Improving oxidative stability and release behavior of docosahexaenoic acid algae oil by microencapsulation

Abstract

BACKGROUND Spray‐dried docosahexaenoic acid algae oil (DHA AO) microcapsules were prepared using whey protein isolate and glucose syrup (WPI + GS), or sodium starch octenylsuccinate and glucose syrup (SSOS + GS), or whey protein isolate and lactose (WPI + L). The effect of the formulations on encapsulation properties, oxidative protection and in vitro oil release pattern of the resulting microencapsulates was investigated. RESULTS A high encapsulation efficiency of over 98% of DHA AO was obtained for microcapsules with all three wall materials. Among the wall materials, SSOS + GS exhibited a better micro‐particulation ability reflected by more uniform size and smoother surface of the formed microcapsules and no agglomerates. DHA AO microcapsules with all the wall materials showed good protection of the oil from oxidation during storage with an increasing order of WPI + GS, SSOS + GS and WPI + L. Moreover, microencapsulation significantly increased the release of DHA AO in the intestinal phase of the in vitro digestion process with an increasing order of SSOS + GS, WPI + GS and WPI + L, indicating the increased stability of the oil in the highly acidic gastric environment and the enhanced lipid digestibility in the small intestine. CONCLUSIONS The results suggest that it is possible to transform a highly oxidizable liquid functional food ingredient such as DHA AO into a stable and easy‐to‐handle solid powder through spray drying with properly selected wall materials. © 2020 Society of Chemical Industry

Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition

“…Emulsions were prepared according to our previous method with slight modifications (Fu et al ., 2020). Briefly, the wall materials containing SC, IMO and DWP were added to distilled water and stirred at 85 °C for 20 min.…”

“…specific digestion steps were followed by the previous method (Miao et al, 2021). The microstructural changes of AKO and FO microcapsules during in vitro digestion were observed by confocal laser scanning microscope (CLSM; SP8, Leica, Wetzlar, Germany) according to our previous study (Fu et al, 2020). The FFA release was calculated as the eqn 6.…”

Anionic powdered-nanoliposome loaded with algal oil: Effects of carrier agents on storage stability, in-vitro digestibility and cellular uptake

“…During accelerated storage test, hydroperoxide was further oxidized into secondary oxidation products (aldehydes, ketones, quinones, and volatile compounds). These secondary oxidation products can be measured by AV (Fu et al 2020). p-AV of the powdered-liposomes increased gradually with MD powdered liposomes demonstrated lowest increased in p-AV (from 0.93 to 1.90) and β-CD powdered liposomes demonstrated highest increased in p-AV (from 0.57 to 1.94) (Fig.…”

Accurate Determination of Moisture Content in Flavor Microcapsules Using Headspace Gas Chromatography

“…The physical properties of the microcapsule shell effectively protect and control the release of sensitive core materials under a variety of conditions. Therefore, they have wide applications in several fields, such as medicine, agriculture, chemical industries, pharmaceuticals, and food engineering [ 3 , 4 , 5 , 6 , 7 , 8 ]. To prepare microcapsules, the materials and processing conditions are important for product quality [ 9 ].…”