Microencapsulation of fish oil with n‐ octenylsuccinate‐derivatised starch: Flow properties and oxidative stability

Abstract

Microencapsulation of fish oil with n-octenylsuccinate-derivatised starch: Flow properties and oxidative stabilityFish oil with 33% long-chain polyunsaturated fatty acids was microencapsulated in a matrix of n-octenylsuccinate-derivatised starch and glucose syrup and stored at varying temperatures (5, 20 and 40 7C) and relative humidities (11, 33, 48-59 and 75%). Development of lipid oxidation parameters upon storage depended to a certain extent on temperature, but to a much greater extent on relative humidity. Temperature had no significant effect on the development of lipid oxidation parameters when samples were stored at 11 or 33% relative humidity. Hydroperoxide concentration doubled over the storage period and reached from 88 to 146 mmol/kg oil in the samples stored at 11 and 33% relative humidity, respectively. An increase in hydroperoxide concentration with increasing storage temperature was observed at 48-59% relative humidity. In all samples, the increase in the lipid oxidation parameters was not linear or exponential and significantly differed from the course as it is described in the literature for bulk oils and emulsions. Based on data for colour measurement, moisture sorption and extractable fat, the course of lipid oxidation is discussed. Finally, the use of silica derivatives and tricalciumphosphate efficiently improved the flowing properties of microencapsulated fish oil without affecting the oxidative stability of the products.

Comparative Study on Different Drying Methods of Fish Oil Microcapsules

“…The surface oil content of FD and SD samples was relatively high resulting in a high propanal content. A number of studies have been reported on the oxidative stability of microencapsulated fish oil obtained either by SD or by FD, and the results were inconsistent [30,31]. These inconsistent results may be due to changes in conditions of storage and different analytical methods.…”

Improving Product Quality with Entrapped Stable Emulsions: From Theory to Industrial Application

“…Use of flavor-masking compounds, in addition to the benefits obtained with entrapment technologies, is also viable in improving consumer acceptance. With the aims of achieving more effective entrapment and driving down DHA/EPA cost per serving, optimized entrapment technology is currently undergoing substantial research efforts throughout multiple industries [17][18][19][20][21][22][23].…”

“…Since it is a solid at room temperature it presents an interesting model compound for studies directed at the entrapment of nano-particulates. Prior commercial successes such as plant sterols in orange juice provide additional incentives and confidence that the probability of a successful wide-scale implementation into human-quality foods is high, and will thus lead to an expanding market [11,[17][18][19][20][21][22][23]]. …”

“…Unfortunately, a study on oxidative stability of entrapped oils [85] did not support use of these accelerated conditions as predictive tools because the behavior differed too much from that at 20 °C. Above Tg of the encapsulate, moisture sorption may release oil from the matrix and hence accelerate lipid oxidation [23]. Furthermore, at elevated temperatures additional chemical reactions can be initiated and/or their rates enhanced such that they produce compounds that would not be of significance at typical storage conditions.…”

“…Of the hundreds of reaction products formed, the reducing compounds are antioxidative and thus increase shelf life. Another system of reactions that should be considered is aldol addition and condensation of developing aldehydes that influence the level of lipid oxidation parameters, which were described previously [23].…”