Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials

Kagami, Yoshiaki; Sugimura, S; Fujishima, Noboru; Matsuda, Ken‐ichi; Kometani, Takashi; Matsumura, Yukihiko

doi:10.1111/j.1365-2621.2003.tb05755.x

Cited by 215 publications

(131 citation statements)

References 22 publications

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“…Formulations containing WPC80 and sucrose had higher encapsulation efficiencies than those containing WPC80/DE24. The higher encapsulation efficiency of powders formulated with WPC80 and sucrose compared to that of the WPC80/DE24 powders is in line with the observations of others who obtained a higher encapsulation efficiency in spray-dried emulsions stabilised by NaCas in combination with the increased dextrose equivalent of the carbohydrates [13,16].…”

Section: Milk Constituents For Microencapsulation Of Oilssupporting

confidence: 91%

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Augustin

Sanguansri

Oliver

2009

Dairy Sci. Technol.

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-Microencapsulation is the entrapment of a component (i.e. the 'core') within a secondary material (encapsulant matrix). Encapsulation isolates the core from its environment until its release in response to an external stimulus or trigger. It protects the core against degradation during storage and against stresses that are encountered during processing. Encapsulation can be used to prevent/decrease the oral release of components that have undesirable taste properties and it has the potential to enable the targeted delivery of bioactives within the gastrointestinal tract. Food-grade cores and encapsulant matrices are desired for designing encapsulated ingredients that are intended for incorporation into food products. Milk constituents are widely used as encapsulant matrices because they possess many of the properties that are required to make encapsulated ingredients functional. This includes their ability to build viscosity, gel and emulsify. This paper discusses the functional properties of milk constituents that are capitalised upon in the design of ingredients that contain encapsulated components. Selected examples of the application of milk constituents for the encapsulation of oils are used to demonstrate (a) the effect of the type of milk protein that is used alone or in combination with other matrix constituents on encapsulation efficiency and (b) glycation to modify the functionality of milk proteins for encapsulating oils.emulsion / microencapsulation / spray drying / glycation Article published by EDP SciencesRésumé -Propriétés fonctionnelles des constituants du lait : applications à la microencapsulation d'huile dans des émulsions séchées par atomisation. La microencapsulation consiste à piéger un composant (c'est-à-dire le « noyau ») à l'intérieur d'un matériel secondaire (matrice encapsulante). L'encapsulation isole le noyau de son environnement jusqu'à son relargage en réponse à un stimulus externe ou déclencheur. Elle protège le noyau contre les dégradations au cours du stockage ou contre les stress rencontrés au cours de la fabrication. L'encapsulation peut être utilisée pour prévenir/diminuer le relargage oral de composés qui ont des goûts indésirables et elle permet de transporter des composés bioactifs à l'intérieur du tractus gastrointestinal. Des noyaux et matrices encapsulantes alimentaires sont recherchés pour concevoir des ingrédients encapsulés destinés à l'incorporation dans des produits alimentaires. Les constituants du lait sont largement utilisés comme matrices encapsulantes parce qu'ils possèdent nombre des propriétés nécessaires à la fabrication d'ingrédients fonctionnels encapsulés, comme leur capacité à produire viscosité, gel et émulsion. Cet article examine les propriétés fonctionnelles des constituants du lait utilisables dans la conception d'ingrédients contenant des composés encapsulés. Des exemples sélectionnés de l'application de constituants du lait pour l'encapsulation d'huiles sont présentés pour démontrer (a) l'effet du type de protéine laitière utilisée se...

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Section: Milk Constituents For Microencapsulation Of Oilssupporting

confidence: 91%

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Augustin

Sanguansri

Oliver

2009

Dairy Sci. Technol.

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“…Recently, n-OSA starch has been permitted for use as an additive for formulae and weaning foods for infants and young children in the EU [12]. Studies on the oxidative stability of microencapsulated oils rich in LC-PUFA, like fish oil, with sodium caseinate, dextrins and highly branched cyclic dextrins or modified cellulose are available [13,14], but studies on the oxidative stability of microencapsulated oils with n-OSA starch are lacking.…”

Section: Introductionmentioning

confidence: 99%

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

Drusch¹,

Serfert²,

Schwarz³

2006

Eur. J. Lipid Sci. Technol.

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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.

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“…However, maltodextrin, a digestion product of starch, is just composed of D -glucose units [39]. In addition, increase in dextrose equivalent (DE) of carbohydrates has protective effect against oxidation [36]. This is because EE increases, as DE values of carbohydrates increase.…”

Section: Spray Dryingmentioning

confidence: 99%

“…As mentioned before, carbohydrates, proteins or combination of these are generally used as wall materials for oil encapsulation. The major functions of carbohydrates in encapsulation are promotion of drying properties of wall matrix by increasing dry crust formation over the drying droplets [36]. Minemoto et al [37] found that the emulsions prepared with gum arabic is more stable than the emulsions with maltodextrin.…”

Section: Spray Dryingmentioning

confidence: 99%

A Review on Encapsulation of Oils

Özbek¹,

Ergönül²

2017

Celal Bayar Üniversitesi Fen Bilimleri Dergisi

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Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

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Oxidative Stability, Structure, and Physical Characteristics of Microcapsules Formed by Spray Drying of Fish Oil with Protein and Dextrin Wall Materials

Cited by 215 publications

References 22 publications

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

Functional properties of milk constituents: Application for microencapsulation of oils in spray-dried emulsions – A minireview

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

A Review on Encapsulation of Oils

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