Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage

Heinzelmann, Katrin; Franke, Knut; Velasco, Joaquı́n; Márquez‐Ruiz, Gloria

doi:10.1007/s002170000167

Cited by 78 publications

(47 citation statements)

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“…Water activity (A w ) was determined using an AquaLab CX-2 (Decagon Devices, Inc., Washington DC, USA), whereas % moisture was determined gravimetrically after drying in a oven at 105°C for *12 h according to Klaypradit and Huang [15]. Surface oil on the dried capsules was determined based on the modified methods of Heinzelmann et al [16] and Sottitantawat et al [17], whereby 1 g of capsules was dispersed in 30 mL of hexane followed by vigorous shaking for 30 s. The solvent was filtered (Whatman #41), and then allowed to evaporate overnight in a fume hood. Surface oil was then determined gravimetrically, after heating the beaker at 105°C for 30 min to remove any residual solvent.…”

Section: Physicochemical Properties Of Gelatin-ga Capsulesmentioning

confidence: 99%

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Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules

Liu

Low

Nickerson

2010

J Americ Oil Chem Soc

130

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The aim of this study was to optimize the encapsulation of flaxseed oil within a gelatin-gum Arabic (GA) matrix via complex coacervation. The effect of homogenization rates (3,000-15,000 rpm) and total biopolymer concentrations (1-2% w/v) on emulsion efficiency was studied in order to optimize the wall matrix. The physicochemical properties of the dried powder, and the capsule's ability to inhibit oxidation during storage were assessed. As homogenization rates increased from 3,000 to 9,000 rpm, the structure of the capsule transitioned from a spherical mononuclear-type to irregular-shaped multinuclear capsules. The size of the capsules and amount of non-encapsulated oil was found to increase as the total biopolymer concentration was raised from 1 to 2% (w/v). Subsequently, gelatin-GA capsules were produced with a 1:1 core-to-wall ratio at a total biopolymer concentration of 2% (w/v) and at a homogenization rate of 9,000 rpm. Formed capsules had an encapsulation efficiency of 84% and showed a protective effect against the production of primary and secondary oxidative products versus nonencapsulated oil during 25 days of room temperature storage.

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Section: Physicochemical Properties Of Gelatin-ga Capsulesmentioning

confidence: 99%

“…Total oil was then determined gravimetrically. Encapsulation efficiency (EE) was determined based on the ratio between surface to total oil [EE = (Total-Surface)/ Total) 9 100%] [16]. Three replicates were measured on duplicate batches of capsules.…”

Section: Physicochemical Properties Of Gelatin-ga Capsulesmentioning

confidence: 99%

Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules

Liu

Low

Nickerson

2010

J Americ Oil Chem Soc

130

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“…However, long-chain PUFAs in tuna oils are highly unsaturated and therefore are highly susceptible to oxidation. Lipid oxidation can be reduced by addition of antioxidants to the oil or by microencapsulation of the oil (Heinzelmann, Franke, Velasco, & Marquez-Ruiz, 2000;Kagami et al, 2003;Lin, Lin, & Hwang, 1995;Velasco, Dobarganes, & Marquez-Ruiz, 2003).…”

Section: Introductionmentioning

confidence: 99%

Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Klinkesorn

Sophanodora

Chinachoti

et al. 2006

Food Research International

191

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“…For this purpose, various physical and chemical processes using several wall materials have been developed to encapsulate and stabilize fish oil and concentrates (Desai and Park, 2005). Among these, spray-drying is the most common and cheaper method (Gharsallaoui et al, 2007), though other processes such as freeze drying (Heinzelmann et al, 2000), ultrasonic atomization (Klaypradit and Huang, 2008) or coacervation (Barrow et al, 2009) have also been proposed recently as alternative to reduce omega-3 PUFA oxidation, since they avoid the use of high temperatures during the drying step. Moreover, oil-in-water emulsions are increasingly being used as delivery systems for fish oils for functional foods.…”

Section: Antioxidant Addition and Other Means Of Oxidation Protectionmentioning

confidence: 99%

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

Collins¹,

Nørrung²,

Budka³

et al. 2010

EFSA Journal

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In this document an evaluation of hygiene and rancidity of fish oil intended for human consumption was carried out until the point of the production chain for fish oil at which a product intended for human consumption is obtained as a bulk stored product. This does not include encapsulated or other consumer packages or the final product ready to be sold to the consumer. Within the scope of this document, only oxidation products may represent a potential chemical hazard in refined fish oil intended for human consumption whilst stored in bulk. The refined fish oil production process typically includes several steps such as repeated heating at high temperatures (at 90-95°C and even up to 180°C) as well as alkali/acid treatments and removal of the water phase, which reduce the biological food safety risk to negligible. Lipid oxidation in bulk stored fish oil can be prevented by cold storage in darkness, without exposure to oxygen and addition of antioxidants. Based on the currently available information, no qualitative or quantitative risk assessment of hazards in relation to rancidity of fish oil intended for human consumption can be carried out. The criterion of 60 mg total volatile basic nitrogen (TVB-N)/100 g for whole fish is not based on scientific evidence. Sensory assessment is recommended for the evaluation of the freshness of raw material for fish oil production for human consumption. At present, the methods to determine the peroxide and anisidine values are the most reliable chemical methods for rancidity measurements in bulk fish oils. The present knowledge does not allow setting and recommending of maximum acceptable peroxide and anisidine values for the large variety of refined fish oils.

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Microencapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage

Cited by 78 publications

References 0 publications

Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules

Entrapment of Flaxseed Oil Within Gelatin‐Gum Arabic Capsules

Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition

Scientific Opinion on Fish Oil for Human Consumption. Food Hygiene, including Rancidity

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