Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Na, Hye-Sook; Kim, Jina; Kim, Jin Man; Lee, Ki-Young

doi:10.1007/s12257-011-0099-2

Cited by 40 publications

(22 citation statements)

References 19 publications

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“…In addition, a high concentration of core materials may relate to the droplet size in the emulsion before spray drying, which results in a large core droplet size, thus poor encapsulation efficiency. 37 This behavior could explain why it took a longer time for film formation in large particles, resulting in greater loss of core materials. 35 As a result, it is important to optimize the oil load in the emulsion preparation to increase the EE and minimize surface oil content.…”

Section: Results and Discussion Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology

et al. 2014

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The objective of this study was to optimize the wall material concentration and the oil load on the encapsulation of Gac oil using spray drying by response surface methodology. Results showed that the quadratic polynomial model was sufficient to describe and predict encapsulation efficiencies in terms of oil, -carotene, lycopene, peroxide value (PV), moisture content (MC), and total color difference ( E) with R 2 values of 0.96, 0.95, 0.86, 0.89, 0.88, and 0.87, respectively. Under optimum conditions (wall concentration of 29.5 % and oil load of 0.2), the encapsulation efficiencies for oil, -carotene, lycopene, PV, MC, and E were predicted and confirmed as 92 %, 80%, 74 %, 3.91 meq/kg, 4.14 % and 12.38, respectively. The physical properties of the encapsulated oil powders obtained by different formulations were also determined. It was concluded that the protein-polysaccharide matrix as the wall material was effectively used for spray-drying encapsulation of Gac oil.

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Section: Results and Discussion Encapsulation Efficiency (Ee)mentioning

confidence: 99%

Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology

et al. 2014

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“…Similar increased oxidation was observed by light exposure as well. CD molecules (α-, β-, and γ -CD) were shown to effectively retard lipid oxidation when used as microcapsule coating materials due to the guest/host relationship between polyunsaturated fatty acids and CD (Hadaruga et al, 2006;Lee, Kim, Na, Kim, & Lee, 2013;Na et al, 2011;Reichenbach & Min, 1997;Wimmer et al, 2000); however, this effect could not be seen in the emulsion system tested here. The twofold decrease in the droplet size with the addition of BCD significantly increased the droplet surface area, which might be a main reason for the decreased oxidative stability of CIT-BCD emulsions, even though there are conflicting studies supporting or disagreeing this theory, as extensively reviewed by Berton-Carabin et al (2014).…”

Section: Food Chemistrymentioning

confidence: 87%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD) on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein‐based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p‐anisidine values. LMWE‐stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein‐stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 oC). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat‐ nor light‐induced lipid oxidation. Practical Application This work investigated the effects of emulsifiers and dextrins on the stability of oil‐in‐water (O/W) emulsions. Both maltodextrin (MD) and β‐cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).

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“…Compared with control, the combination of 0•6% PWP and 0•3% β-CD conferred more affinity for SM-FFA than adding 0•7% PWP or 0•5% β-CD individually, with reduced levels of C 6 , C 8 , C 10 (by 89%, 90%, 79%, respectively). In similar fashion, Na et al (2011) used cyclodextrin and whey protein concentrate to encapsulate fish oil and found that the odor intensity of the encapsulated fish oil decreased to 30% of its original value.…”

Section: Effects Of Pwp and β-Cd On Sm-ffa Contents Of Fermented Goatmentioning

confidence: 99%

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

Wang

Gao

Yan

et al. 2018

Journal of Dairy Research

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Goaty flavor and poor consistency may impact consumer acceptance of fermented goat milk. The undesirable characteristics can mainly be attributed to the presence of short-medium chain free fatty acid (SM-FFA) especially C6-C10 fatty acids and low αs1-casein content in goat milk. This study aimed to investigate the effects of polymerized whey protein (PWP) on goaty flavor as well as the texture properties of fermented goat milk in comparison with β-cyclodextrin (β-CD). Samples were evaluated on sensory properties, SM-FFA contents, texture, and apparent viscosity. Compared with control, the fatty acids contents (C6, C8, C10) decreased significantly in fermented goat milk with 0·5% β-CD (22, 71, 54%, respectively) and with 0·7% PWP (45, 58, 71%, respectively). There was a synergistic effect of 0·3% β-CD and 0·6% PWP in decreasing the contents of SM-FFA (C6, C8, C10) sharply by 89, 90, 79%. Under the same percentage of addition, yogurts made with β-CD showed a higher (P < 0·05) apparent viscosity than those with PWP. However, the addition of PWP could increase the texture parameters of fermented goat milk (P < 0·05). Combination of PWP and β-CD presented a more desirable texture and consistency in fermented goat milk. Results indicated that polymerized whey protein can be used to reduce the goaty flavor and improve the texture of fermented goat milk.

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Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Cited by 40 publications

References 19 publications

Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology

Microencapsulation of Gac Oil by Spray Drying: Optimization of Wall Material Concentration and Oil Load Using Response Surface Methodology

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Effects of polymerized whey protein on goaty flavor and texture properties of fermented goat milk in comparison with β-cyclodextrin

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