation efficiency (EE) of 39.91 ± 3.10%, 78.33 ± 7.53%, and 90.27 ± 5.84%, respectively. A spherical shape of LO microcapsules was homogeneously found with an average particle size of 1.394 μm. A first-order kinetics mechanism for the release of LO out of the microcapsules was modeled by Avrami's kinetic equation (k = 1.60 ± 3.68 × 10−5 s−1). The LO microcapsules demonstrated good thermal stability up to 100 °C and maintained 51.07% OC and 43.56% EE at ambient temperature for three weeks. Using a pad dry method and citric acid binder, LO microcapsules were successfully immobilized on a cloth with a % add on 30.60 ± 1.80%. The LO microcapsules and the immobilized one exhibited a moderate ZoI of bacterial growth for Gram-positive S. aureus and S. epidermidis as well as Gram-negative E. coli and K. pneumonia. Further washing test toward the functional fabric showed that the LO microcapsules incorporated into the fabric were resistant to five cycles of normal washing with a mass reduction of 22.01 ± 1.69%.
4 citations
TL;DR: In this article , the oxidation resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin.
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TL;DR: In this paper , an ultrasonic or microfluidizer was used to prepare nano-emulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation.
Abstract: The aim of this study is to design special blends of oils with a balance between the major fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated (PUFA) SMP} and, at the same time, with a desirable balanced ratio between the essential fatty acids (omega-6/omega-3). The encapsulation techniques were used to protect these balanced omega oils from oxidative deterioration and to enhance their bioaccessibility. The efficiency of whey protein concentrates incorporation with various wall materials in the microcapsules by spray or freeze-drying methods was evaluated in terms of stability of internally trapped oil against oxidative degradation. An ultrasonic or microfluidizer was used to prepare nanoemulsions, which were then dried by freeze drying or spray drying to produce microcapsule powder in order to minimize lipid oxidation Whey protein concentrate was combined with maltodextrin and Arabic gum at 8:2:1 ratio. Particle size, zeta potential, emulsion stability, and oxidative stability were evaluated in the feed emulsions used in particle manufacturing. In addition, the encapsulation efficiency and in-vitro digestion and morphology of encapsulated powder were assessed. The highest level of encapsulation efficiency was achieved using a microfluidizer and drying with a spray dryer, these powders also showed the highest emulsion and oxidative stability; microfluidized powders dried with a freeze drier had the lowest encapsulation effectiveness. Some health benefits (particularly for maintaining human health and preventing or reducing certain diseases) are expected to come from consuming fatty foods that contain balanced fatty acids as well as a certain ratio of omega-6 and omega-3 fatty acids. • Design special oil blends having a balance between principle fatty acid groups {(saturated (SFA): monounsaturated (MUFA): polyunsaturated PUFA) SMP} furthermore simultaneously possess the desirable balanced ratio between essential fatty acids omega6/omega3. • To protect these balanced omega oils from oxidative deterioration, encapsulation techniques were used. • The particle size, zeta potential, and oxidative stability of the feed emulsions were assessed. • The encapsulation efficiency, morphology, and bioavailability of encapsulated powder were assessed.
1 citations
TL;DR: In this article , a study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaC, 50% lactose; sample C: 75% NaCS, 25% lactoses; and sample D: 25% NaCass, 75% maltodextrin.
Abstract: Yak butter's high unsaturated fatty acid level predisposes it to oxidation, hence must be converted into more stable forms like powder. This study aimed to spray dry yak butter using 10% yak butter and four sodium caseinate (NaCas) formulations: sample A: 100% NaCas; sample B: 50% NaCas, 50% lactose; sample C: 75% NaCas, 25% lactose; and sample D: 25% NaCas, 75% maltodextrin. The powders were vacuum and hermetically sealed, and evaluated for oxidative stability, physical and sensory properties during storage at 65 ℃ for 30 days. The results showed that samples B and D had similar and most favorable physical properties (such as, moisture, water activity, particle size, bulk density re-dispersion time, and encapsulation efficiency); though sample B, together with sample C, browned the most during storage. The majority of the sensory panelists preferred samples B and D; observed high caking in samples C and B; and the least whiteness loss and caking in samples D and A but high off-flavors in samples A and C. After storage, peroxide and thiobarbituric acid values of powder samples ranged from 34.98 to 69.54 meqO2/kg and 1.85-9.43 mg MD/kg, respectively, in the decreasing order of A, C, B, and D. Sample D, followed by B, showed the highest radical scavenging activity. Therefore, for optimum yak butter powder physical properties and oxidative stability, 50%:50%, NaCas: lactose, and 25%:75%, NaCas: maltodextrin formulations should be used. This study provides essential knowledge for butter powder processors.
TL;DR: In this paper , the authors investigated the encapsulation potential of probiotics and flaxseed oil (FS) using different wall materials, including sodium alginate-maltodextrin-inulin (SIN), skim milk (SK), whey protein (WP), and soy protein concentrate (SP), to produce oil-enriched millet yogurt.
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TL;DR: In this article, the main process engineering information that are considered useful to the success of a microencapsulation operation by spray-drying is reported, and a summary of the most commonly used wall materials and the main encapsulated food compounds are presented.
1,997 citations
TL;DR: In this paper, the authors highlight the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
Abstract: Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nano-particles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This review highlights the new developments in spray drying microencapsulation of food oils and flavours with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency of spray drying encapsulation.
869 citations
TL;DR: In this paper, the influence of process conditions on microencapsulation of flaxseed oil by spray drying was studied, which was carried out on a mini spray dryer and gum Arabic was used as wall material.
459 citations
TL;DR: The crude avocado oil used in this study appeared to be stable against oxidation at cold and ambient temperatures, irrespective of microencapsulation, however, at high temperature of 60°C, the oxidative stability decreased significantly in all cases but it was improved to some extent by microencapulation.
Abstract: Cold pressed avocado oil was microencapsulated by spray drying in four different wall systems consisting of whey protein isolate (WPI) alone or in combination with maltodextrin (MD) DE 5 at various...
447 citations
TL;DR: In this article, the surface oil content and surface oil coverage of encapsulated powders were investigated in nano-particle encapsulation by spray drying by preparing sub-micron emulsions via high energy emulsifying techniques, namely Microfluidization and Ultrasonication.
424 citations