Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Abstract

AbstractShrimp oil nanoliposomes dried by freeze‐drying and spray‐drying are characterized, in which carboxy methyl cellulose and fumed silica (SiO2) at various proportions are used as wall material and anti‐caking agent. Spray‐dried powder (SDP) is spherical in shape with average particle size of 5.33 ± 2.55 µm, while the freeze‐dried powder (FDP) having average size of 240.8 ± 237.4 µm is irregular. SDP shows better flowability than FDP, which is more porous with much lower bulk density. Encapsulation efficiency (68.52 ± 1.85%) and solubility (85.22 ± 1.4) of SDP are greater than FDP (51.18 ± 3.81% and 71.25 ± 1.3, respectively) (p < 0.05). However, the wettability of FDP is higher with shorter reconstitution time. FDP exhibits lower oxidation of total encapsulated oil and better retention of n‐3 fatty acids (p < 0.05). Overall, both FDP and SDP are thermodynamically stable and the aforementioned powders have the prolonged storage time of six weeks.Practical Applications: Oil from shrimp cephalothorax, a byproduct from shrimp processing industries, is one of the rich sources of omega‐3 fatty acids and astaxanthin. Encapsulation of shrimp oil in nanoliposomes is a promising technology, which can be utilized to protect the oil against oxidation and mask the off‐odors. Shrimp oil nanoliposome powder prepared using spray‐drying and freeze‐drying processes and added with the anticaking agents offers numerous advantages such as good flowability, better solubility, and enhanced encapsulation efficiency in addition to the improved oxidative stability and no significant loss of bioactive PUFAs. The shrimp oil nanoliposome powder could be used in the fortification of number of food products, particularly beverages. Moreover, due to the powdered form, the shelf stability is increased, handling and transportation becomes easier, and the cost is significantly reduced.