Properties and Oxidation Stability of Fish Oil Capsules Manufactured with Calcium Alginate Gels

Abstract

Alginates are used to encapsulate various materials, including food, cosmetics, and pharmaceuticals. This study examined the properties and oxidation stability of fish oil capsules manufactured with calcium alginate gels. The fish oil capsules were manufactured by dropping sodium alginate solution and fish oil into a calcium chloride solution through nozzles. The membrane thickness, sphericity, rupture strength and deformation depth of the fish oil capsules were determined. The peroxide value of the fish oil was assayed to determine the oxidation stability of the capsules. The capsules measured approximately 3 mm with a membrane thickness of 90 μm independent of the amount of fish oil added. As the amount of fish oil encapsulated increased, the sphericity, rupture strength and deformation depth of the capsules decreased. The encapsulation efficiency increased until the amount of fish oil was 30%. The oxidation stability of fish oil in capsules was dependent on the type of nozzle, e.g., the oxidation stability of fish oil in capsules made using a double nozzle was greater than with a single nozzle. These results should lead to industrial application of fish oils including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, as nutraceuticals.

Effects of Physicochemical Parameters on Production of Cooked Rice Analogs by Calcium Alginate Gels

“…alginate capsule alginate beads (Shin et al, 2007). Alginate gel DHA EPA (Blandno et al, 1999;Yun et al, 2015). alginate gel (Nussinovitch and Zvitov-Marabi, 2008), calcium alginate gel (Woo et al, 2007) ( Ji et al, 2007;Jo et al, 2014) .…”