Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

Chung, Cheryl; Sanguansri, Luz; Augustin, Mary Ann

doi:10.1007/s11483-008-9069-4

Cited by 28 publications

(13 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This color development may be attributed to the Maillard reaction. The occurrence of the Maillard reaction in mixtures of NaCas with RS under the conditions of heating has also been confirmed by fluorometric measurements although the extent of the reaction, as assessed by fluorometry, was not affected by the modification of RS (Chung and others 2008). …”

mentioning

confidence: 65%

“…Combinations of proteins and gums or starch have been used for stabilizing probiotics (Desmond and others 2002; Chavez and Ledeboer 2007). While resistant starch (RS) has been used in combination with protein for preparation of fish oil capsules, the focus has been on the properties of microcapsules during in vitro lipolysis (Chung and others 2008). These publications demonstrate the potential of using an uncharged biopolymer in combination with protein in encapsulated formulations.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

Chung¹,

Sanguansri²,

Augustin³

2010

Journal of Food Science

View full text Add to dashboard Cite

The properties of resistant starch (RS) modified by heating starch suspensions (Heat RS) or heating followed by microfluidization (Heat-MF RS) and their functionality as co-encapsulants in sodium caseinate (NaCas) based fish oil microcapsules (50%oil:25%NaCas:25%starch) were examined. RS modification reduced molecular weight and crystallinity of the starch, with the effects being more evident for Heat-MF RS. The properties of fish oil microcapsules were influenced by the starch type used (RS, Heat RS, or Heat-MF RS) in combination with NaCas. With both physical blends and heated mixtures of NaCas and starch as encapsulants, highest encapsulation efficiency but lowest oxidative stability was obtained for the microcapsules containing Heat-MF RS. Oxidative stability was independent of heat treatment applied to the mixtures of NaCas and starch and also not related to encapsulation efficiency of the freeze-dried microcapsules. The properties of the starch used in combination with NaCas were the major determinant of the oxidative stability, with lower molecular weight and decreased crystallinity providing less protection against oxidation.

show abstract

mentioning

confidence: 65%

Section: Introductionmentioning

confidence: 99%

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

Chung¹,

Sanguansri²,

Augustin³

2010

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…A great number of factors have been identified to influence digestion of microencapsulated oils, such, nature and composition of the microcapsule wall, particle size of emulsion droplets, viscosity of the emulsion system, and other components in the bulk phase (Chung, Sanguansri, & Augustin, 2008;MacClements, Decker, Park, & Weiss, 2008;Mun, Decker, & MacClements, 2007;Singh, Ye, & Horne, 2009;Sun, Decker, & McClements, 2009). …”

Section: Introductionmentioning

confidence: 99%

In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil

Calvo

Lozano

Espínosa-Mansilla

et al. 2012

Food Research International

View full text Add to dashboard Cite

“…the upper or lower gastrointestinal tract, depending on the desired health-promoting effect. In microencapsulated powders and emulsions, the matrix used to stabilise the oil influences the susceptibility of the oil to lipolysis 9 .…”

Section: Introductionmentioning

confidence: 99%

NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion

et al. 2008

Self Cite

View full text Add to dashboard Cite

The use of nuclear magnetic resonance (NMR) spectroscopy for characterising microencapsulated tuna oil powders (25% and 50% w/w oil) and assessing the behaviour of the microcapsules on their exposure to water, simulated gastric fluid or to sequential exposure of simulated gastric and intestinal fluids was examined. The matrices used for encapsulation were physical mixtures of casein or whey protein in combination with carbohydrates (dextrose monohydrate with either dried glucose syrup or a physically modified resistant starch) or heated mixtures of these matrices. Solid-state 13 C cross-polarised magic angle spinning NMR and dipolar de-coupled magic angle spinning NMR record the 13 C NMR signals of the encapsulant material and that of the encapsulated oil, respectively. 1 H and 13 C solution NMR were used to investigate the relative increase in mobility of the various encapsulant matrices due to their dissolution on exposure to gastrointestinal fluids. The results suggested that the dissolution characteristics of matrices of microencapsulated oil powders were dependent on the type of milk protein and carbohydrate used and whether the protein-carbohydrate matrices were heat-treated prior to encapsulation of the oil.

show abstract

Effects of Modification of Encapsulant Materials on the Susceptibility of Fish Oil Microcapsules to Lipolysis

Cited by 28 publications

References 20 publications

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

Resistant Starch Modification: Effects on Starch Properties and Functionality as Co‐Encapsulant in Sodium Caseinate‐Based Fish Oil Microcapsules

In-vitro evaluation of the availability of ϖ-3 and ϖ-6 fatty acids and tocopherols from microencapsulated walnut oil

NMR of Microencapsulated Fish Oil Samples During In Vitro Digestion

Contact Info

Product

Resources

About