Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing

Abstract

The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propylmethyl-cellulose-acetate-succinate (HPMCAS). In the first approach Direct Spray Drying (DSD) was implemented for the microencapsulation of DHA/HPMCAS organic solutions, whilst in the second approach solid lipid nanoparticle (SLN) dispersions of DHA, were first produced by high-pressure homogenization, prior to being spray dried in HPMCAS aqueous solutions. The DSD approach resulted in significantly higher quantities of DHA being encapsulated, at 2.09 g/100 g compared to 0.60 g/100 g in the spray-dried SLNs. The DHA stability increased with the direct spray-drying approach. Release studies of DHA in the direct sprayed dried samples revealed a lag time for 2 hours in acidic media followed by rapid release in phosphate buffer (pH 6.8).

Preparation of deer oil powder and its effect on acute gastric mucosal injury in rats

“…Mix deer oil and nonionic emulsifier uniformly at 80°C, add anionic emulsifier to the composite wall material mixture dissolved in distilled water, mix well at 80°C, and mix the oily and watery substances completely, Deer oil emulsion was prepared by emulsification at a constant temperature of 80°C for 5 min, a homogenizer (IKA T18 digital ULTRA TURRAX) 13,000 rpm/min high speed dispersion, and 30 MPa high pressure homogenization (ATS AH‐PILOT2018) for 3 times (Asensio et al, 2017; Bai et al, 2013; Loughrill et al, 2019).…”

Emerging drying techniques for food safety and quality: A review

“…It can be concluded that the encapsulated powder protects the odor and taste of DHA. However, additional studies on storage stability and consolidation of the encapsulated powder into the food products are needed (Loughrill et al., 2019).…”

“…For instance, Loughrill et al. (2019) evaluated the drying method and carrier effect on the release of docosahexaenoic acid (DHA, omega‐3‐fatty acid). The pH‐dependent polymer hydroxyl‐propyl‐methyl‐cellulose‐acetate‐succinate (HPMCAS) and DHA solid‐lipid nanoparticles (SLN) were the carriers to protect DHA and spray drying (encapsulation) was the drying method used.…”

“…Thus, the quality of the dried samples directly affects the bioactive compounds release and should be optimized to give a high-quality final product (Ray et al, 2016). For instance, Loughrill et al (2019) evaluated the drying method and carrier effect on the release of docosahexaenoic acid (DHA, omega-3fatty acid). The pH-dependent polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS) and DHA solid-lipid nanoparticles (SLN) were the carriers to protect DHA and spray drying (encapsulation) was the drying method used.…”

“…It can be concluded that the encapsulated powder protects the odor and taste of DHA. However, additional studies on storage stability and consolidation of the encapsulated powder into the food products are needed (Loughrill et al, 2019). Flavonoids, like naringenin and quercetin, were loaded on polymeric carrier and dried by spray drying to improve the physicochemical activities for functionalization in food and pharmaceutical industries.…”