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

Abstract

Summary Antarctic krill oil (AKO) and fish oil (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties of the obtained microcapsules was investigated. The particle size distribution of both microcapsules ranged from 29.23 ± 2.20 to 36.79 ± 3.45 μm, and the moisture content and water activity (aw) also indicated that both AKO and FO microcapsules were suitable for long‐term storage. Interestingly, differences in lipid composition affected the microstructure of the microcapsules formed, thereby affecting their oxidative stability and digestive behaviour. Compared with FO microcapsules, the surface microstructure of PLs‐enriched microcapsules (AKO microcapsules) was smoother, endowing it better oxidative stability and higher DHA (72.13 ± 2.32% vs. 63.08 ± 2.98%) and EPA (75.94 ± 1.43% vs. 68.26 ± 2.98%) bioaccessibility. These findings may have important implications for the development of microcapsules formulated with different lipid classes in the food industry.

Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction

“…Sodium caseinate, isomalto‐oligosaccharide, demineralized whey powder and PC were used as wall materials, mixed with AKO to prepare emulsion, and further prepared microcapsules through spray drying, which could extend the shelf life. Moreover, compared with fish oil microcapsules, AKO microcapsule is more conducive to digestion and absorption (Fu et al., 2022).…”

“…The choice of wall material, oil content, emulsion viscosity, stability, emulsion particle size and emulsification method affect the encapsulation efficiency of AKO during the emulsification process. Compared with fish oil, AKO with high phospholipid content emulsifies better to form emulsions, which improves encapsulation efficiency, reduces oil diffusion to the microcapsule surface, and spray drying reduces free oil on the microcapsule surface, so as to construct smooth AKO microcapsules (Fu et al., 2022; Wu et al., 2016). Correct selection of spray drying process parameters (including inlet and outlet air temperatures, emulsion temperature, atomization conditions, drying air flow rate, and humidity), can maximize encapsulation efficiency if the emulsion is sufficiently stable and has the right viscosity and particle size (Frascareli et al., 2012).…”

Encapsulation of Antarctic krill oil and kaempferol co‐loaded nano‐liposomes in alginate‐chitosan hydrogel beads: improved stability and modified digestive behaviour

“…Emulsions were used to deliver krill oil and keep its stability, but emulsion preparation requires many emulsifiers (Wang et al ., 2022). Microencapsulation techniques have been utilised to encapsulate marine oils, but microencapsulation improved the oxidative stability of marine oils only within 14 days, long‐term storage being limited (Sun & Xia, 2019; Fu et al ., 2022). Nano‐liposomes are made of low toxicity and biocompatible materials and can encapsulate both water‐soluble and liposoluble functional components like nutraceuticals, antimicrobials, and flavours (Khoshkho et al ., 2021).…”