Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques

Heinzelmann, Katrin; Franke, Knut; Jensen, Benny; Haahr, Anne-Mette

doi:10.1002/(sici)1438-9312(200002)102:2<114::aid-ejlt114>3.0.co;2-0

Cited by 58 publications

(16 citation statements)

References 10 publications

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“…Freeze‐drying, also known as lyophilization or cryodesiccation, is a simple process as shown in Figure , and is used for the dehydration of almost all heat‐sensitive materials and aromas like oils. Before drying, the oil is dissolved in water and frozen (between −90 °C and −40 °C; Heinzelmann and others ,b) and then the surrounding pressure is reduced and enough heat is added to allow the frozen water in the material to sublimate directly from the solid phase to the gas phase (Oetjen and Haseley ). Freeze‐dried materials seem to have the maximum retention of volatile compounds in comparison to that of spray‐drying (Krokida and Philippopoulos ).…”

Section: Microencapsulation Techniques Of Oilsmentioning

confidence: 99%

“…This technique has been used successfully for microencapsulating some oils such as fish, flaxseed, walnut, and olive oil. Highest encapsulation yields (99.79 ± 0.51%) were achieved for olive oil when MD, CMC, and lecithin were used as encapsulants and the ratio of oil‐wall material was 1:1.5 (Heinzelmann and others ; Quispe‐Condori and others ; Calvo and others ; Karaca and others ). Besides protecting heat‐sensitive core materials, freeze‐drying is simple and easy to operate.…”

Section: Microencapsulation Techniques Of Oilsmentioning

confidence: 99%

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Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Bakry

Abbas

Ali

et al. 2015

Comp Rev Food Sci Food Safe

708

415

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Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

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Section: Microencapsulation Techniques Of Oilsmentioning

confidence: 99%

Section: Microencapsulation Techniques Of Oilsmentioning

confidence: 99%

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Bakry

Abbas

Ali

et al. 2015

Comp Rev Food Sci Food Safe

708

415

View full text Add to dashboard Cite

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“…Shape factor (SF) is defined as: SF = 4π A / P 2 , where A is the projected area of particle and P, the perimeter of the projected area. The factor is 1 for a perfect circle and close to 0 for a line .…”

Section: Methodsmentioning

confidence: 88%

“…The most commonly used proteins are gelatin, whey protein, caseinate, albumin, soy protein, and more recently, zein (corn protein). Proteins are used for encapsulating anhydrous milk fat, soybean oil, flaxseed oil, fish oil and fatty acids . Blend of whey protein and corn syrup solids, and lactose , whey protein isolate or skimmed milk powder (SKM) with maltodextrin are also used as encapsulation materials.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of α‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability

Umesha

Monahar

Naidu

2013

Euro J Lipid Sci & Tech

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Microencapsulation of garden cress oil (GCO) using different wall materials such as sodium caseinate (SACA), whey protein concentrate (WPC), blend of maltodextrin and gum arabica (MDGA) and skimmed milk powder (SKM) was examined using spray-drying method. Physicochemical properties of GCO microencapsules were evaluated with reference to encapsulate size, shape, surface oil, encapsulation efficiency and oxidative stability as a function of storage temperature and time. The surface oil content increased significantly and microencapsulation efficiency (ME) decreased as oil/wall material ratio increased irrespective of type of wall material used. Highest ME efficiency of 85.4% was obtained with SACA followed by WPC, MDGA, and SKM. The particle sizes of microencapsulae were in the range of 13.3-31.3 mm and no significant change was observed with respect to the type of wall material and oil/wall material ratio. The influence of microencapsulation on fatty acid profile was evaluated especially with respect to a-linolenic acid levels in microencapsules. SACA offered good oxidative stability and the microencapsulation process did not affect fatty-acid composition of GCO. Thus, the encapsulated GCO powder can be supplemented in food products to enhance plant-based n-3 fatty acid.

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“…In this way, it can also be converted into a powder form, which would further facilitate stability, handling, processing and storage [33,34]. Although a variety of encapsulation technologies such as freeze drying [35,36], spray dried emulsion [37], spray dried coacervates [38], ultrasonic atomisation [39], or a combination of these methods, have been developed to protect fish oils against oxidative deterioration. Spray dried emulsion is still the methodology most widely used, due to its lower operating costs, simplicity [40] and suitability for use within infant and toddler formula and foods due to the type of encapsulation materials used i.e., milk protein and carbohydrates [41].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulated Tuna Oil Results in Higher Absorption of DHA in Toddlers

Fard¹,

Loh

Turchini

et al. 2020

Nutrients

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Docosahexaenoic acid (DHA) is an essential component for brain and visual acuity development during foetal and early postnatal life. A newly released directive under the European Commission stipulates DHA as a mandatory ingredient in infant formula. This poses challenges to manufacturers in preserving the stability and bioavailability of DHA at levels akin to human breast milk. The aims of this study were (a) to investigate the bioavailability of microencapsulated omega-3 DHA formulations in healthy toddlers compared with high DHA fish oil for a one-month period and (b) to assess the effect of DHA supplementation on children’s sleep and cry patterns. Sixty toddlers were randomly allocated to four groups: 1. unfortified formula, 2. unfortified formula plus high DHA tuna oil, 3. fortified formula with dairy-based microencapsulated high DHA tuna oil powder, and 4. fortified formula with allergenic-free microencapsulated high DHA tuna oil powder. Bioavailability was assessed from both blood and faecal fatty acid levels. The results showed an enhanced bioavailability with significantly greater concentrations of blood DHA levels in formulas with microencapsulated powders. There were no significant effects of treatment on sleep and cry patterns. Application and delivery of microencapsulated DHA tuna oil powder in toddlers’ formula provided better bioavailability of the active DHA.

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Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques

Cited by 58 publications

References 10 publications

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Microencapsulation of α‐linolenic acid‐rich garden cress seed oil: Physical characteristics and oxidative stability

Microencapsulated Tuna Oil Results in Higher Absorption of DHA in Toddlers

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