Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability

Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component

“…These results showed that homogenization of the emulsion and/or microencapsulation by spray drying affected the fatty acid composition of fish oil. However, reduction in PUFA in this study was found to be at low levels compared with most previous studies (Annamalai et al, 2020;Botrel et al, 2017;Jeyakumari et al, 2017;Łozińska et al, 2020;Yeşilsu & Özyurt, 2019).…”

The relationship between the structure and functionality of essential PUFA delivery systems based on sodium caseinate with phosphatidylcholine liposomes without and with a plant antioxidant: an in vitro and in vivo study

“…7,8 Most of the experimental work carried out to date indicates that one of the successful methods for solving this problem may be the encapsulation of LC n-3 PUFAs separately or in oils (fish and algae) into delivery systems formed by food hydrocolloids. [20][21][22][23][24][25][26][27][28] Milk proteins (whey and sodium caseinate (SC)) are often used for these purposes either alone or in combination with other food hydrocolloids (fish protein, maltodextrin, gum arabic, pectin, etc. ), which are considered to be GRAS and are expected to be biocompatible, biodegradable and bioresorbable when administered orally.…”

“…), which are considered to be GRAS and are expected to be biocompatible, biodegradable and bioresorbable when administered orally. [20][21][22][23][24][25][26][27][28][29] Such delivery systems can be micro-and nanoemulsions or complexes, depending on the amount of lipids in the system. [20][21][22][23][24][25][26][27][28][29] In such emulsions and complexes, PUFAs acquire colloidal stability or solubility in an aqueous medium, respectively, inherent in food biopolymers.…”

“…[20][21][22][23][24][25][26][27][28][29] Such delivery systems can be micro-and nanoemulsions or complexes, depending on the amount of lipids in the system. [20][21][22][23][24][25][26][27][28][29] In such emulsions and complexes, PUFAs acquire colloidal stability or solubility in an aqueous medium, respectively, inherent in food biopolymers. Most importantly, such delivery systems ensure the stability of the PUFAs encapsulated in them against oxidation and degradation.…”

“…Most importantly, such delivery systems ensure the stability of the PUFAs encapsulated in them against oxidation and degradation. [20][21][22][23][24][25][26][27][28] At the same time, it is important to note that nanotechnology-based delivery systems deserve more attention due to their following clear advantages over microparticles: (i) their higher surface area to volume ratio, which provides increased solubility of the loaded substances; (ii) more variability in dose; and (iii) increased bioavailability of cargo molecules and improved controlled release. 23,28 To date, in particular, for caseins, including sodium caseinate and individual caseins, a wide range of physicochemical properties have been established, which allows us to consider them as promising encapsulating agents for LC n-3 PUFAs.…”