Abstract
AbstractThe present study examined the distribution of particle sizes in two experimental standardized lipid emulsions (distributed by ICES, International Council for the Exploration of the Sea) as a function of the preparation method (hand shaking or ultrasonic blending) and as a function of storage time. A 24‐h enrichment trial compared the incorporated HUFA levels in the nauplii of Artemia franciscana.The emulsion droplets in the 50% HUFA emulsion (ICES 50, ethyl ester based) were much smaller than in the 30% HUFA emulsion (ICES 30, triacylglycerol‐based) in which 90% of the droplets had a diameter below 12.3 μm as compared to 1.3 pn in ICES 50. The blending method highly affected particle sizes. High‐shear blending instead of the classical hand shaking of the emulsion of both ICES 30 and 50 reduced the mean particle size from 5.06 to 1.07 μm and from 0.38 to 0.11 μm, respectively. The particle size distributions remained stable during the 1‐wk storage, suggesting the absence of agglomeration or bacterial development. The fatty acid composition of 24‐h enriched Artemia reflected differences in the HUFA profile of the emulsions, but was independent of observed differences in the size of the particles.
Published Version
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