Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods

Kaushik, Pratibha; Dowling, Kim; Barrow, Colin J.; Adhikari, Benu

doi:10.1016/j.jff.2014.06.029

Cited by 213 publications

(145 citation statements)

References 85 publications

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“…The emulsion can then be reconstituted by adding the powder to water and stirring. For commercial applications, removal of some of the water from an emulsion is often carried out to reduce transport and storage costs, to increase shelf life, and to improve the ease of use of emulsions [36]. Emulsion-based ingredients (such as colors, flavors, vitamins, and nutraceuticals) are often sold in a concentrated form that is then diluted into the final product.…”

Section: Droplet Concentration: Dilution and Concentration Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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Abstract:Homogenizers are commonly used to produce oil-in-water emulsions that consist of emulsifier-coated oil droplets suspended within an aqueous phase. The functional attributes of emulsions are usually controlled by selecting appropriate ingredients (e.g., surfactants, co-surfactants, oils, solvents, and co-solvents) and processing conditions (e.g., homogenizer type and operating conditions). However, the functional attributes of emulsions can also be tailored after homogenization by manipulating their composition, structure, or physical state. The interfacial properties of lipid droplets can be altered using competitive adsorption or coating methods (such as electrostatic deposition). The physical state of oil droplets can be altered by selecting an oil phase that crystallizes after the emulsion has been formed. The composition of the disperse phase can be altered by mixing different kinds of oil droplets together to induce inter-droplet exchange of oil molecules. The local environment of oil droplets can be altered by embedding them within hydrogel beads. The aggregation state of oil droplets can be controlled by promoting flocculation. These post-homogenization methods can be used to alter functional attributes such as physical stability, rheology, optical properties, chemical degradation, retention/release properties, and/or gastrointestinal fate.

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Section: Droplet Concentration: Dilution and Concentration Methodsmentioning

confidence: 99%

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Bai

McClements

2016

Processes

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“…High encapsulation efficiency, low surface oil and increased stability of the core are the major aspects to be considered for the successful microencapsulation [11]. Therefore, we evaluated the encapsulation efficiency and storage stability of chia seed oil microcapsules and the data are presented in Table 1, Table 2 and Table 3.…”

Section: Physicochemical Properties Of Microcapsulesmentioning

confidence: 99%

“…During microencapsulation, the oil and lipophilic compounds are enclosed within a suitable inert matrix (normally protein or polysaccharide) that protects them from the degradation due to oxygen, heat, light, moisture [3]. Microencapsulation also prevents undesirable interaction between EFAs and other food components and can enhance their bioavailability [11,12]. Microencapsulation also helps to broaden the application of these oils and other lipophilic compounds incorporated in them.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Timilsena

Adhikari

Barrow

et al. 2016

International Journal of Biological Macromolecules

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141

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“…[1] Spray drying, an encapsulation technique, is commonly used to encapsulate fish oil or marine oil containing polyunsaturated fatty acids (PUFAs), which affects the nutritional content and results in undesirable flavors. [2][3][4][5][6][7][8] Squalene is a natural oily liquid hydrocarbon found in plants and animals. In plants, it is present in considerable amounts in olive oil, wheat-germ oil, amaranth oil, and rice bran oil.…”

Section: Introductionmentioning

confidence: 99%

Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder

et al. 2016

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Effects of the oil-droplet diameter and emulsification with polymerized sodium caseinate (PNC) on the stability of squalene oil (SQ) retention in spray-dried powder were investigated. The SQ droplet diameter significantly affected the stability of the oil in spray-dried powders. The degradation behavior of SQ powders at 105 C was correlated using the Avrami equation. This oxidation mechanism may occur because of the propagative transfer of radical oxidation between oil-droplet particles. SQ emulsified with 5 wt% PNC and small oil droplets had better oxidative stability when compared with 3 wt% sodium caseinate (NC).

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Microencapsulation of omega-3 fatty acids: A review of microencapsulation and characterization methods

Cited by 213 publications

References 85 publications

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Extending Emulsion Functionality: Post-Homogenization Modification of Droplet Properties

Microencapsulation of chia seed oil using chia seed protein isolate⿿chia seed gum complex coacervates

Effects of oil-droplet diameter on the stability of squalene oil in spray-dried powder

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