Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross‐linked Proteins

Abstract

To improve the storage stability and achieve controlled release, fish oil containing docosahexaenoic acid was encapsulated using double emulsification and subsequent enzymatic gelation method, using microbial transglutaminase cross-linked proteins. Isolated soy protein was selected as a wall material because it showed better emulsion stability and higher reactivity with MTGase than other proteins. Microcapsules prepared by this method showed a high stability against oxygen and a low water solubility, which subsequently resulted in sustained release of fish oil. Results indicate that this microencapsulation process is suitable for preparing protein-based microcapsules containing sensitive ingredients for controlled release and stability improvement.

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

“…However, the application of fish oil in the food system has limitations because the oil is unstable against oxidation during storage. Also, the unpleasant taste and odor of fish oil can cause deterioration in the quality of food products [3]. Cyclodextrin (CD) has been widely used to prepare inclusion complexes to improve stability and solubility, modify the release of drugs and turn liquid substances into stable powders [4][5][6].…”

Microparticles obtained by complex coacervation: influence of the type of reticulation and the drying process on the release of the core material

“…De Roos (2003) observed that the water inside the particles obtained by complex coacervation may works as an additional protective layer to retain the hydrophobic core ingredient, usually presenting low water solubility. Overall, this implies in higher core retention in aqueous media.…”

“…The release of the oleoresin when transglutaminase was used to crosslink the microparticles was close to the release presented by particles without crosslinking (93.8 and 100.7%, respectively) indicating that the amount of enzyme used did not interfere significantly with microparticle porosity. Cho, Shim and Park (2003) evaluated the release of fish oil in microparticles with wall made up of soy protein isolate crosslinked with transglutaminase. The release profile for the oil was slow in the first 60 minutes increasing significantly from there until reaching total release after 240 minutes.…”

Designing hydrogel particles for controlled or targeted release of lipophilic bioactive agents in the gastrointestinal tract

“…After particle fabrication, a chemical, physical, or enzymatic hardening step can be used to further cross-link the proteins and stabilize the particle structures formed [17,[74][75][76]. It should be noted that many proteins have anti-oxidant properties, which makes them particularly suitable for encapsulation of lipophilic bioactive agents that are susceptible to oxidation, such as carotenoids and -3 oils [6].…”