Comparative Study on Different Drying Methods of Fish Oil Microcapsules

Yuqi Pang,Xu Duan,Wenchao Liu,Guangyue Ren

doi:10.1155/2017/1612708

Yuqi Pang, Xu Duan + Show 2 more

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https://doi.org/10.1155/2017/1612708

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Abstract

Microencapsulation is widely used to minimize the oxidation of fish oil products. This study compared the effects of different drying methods, for example, spray drying (SD), freeze drying (FD), and spray freeze drying (SFD) on the microencapsulation of fish oil. Spray drying (SD) is the most common method for producing fish oil microcapsules, and it has low operation cost and short processing time, while the product yield and quality are poor. Freeze drying (FD) can be used to produce oil microcapsules with high quality, but it takes long time and high overall cost for drying. Spray freeze drying (SFD) is a new method for the preparation of microcapsules, which combines the SD and FD processes to obtain high quality powder. The yield of powder reached 95.07% along with porous structure by SFD. The stability and slow-release property of SFD products were better than those of SD and FD, which showed that SFD improved product storage stability and potential digestibility.

Highlights

Omega-3 polyunsaturated fatty acids (ω-3-PUFA), especially docosahexaenoic acid (DHA, C22:6 ω-3) and eicosapentaenoic acid (EPA, C20:5 ω-3), are considered necessary for human health because of some health beneficial effects
It was found that the yields of spray freeze drying (SFD) (95.07%) and Freeze drying (FD) (94.39%) were close and far greater than that of Spray drying (SD) (20.93%)
The possible reason was that SD underwent higher temperature resulting in part of products lost through the exhaust system and some of products wall sticking during the liquid drop was heated to evaporate

Summary

Introduction

Omega-3 polyunsaturated fatty acids (ω-3-PUFA), especially docosahexaenoic acid (DHA, C22:6 ω-3) and eicosapentaenoic acid (EPA, C20:5 ω-3), are considered necessary for human health because of some health beneficial effects. The oxidative instability of ω-3-PUFA during storage restricts its use in foods owing to lipid oxidation [6]. The main products of fish oil are soft capsule and oral liquid, but, because of their short storage period, the further processing of fish oil has been limited. Microencapsulation is mainly used to encapsulate a gel, solid, liquid, or gas core by a coating shell [9], which is a promising technique for maintaining the viability of fish oil during the process and covering the smell of fish [10]. Microencapsulation technology could isolate functional oils from deteriorating effects of air, mitigate the evaporation rate of volatile cores, mask the taste or odor of core materials, and isolate reactive core materials from chemical attacks [11]. The key step is the selection of the microencapsulation process and the coating materials in microencapsulation of foods [12, 13]

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