Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Yang, Junsi; Ciftci, Ozan N.

doi:10.1016/j.foodchem.2017.03.109

Cited by 41 publications

(40 citation statements)

References 39 publications

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“…The higher oxidation rates of these two samples (spray-drying and conventional freezedrying) are probably due to the high starting PV (day 0) as well as their lower encapsulation efficiency, which implies more oil in the particle surface susceptible to oxidation. A similar encapsulation efficiency vs. oxidation rate inverse relationship has been observed by other authors (Yang & Ciftci, 2017). However, PGSS-dried and freeze-dried particles with liquid nitrogen exhibited high encapsulation efficiencies (up to 98%), and still encapsulated n-3 PUFA concentrate was not fully protected against primary oxidation (PV after 28 days = 25.2 ± 2.2 and 16.9 ± 0.8 meq O 2 /kg oil, respectively).…”

Section: Oxidative Stability Of the Dried Powderssupporting

confidence: 84%

“…It must be also pointed out that the fish oil concentrate used in this work is extremely rich in n-3 PUFAs, which are highly prone to oxidation. This highly sensitive-to-oxidation fatty acid profile may also offer an explanation to the higher oxidation rates obtained in this work compared to other studies, even with no accelerated storage (Carneiro et al, 2013;Yang & Ciftci, 2017).…”

Section: Oxidative Stability Of the Dried Powderssupporting

confidence: 60%

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Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

et al. 2019

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Particles from Gas-Saturated Solutions (PGSS)-drying has been used as a green alternative to encapsulate omega-3 polyunsaturated fatty acids (n-3 PUFAs) at mild, non-oxidative conditions. PGSS-dried particles have been compared to those obtained by conventional drying methods such as spray-drying and freeze-drying, finding encapsulation efficiencies (EE) up to 98% and spherical morphology for PGSS- and spray-dried particles. Freeze-dried powders showed irregular morphology and EE from 95.8 to 98.6%, depending on the freezing method. Differential scanning calorimetry (DSC) analysis revealed glass-transition and melting peaks of OSA-starch and a cold-crystallization peak corresponding to the encapsulated n-3 PUFA concentrate. Compared to conventionally dried powders, PGSS-dried microparticles showed lower primary and secondary oxidation after 28 days of storage at 4 °C. Ascorbic acid addition combined with the mild processing conditions of PGSS-drying yielded particles with a maximum peroxide value of 2.5 meq O/kg oil after 28 days of storage at 4 °C.

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Section: Oxidative Stability Of the Dried Powderssupporting

confidence: 84%

Section: Oxidative Stability Of the Dried Powderssupporting

confidence: 60%

Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

et al. 2019

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“…When the CO 2 ‐expanded lipid mixture is atomized at the nozzle upon depressurization, a liquid droplet of fractionated palm oil, butter, and SC‐CO 2 was formed and then turned into a liquid lipid bubble due to CO 2 expansion at atmospheric pressure. In the meantime, temperature of the atomized particles decreased quickly due to the Joule‐Thomson effect (Yang and Ciftci, , ). During the sudden cooling, the liquid lipid droplet solidified immediately and formed solid lipid particles (Yang and Ciftci, ).…”

Section: Resultsmentioning

confidence: 99%

Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture

Gudeman

Yang

Ciftci

2018

J Americ Oil Chem Soc

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The use of solid fats is challenging due to difficulty in incorporating into foods, handling during industrial food production, and relatively high-calorie contributions. The objective of this study was to form free-flowing and low-density hollow microparticles from nonhydrogenated fats, namely, butter and fractionated palm oil, using a novel method based on atomization of a carbon dioxide (CO 2 )expanded lipid mixture. The melting point of the fractionated palm oil decreased from 66.2 to 47.3 C above 120 bar in the presence of pressurized CO 2 . The density of the particles decreased fivefolds compared to that of the original oils. The average particle size D [4,3] decreased from 67.0 to 27.1 μm when the concentration of fractionated palm oil was increased from 50% to 100%. The hollow structure was more pronounced for the particles obtained from higher melting oils/oil blends, as well as with more spherical uniformity. Ten percent (d 10% ) and 50% (d 50% ) of the palm oil particles were smaller than 4.5 and 23.0 μm, respectively, whereas they were 14.5 and 58.3 μm when mixed with butter at 50% butter concentration, respectively. Polymorphic form of α was more pronounced in the solid lipid particles, indicating that they had a less-ordered crystalline structure than the original oil. This new method forms low-density and free-flowing lipid powders that make the handling and storage of solid lipids feasible and convenient, and may provide reduced fat usage and calorie intake, and more rapid oil melting in mouth.Keywords Fractionated palm oil Á Butter Á Hollow solid lipid particle Á Supercritical carbon dioxide Á Melting J Am Oil Chem Soc (2019) 96: 147-158.

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“…The encapsulation performs a substance isolation using a surrounding material, able to prolong the product useful life . The literature reports studies of the fish oil encapsulation by emulsions, micro‐ and nanoparticles, liposomes, powders, nanofibers, etc. In most cases, the lipid fraction of the capsules is obtained from the refined fish oil, however, the use of UFA concentrates is a promising option.…”

Section: Introductionmentioning

confidence: 99%

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Esquerdo

Silva

Dotto

et al. 2017

Euro J Lipid Sci & Tech

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This work aimed to study the development of food–grade nanoemulsions containing unsaturated fatty acids concentrates from carp oil, using chitosan, and gelatin as wall materials. The effects of chitosan:gelatin ratio, polymer concentration and homogenization time on the nanoemulsions characteristics were evaluated. Phase separation occurred when the chitosan:gelatin ratio was higher than 50:50. Nanoemulsions using proportion of chitosan over than 70% remained visually stable, with no phase separation, for more of 7 days. The highest homogenization time (20 min) and the lowest biopolymers concentration (1% w/v) resulted in smaller particle sizes for the ratios of 100:0, 90:10, and 70:30 (respectively, 292.0, 52.3, and 34.8 nm). The zeta potential increased with the amount of chitosan (from 26.5 to 31.0 mV), while pH and refractive index were not affected by the biopolymers ratio. After 7 days of storage, the nanoemulsion with 90:10 of chitosan:gelatin ratio was in the acceptable range of the legislation, showing peroxide value of 4.8 meq kg−1, p–Anisidine value of 9.8 meq kg−1, and ToTox value of 19.4 meq kg−1. Chitosan and gelatin provided high stability to the emulsions and also behaved as good wall materials, demonstrating the importance of studying its combination to form food–grade nanoemulsions. Practical Applications: Carp viscera are by–products of the fishery industry, rich in unsaturated fatty acids, which are associated to human health benefits. However, its low solubility in water and oxidative instability difficult the foods enrichment with these unsaturated fatty acids. Nanoemulsions delivery systems can be used to protect and increase its solubility. Edible biopolymers, such as chitosan and gelatin, can increase the physical and oxidative stability of these lipids in food systems through the formation of nanoemulsions, to facilitate the addition these lipophilic active ingredients in aqueous–based foods or beverages. Unsaturated fatty acids (UFA) of fish oil, especially omega‐3 series, are associated with several health benefits. In this work are prepared food–grade nanoemulsions containing UFA concentrates of carp oil, rich in omega‐3, using different proportions of the biopolymers chitosan and gelatin as wall materials.

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Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Cited by 41 publications

References 39 publications

Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Omega–3 encapsulation by PGSS-drying and conventional drying methods. Particle characterization and oxidative stability

Formation of Low‐Density and Free‐Flowing Hollow Microparticles from Butter and Fractionated Palm Oil Mixture

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

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