Wall materials and the presence of antioxidants influence encapsulation efficiency and oxidative stability of micro-encapsulated shrimp oil

2014 ◽  
Vol 117 (4) ◽  
pp. 450-459 ◽  
Author(s):  
Sirima Takeungwongtrakul ◽  
Soottawat Benjakul ◽  
Aran H-kittikun
Keyword(s):  
Oxidative Stability ◽  
Encapsulation Efficiency ◽  
Wall Materials ◽  
Shrimp Oil

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

scholarly journals The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils

Molecules ◽  
2021 ◽  
Vol 26 (20) ◽  
pp. 6109
Author(s):  
Khaled A. Selim ◽  
Salman S. Alharthi ◽  
Abdelmonam M. Abu El-Hassan ◽  
Nady A. Elneairy ◽  
Laila A. Rabee ◽  
...  
Keyword(s):  
Protective Effect ◽  
Fish Oil ◽  
Oxidative Stability ◽  
Whey Protein ◽  
Encapsulation Efficiency ◽  
Storage Period ◽  
Gum Arabic ◽  
Wall Material ◽  
Fish Oils ◽  
Wall Materials

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

scholarly journals Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1735
Author(s):  
Alican Akcicek ◽  
Fatih Bozkurt ◽  
Cansu Akgül ◽  
Salih Karasu
Keyword(s):  
Encapsulation Efficiency ◽  
In Vitro Release ◽  
Olive Pomace ◽  
Pickering Emulsions ◽  
Chia Seed ◽  
Oil In Water ◽  
Wall Materials ◽  
Seed Gum ◽  
Vitro Release

The aim of this study was to determine the potential use of rocket seed and chia seed gum as wall materials, to encapsulate and to prevent degradation of olive pomace extract (OPE) in polymeric nanoparticles, and to characterize olive pomace extract-loaded rocket seed gum nanoparticles (RSGNPs) and chia seed gum nanoparticles (CSGNPs). The phenolic profile of olive pomace extract and physicochemical properties of olive pomace, rocket seed gum (RSG), and chia seed gum (CSG) were determined. The characterization of the nanoparticles was performed using particle size and zeta potential measurement, differential scanning calorimeter (DSC), Fourier-transform infrared spectroscopy (FTIR), scanning electron microscope (SEM), encapsulation efficiency (EE%), in vitro release, and antioxidant activity analyses. Nanoparticles were used to form oil in water Pickering emulsions and were evaluated by oxitest. The RSGNPs and CSGNPs showed spherical shape in irregular form, had an average size 318 ± 3.11 nm and 490 ± 8.67 nm, and zeta potential values of-22.6 ± 1.23 and -29.9 ± 2.57, 25 respectively. The encapsulation efficiency of the RSGNPs and CSGNPs were found to be 67.01 ± 4.29% and 82.86 ± 4.13%, respectively. The OPE-RSGNP and OPE-CSGNP presented peaks at the 1248 cm−1 and 1350 cm−1 which represented that C-O groups and deformation of OH, respectively, shifted compared to the OPE (1252.53 cm−1 and 1394.69 cm−1). The shift in wave numbers showed interactions of a phenolic compound of OPE within the RSG and CSG, respectively. In vitro release study showed that the encapsulation of OPE in RSGNPs and CSGNPs led to a delay of the OPE released in physiological pH. The total phenolic content and antioxidant capacity of RSGNPs and CSGNPs increased when the OPE-loaded RSGNPs and CSGNPs were formed. The encapsulation of OPE in RSGNPs and CSGNPs and the IP values of the oil in water Pickering emulsions containing OPE-RSGNPs and OPE-CSGNPs were higher than OPE, proving that OPE-loaded RSGNPs and CSGNPs significantly increased oxidative stability of Pickering emulsions. These results suggest that the RSG and CSG could have the potential to be utilized as wall materials for nanoencapsulation and prevent degradation of cold-pressed olive pomace phenolic extract.

scholarly journals Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

2020 ◽  
Vol 71 (4) ◽  
pp. 387
Author(s):  
L. Landoni ◽  
R. Alarcon ◽  
L. Vilca ◽  
N. Chasquibol ◽  
M. C. Pérez-Camino ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Physicochemical Characterization ◽  
Physicochemical Characteristics ◽  
Whey Protein Concentrate ◽  
Arabic Gum ◽  
Sacha Inchi Oil ◽  
Sacha Inchi ◽  
Drying Technology

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.

Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials

2018 ◽  
Vol 111 ◽  
pp. 846-855 ◽  
Author(s):  
Diego Santiago Tupuna ◽  
Karina Paese ◽  
Silvia Stanisçuaski Guterres ◽  
André Jablonski ◽  
Simone Hickmann Flôres ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Wall Materials ◽  
Thermal Stability Of
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