Encapsulated Fish Oil Research Articles

Effects of solvent and n-3 rich fish oil on physicochemical properties of electrospun zein fibres

The ω-3 polyunsaturated fatty acids have been linked to the prevention of cardiovascular and cerebrovascular malaises. However, due to their susceptibility to oxidation and strong flavor, the use of these fatty acids remains a hurdle in food and nutraceutical applications. In this study, an electrospinning method was developed to encapsulate fish oil, up to 30% (w/w), in zein fibres. The effects of aqueous ethanol and isopropanol solvents on the solubility of zein, as well as the viscosity, conductivity, and surface tension of the polymer solutions, were investigated. Polymer solutions prepared in both solvents exhibited shear-thinning behaviour, where the ethanolic solutions had higher apparent viscosities for all treatments in comparison to isopropanol based solutions. Furthermore, electrical conductivity decreased significantly (p < 0.05) as the loading concentration of fish oil increased in the zein solutions. Scanning electron microscopy revealed that the electrospun zein fibres prepared from 70% (w/w) ethanol produced ribbon-shaped morphologies, while those prepared from isopropanol solvent resulted in beaded fibres. Moreover, the average diameter of these fibres increased in proportion to the fish oil loading. Attenuated total reflection-Fourier transform infrared spectroscopy analyses on the electrospun zein fibres showed that the aqueous ethanol solvent and the addition of fish oil promoted the formation of α-helix protein secondary structure while the isopropanol promoted the formation of intermolecular and intramolecular β-sheet protein structure. Effects of polymer solution properties on the electrospun fibres and the potential practical applications of these ultrathin zein fibres were discussed.

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

AbstractMicroencapsulation of fish oil was achieved by spray drying the micro‐emulsion, in which skipjack roe protein hydrolysate (SRPH: degree of hydrolysis, 5%) was used as the wall material in the absence or presence of tannic acid (TA) or oxidized tannic acid (OTA). Microcapsule using SRPH had a lower encapsulation efficiency (EE) than those having sodium caseinate‐whey protein concentrate (Ca‐WPC) as the wall materials (p &lt; 0.05). The incorporation of TA or OTA in combination with SRPH yielded spherical encapsulated fish oil with higher EE but lower particle size (p &lt; 0.05) than achieved with SRPH alone. Furthermore, the addition of TA retarded lipid oxidation of microcapsule more effectively as indicated by lower peroxide value and thiobarbituric acid reactive substances (TBARS) value during storage at 30°C for 4 weeks, compared with those using only SRPH (p &lt; 0.05). Nevertheless, OTA in conjunction with SRPH yielded the higher EE than TA. Therefore, SRPH could serve as an alternative wall material for microencapsulation of fish oil, especially with the aid of TA or OTA.Practical application: SRPH having 5% DH in the presence of TA as wall materials could be alternatively used to encapsulate fish oil. The use of SRPH‐TA could improve EE and oxidative stability of the obtained fish oil microcapsule. The fish oil microcapsule prepared using SRPH and TA could be incorporated in food products for increasing nutritive value. Additionally, the utilization of skipjack roe, which is a by‐product of the tuna canning industry, can be maximized.Scanning electron micrographs of fish oil microencapsules prepared using different wall materials. SRPH: Skipjack roe protein hydrolysate, TA: Tannic acid, OTA: Oxidized tannic acid, Ca‐WPC: Sodium caseinate‐whey protein concentrate. Magnification at 3,000×.

Properties of Encapsulated Fish Oil in Electrospun Zein Fibres Under Simulated In Vitro Conditions

In this study, omega-3-rich fish oil was encapsulated in electrosprayed zein beads and electrospun zein fibres using 10 or 20 % (w/w) zein protein solutions, respectively. The zein solutions were prepared in either 70 % (w/w) aqueous ethanol or isopropanol solvents dispersed with 30 % (w/w) fish oil. Scanning electron microscopy revealed that the ethanolic zein protein solutions generated smooth fibres while isopropanol-based solutions resulted in beads with an average size of 1 μm. The release of encapsulated fish oil from the zein encapsulant subjected to in vitro gastrointestinal conditions was evaluated using simulated gastric and intestinal fluids with and without the presence of digestive enzymes. The electrospun/electrosprayed matrices exhibited a combination of swelling and erosion. The extent of matrix swelling, erosion and diffusion of fish oil determined the kinetics of fish oil release from zein protein carriers. Fourier transform infrared spectroscopy analyses were conducted to study the changes of the secondary structure of zein as functions of protein concentration, solvent types and digestive treatments. An increased percentage of α-helical was detected under ethanolic formulation and at higher concentration of zein protein. Enzymatic treatment further disrupted the formation of α-helical and produced higher percentage of random coil structures.

Encapsulation of fish oil for food use by membrane emulsification followed by atomization

&lt;p&gt;&lt;em&gt;Fish oil consists of an important natural source of omega-3 fatty acids. Studies have shown that the intake of these compounds is directly related to the prevention of specific kinds of cancer, inflammation and allergies, as well as an improvement in development and function of the central nervous system. This study aimed to evaluate the effect of different emulsifiers and polymeric material membranes used in membrane emulsification step (EM Premix) for the encapsulation of fish oil, followed by atomization using the spray dryer. The maltodextrin was used as encapsulating agent. The emulsifier that showed better results for size and particle size distribution in the emulsion (1.063 &amp;mu;m, span 0.66) was Tween 20 (polyoxyethylene sorbitan monolaurate), together with the nylon membrane. The larger transmembrane flux (29.595 Kg/m&amp;sup2;s) was also obtained using Tween 20 and with the nylon membrane.&lt;/em&gt;&lt;/p&gt;&lt;p&gt;&amp;nbsp;&lt;/p&gt;&lt;p&gt;DOI: 10.14685/rebrapa.v5i1.133&lt;/p&gt;&lt;p&gt;&lt;em&gt;&lt;br /&gt;&lt;/em&gt;&lt;/p&gt;

Oxidative stability of encapsulated fish oil in electrospun zein fibres

Zein fibres loaded with fish oil were generated by electrospinning of zein polymer solutions (20% w/w) prepared in 70% (w/w) aqueous ethanol and isopropanol solvents. Zein fibres with a diameter of about 300nm with smooth surface morphology were produced from ethanol-based solutions. The fibre diameter increased to about 500nm as a result of the addition of 30% (w/w) fish oil. Thinner fibres (190±62nm) with beads averaging up to 1μm in size were produced from isopropanol zein solutions with decreasing bead formation due to the addition of fish oil by 30% (w/w). Transmission electron microscopy and florescence microscopy were utilized to examine the distribution of fish oil in the electrospun materials, revealing that the lipid phase tended to concentrate at the core of the fibres and beads, as a result of phase separation during the electrospinning process. This behaviour positively impacted the encapsulation efficiency, loading capacity, as well as the stability of the fish oil tested at 4, 25 and 60°C. The encapsulation efficiency of the electrospun zein fibres reached as high as 91% for ethanol-based and 96% for isopropanol-based fibres, at 30% (w/w) loading level. The oxidative stability of the encapsulated and non-encapsulated fish oil was monitored over a period of 14days by determining the formation of lipid peroxide using a modified ferrous oxidation–xylenol orange method. The secondary oxidative by-products were evaluated by p-anisidine value. The oxidative stability was further monitored via Fourier transform infrared spectroscopy. The results indicated that electrospun zein fibres provide a greater oxidative stability in comparison to non-encapsulated fish oil.

Review of Patents and Application of Spray Drying in Pharmaceutical, Food and Flavor Industry

Spray drying has always remained an energetic field of innovation in pharmaceutical, food and flavor industry since last couple of decades. The current communication embodies an in-depth application of spray drying in pulmonary drug delivery for production of uniform and respirable size particles suitable for nebulizers, dry powder inhalers (DPI) and pressurized metered dose inhalers (pMDI). The review also highlights spray drying application in the manufacturing of mucoadhesive formulation suitable for nasal cavities to improve the drug absorption and bioavailability. Recent research works and patents filed by various researchers on spray drying technology for solubility enhancement have also been accentuated. Benefits of spray drying in production of dry flavorings to meet a product with maximum yield and least flavor loss are also discussed. The use of spray drying in production of various food products like milk or soymilk powder, tomato pulp, dry fruit juice etc, and in encapsulation of vegetable oil or fish oil and dry creamer has been discussed. Current review also highlights the application of spray drying in the biotechnology field like production of dry influenza or measles vaccine as well as application in ceramic industry. Spray drying based patents issued by the U.S. Patent and Trademark Office in the area of drug delivery have also been included in the current review to emphasize importance of spray drying in the recent research scenario.

Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice

In this study, encapsulating fish oil, as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), with multi-layered interfacial membranes using electrostatic attraction between sodium caseinate and gum arabic and its usage in the enrichment of fruit juice was investigated. Initially, optimum conditions for forming a stable complex between sodium caseinate and gum arabic were determined at pH 4 and at a concentration of 0.1 g/100 ml sodium caseinate-0.2 g/100 ml gum arabic. This complex was utilized for nanoencapsulation of fish oil. Encapsulation efficiency and particle size were obtained as 78.88 ± 2.89%, 232.3 nm, respectively. Fish oil nanocomplex containing 40–50–60 mg EPA + DHA were used in the enrichment of 100 ml fruit juice. After in vitro digestion, the bioaccessibility of EPA, DHA and EPA + DHA were found as 56.16 ± 6.39, 36.25 ± 5.38 and 47.37 ± 10.65 percent, respectively (p < 0.05). This study indicates that stable protein–polysaccharide complexes can be used for nanoencapsulating hydrophobic compounds such EPA and DHA, useful for enrichment of non- or low-fat beverages.

Influence of Emulsification Technique and Wall Composition on Physicochemical Properties and Oxidative Stability of Fish Oil Microcapsules Produced by Spray Drying

Encapsulation of fish oil is an effective way to protect it against oxidation and masking its fishy odor. One of the possible ways to produce fish oil microcapsules is to produce an oil-in-water (O/W) emulsion followed by spray drying. This study compares the production of the O/W emulsion by mechanical homogenization (rotor–stator) with membrane emulsification and examines the effect of the type and amount of wall material added before drying. The membrane emulsification process selected for the emulsion production is premix membrane emulsification (ME), which consists of the production of a coarse emulsion by mechanical means followed by droplet breakup when the coarse emulsion is forced through a membrane. The emulsions produced had an oil load of 10 and 20 % and were stabilized using whey protein (isolate and hydrolyzate at 1 or 10 %) and sodium caseinate with concentrations of 2 and 10 %. Regarding the material used to build the microcapsule wall, whey protein, maltodextrin, or combinations of them were used at three different oil/wall ratios (1:1, 1:2, 1:3). The results clearly show that premix ME is a suitable technology for producing O/W emulsions stabilized with proteins, which have a smaller droplet size and are more monodisperse than those produced by rotor–stator emulsification. However, protein concentrations of 10 % are required to reduce the droplet size down to 2–3 μm. Small and monodisperse emulsions have been found to produce microcapsules with lower surface oil content, which increases oil encapsulation efficiency and presents lower levels of oxidation during storage at 30 °C. Of all the possible combinations studied, the one with the highest oil encapsulation efficiency is the production of a 20 % O/W emulsion stabilized with 10 % sodium caseinate followed by the addition of 50 % maltodextrin and drying.

Fish Oil Decreases C‐Reactive Protein/Albumin Ratio Improving Nutritional Prognosis and Plasma Fatty Acid Profile in Colorectal Cancer Patients

Previous studies have shown that n-3 polyunsaturated fatty acids n-3 (n-3 PUFA) have several anticancer effects, especially attributed to their ability to modulate a variety of genomic and immune responses. In this context, this randomized, prospective, controlled clinical trial was conducted in order to check whether supplementation of 2g/day of fish oil for 9weeks alters the production of inflammatory markers, the plasma fatty acid profile and the nutritional status in patients with colorectal cancer (CRC). Eleven adults with CRC in chemotherapy were randomized into two groups: (a) supplemented (SG) daily with 2g/day of encapsulated fish oil [providing 600mg/day of eicosapentaenoic acid (EPA)+docosahexaenoic acid (DHA)] for 9weeks (n=6), and (b) control (CG) (n=5). All outcomes were evaluated on the day before the first chemotherapy session and 9weeks later. Plasma TNF-α, IL-1β, IL-10 and IL-17A, the pro/anti-inflammatory balance (ratio TNF-α/IL-10 and IL-1β/IL10) and serum albumin, showed no significant changes between times and study groups (p>0.05). C-reactive protein (CRP) and the CRP/albumin ratio showed opposite behavior in groups, significantly reducing their values in SG (p<0.05). Plasma proportions of EPA and DHA increased 1.8 and 1.4 times, respectively, while the ARA reduced approximately 0.6 times with the supplementation (9weeks vs baseline, p<0.05). Patients from SG gained 1.2kg (median) while the CG lost -0.5kg (median) during the 9weeks of chemotherapy (p=0.72). These results demonstrate that 2g/day of fish oil for 9weeks of chemotherapy improves CRP values, CRP/albumin status, plasma fatty acid profile and potentially prevents weight loss during treatment.

Analysis of EPA and DHA and distinction between fish oils and concentrates

AbstractFish oil is the major dietary source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Adequate dietary intake of these n‐3 PUFA is beneficial to reduce the risks of cardiovascular mortality, prostate cancer, and neurological disorders in children and adults. There is a surge in demand for fish oil in the functional food market. Microencapsulation of fish oil is the trend to improve its stability and sensory quality. The EPA and DHA content of the fish oil products may vary markedly from the label due to their susceptibility to oxidation. Quick and reliable methods other than the AOAC BF3 method have been exploited to quantify EPA and DHA in the encapsulated fish oil and the microencapsulated powdered products such as infant formula. This article describes a method to differentiate the ethyl‐ester form from the TAG form of EPA and DHA in encapsulated fish oil which may be a mixture of natural triacylglycerol enriched with ethyl esterified EPA and DHA. A method is recommended due to the difference in apparent potency of these two esterified forms, which may be a concern in infant formula and elsewhere.

Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil

Encapsulation of marine omega-3 oil by complex coacervation technique has been introduced as most effective approach to delay its oxidation and extend shelf life of ω(3)-enriched food products. Therefore, to produce enriched yogurt, fish oil containing long-chain omega-3 polyunsaturated fatty acids was microencapsulated in complex coacervates of gelatin/acacia gum. Then, the microcapsules were dried and their surface oil was extracted. Set yogurt was prepared by enriched milk with microcapsules powder. Physicochemical and sensory properties of enriched yogurt were measured during 21 days storage. Acidity, apparent viscosity and water holding capacity of enriched samples were higher and gel strength and amount of whey separation were lower compared to the control. The enriched yogurt samples were more yellowish compared to control. The peroxide value of free and encapsulated fish oil in enriched yogurt samples, after 22 days storage, were increased to 72% and 260%, respectively. Fish oil release of microcapsules was not detected by gas chromatography in extracted oil from enriched yogurt. Sensory results showed that untrained panelists evaluated overall acceptance of enriched yogurt with treated-fish oil microcapsules by lime juice as 'neither liked nor disliked to slightly liked'.

Comparative human-sensory evaluation and quantitative comparison of odour-active oxidation markers of encapsulated fish oil products used for supplementation during pregnancy and the breastfeeding period.

Three different commercial encapsulated fish oil supplements were evaluated by orthonasal sensory evaluation of the encapsulated oil samples, and were rated according to characteristic odour qualities and hedonic impact. The potent odourants of the fish oil samples were obtained by solvent extraction followed by high vacuum transfer of the volatiles, and were evaluated by means of high resolution gas chromatography-olfactometry (HRGC-O). Comparative aroma extract dilution analysis of the solvent extract samples revealed 40 odourants. Most of these were identified based on their respective retention indices on two capillaries of different polarities, their mass spectral data, as well as their odour characteristics during HRGC-O, in comparison with the respective reference compounds. Thereby (poly)unsaturated fatty acid oxidation products were demonstrated to play a significant role in the volatile fraction of the fish oil supplements. Quantification of selected oxidation marker substances confirmed predominant presence of these compounds in the investigated samples, but also major quantitative differences between samples with regard to specific compounds. These data may be used as the basis for future evaluation of sensory quality of encapsulated fish oil supplements, and might relate to the degree of acceptance or rejection by the mothers being supplemented with the respective products.

Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil

Succinic acid deamidated wheat gluten (SDWG) microspheres for encapsulation of fish oil (FO) via O/W/O double-emulsion followed by heat-polymerization of emulsified SDWG was reported. Different SWDG concentrations (16.8–67.2mg/ml) and FO/SDWG ratios (1:3–4:3, w/w) were studied. To optimize the process, particle size and Zeta potential of SDWG–FO emulsion and encapsulation efficiency (EE) of FO were analyzed. The most efficient condition was obtained at 50.4mg/ml for SDWG and 3:3 (w/w) for FO/SDWG ratio, with an EE of 81.8%. In this condition, confocal microscopy showed FO well encapsulated in SDWG microspheres. Scanning electron microscope (SEM) showed sunken pores and fractures inside microspheres after FO was extracted, confirming the presence of FO in microspheres. FTIR and electrophoresis showed during microspheres formation dramatically elevated SWDG aggregation resulted in intermolecular-crosslinking and enhanced interactions (hydrogen bonds and hydrophobic interactions) between SDWG and FO. In the evaluations of in vitro experiments in simulated gastric fluid and oxidation stability during storage, results indicated that SDWG matrix protected it from both oxygen and gastric fluid, resulting in improved storage stability and release property. Therefore, it is foreseen that SDWG can be used to encapsulate FO or other sensitive nutraceuticals in the applications of supplementation and functional foods.

N-3 PUFA Supplementation Triggers PPAR-α Activation and PPAR-α/NF-κB Interaction: Anti-Inflammatory Implications in Liver Ischemia-Reperfusion Injury

Dietary supplementation with the n-3 polyunsaturated fatty acids (n-3 PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) to rats preconditions the liver against ischemia-reperfusion (IR) injury, with reduction of the enhanced nuclear factor-κB (NF-κB) functionality occurring in the early phase of IR injury, and recovery of IR-induced pro-inflammatory cytokine response. The aim of the present study was to test the hypothesis that liver preconditioning by n-3 PUFA is exerted through peroxisone proliferator-activated receptor α (PPAR-α) activation and interference with NF-κB activation. For this purpose we evaluated the formation of PPAR-α/NF-κBp65 complexes in relation to changes in PPAR-α activation, IκB-α phosphorylation and serum levels and expression of interleukin (IL)-1β and tumor necrosis factor (TNF)-α in a model of hepatic IR-injury (1 h of ischemia and 20 h of reperfusion) or sham laparotomy (controls) in male Sprague Dawley rats. Animals were previously supplemented for 7 days with encapsulated fish oil (General Nutrition Corp., Pittsburg, PA) or isovolumetric amounts of saline (controls). Normalization of IR-altered parameters of liver injury (serum transaminases and liver morphology) was achieved by dietary n-3 PUFA supplementation. EPA and DHA suppression of the early IR-induced NF-κB activation was paralleled by generation of PPAR-α/NF-κBp65 complexes, in concomitance with normalization of the IR-induced IκB-α phosphorylation. PPAR-α activation by n-3 PUFA was evidenced by enhancement in the expression of the PPAR-α-regulated Acyl-CoA oxidase (Acox) and Carnitine-Palmitoyl-CoA transferase I (CPT-I) genes. Consistent with these findings, normalization of IR-induced expression and serum levels of NF-κB-controlled cytokines IL-lβ and TNF-α was observed at 20 h of reperfusion. Taken together, these findings point to an antagonistic effect of PPAR-α on NF-κB-controlled transcription of pro-inflammatory mediators. This effect is associated with the formation of PPAR-α/NF-κBp65 complexes and enhanced cytosolic IκB-α stability, as major preconditioning mechanisms induced by n-3 PUFA supplementation against IR liver injury.

Encapsulation of fish oil using cyclodextrin and whey protein concentrate

The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. γ-cyclodextrin was more effective than β-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of γ-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial γ-cyclodextrin: whey protein concentrate: xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.

TMAH‐Catalyzed Transesterification of EPA and DHA in Encapsulated Fish Oil Products

AbstractTetramethylammonium hydroxide (TMAH)‐catalyzed transesterification was developed as a rapid and reliable method using gas chromatography (GC) to determine the total fatty acid profile and to quantify the ethyl esters of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in 20 brands of encapsulated fish oil products. The AOAC method with boron trifluoride (BF3) as a catalyst was used as a reference. After the respective transesterifications of BF3 and TMAH, seven brands of encapsulated fish oil showed a single peak of EPA or DHA in the chromatograms, while 13 brands showed a single peak in the chromatograms after BF3 esterification, but doublet peaks of EPA or DHA after TMAH esterification. By comparing with the GC/MS NIST library and authentic standard fatty acids of ethyl esters, the two pairs of doublet peaks were confirmed the ethyl and methyl esters of EPA and DHA, while the sum of the peak areas of the doublet represented the content of EPA or DHA. The reaction time course concluded that optimal TMAH transesterification was obtained at 25 °C for 10 min and using GC columns of low to medium polarity including Rtx‐wax and Rtx‐2330 were able to differentiate and quantify the ethyl‐ and methyl‐esterified EPA and DHA, while RT‐2560 column with higher polarity than the two other columns was unable to resolve the ethyl ester from the methyl ester of EPA or DHA. An EPA/DHA ratio of ≥1.10 may serve as an indicator of fish oil fortified with the ethyl ester of EPA.

A novel process for microencapsulation of fish oil with barley protein

This research represents the first scientific publication reporting barley protein as a wall material to encapsulate fish oil. Solid microcapsules were able to form in aqueous solution by pre-emulsifying barley proteins with a homogenizer followed a microfluidizer system. No organic solvent or cross-linking reagents were used in the preparation process. The wet status microcapsules were converted into free-flowing powder (dry status microcapsules) by a spray-drying process. The optimum microcapsule preparation conditions were 15% protein, oil/protein ratio = 1.0, and an inlet temperature of 150 °C. These microcapsules exhibited high encapsulation efficiency (EE: 92.9–100.2%), loading efficiency (LE: 46.5–50.1%) and low moisture content (0.75–0.90%). The oxidative stability of microencapsulated fish oil was tested at both dry status and in aqueous solutions (pH 7.0 and pH 2.0) in an accelerated storage test (40 °C, 8 weeks). These barley protein microcapsules possessed a strong ability to protect fish oil against oxidation, making them ideally suited for use in liquid/semi-liquid food systems. Food formulation tests confirmed their successful application in milk and yogurt for their respective shelf lives.

Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure, pre-emulsified or encapsulated fish oil

Dutch-style fermented sausages were manufactured with 15% and 30% pork back-fat substitution by pure or commercial encapsulated fish oil, either added as such or as pre-emulsified mixture with soy protein isolate. Adding commercial encapsulated fish oil was the most important factor influencing the chemical composition. The fat content was not significantly different between products (p>0.05). The n−6/n−3 ratio decreased from 8.49 in controls to 0.90–2.47 in modified products. Lipid oxidation parameters (propanal and hexanal) showed much higher values for sausages with pure fish oil than for products with encapsulated oil. For the latter, lipid oxidation was similar to controls. Products with encapsulated or pre-emulsified oil were significantly firmer than products from other treatments in physical and sensory analysis (p<0.05). Overall, it is technologically feasible to enrich dry fermented sausages with n−3 fatty acids from fish oil and the application of commercial encapsulated fish oil seems to be the best in retaining overall quality.

Microfluidics for food, agriculture and biosystems industries

Microfluidics, a rapidly emerging enabling technology has the potential to revolutionize food, agriculture and biosystems industries. Examples of potential applications of microfluidics in food industry include nano-particle encapsulation of fish oil, monitoring pathogens and toxins in food and water supplies, micro-nano-filtration for improving food quality, detection of antibiotics in dairy food products, and generation of novel food structures. In addition, microfluidics enables applications in agriculture and animal sciences such as nutrients monitoring and plant cells sorting for improving crop quality and production, effective delivery of biopesticides, simplified in vitro fertilization for animal breeding, animal health monitoring, vaccination and therapeutics. Lastly, microfluidics provides new approaches for bioenergy research. This paper synthesizes information of selected microfluidics-based applications for food, agriculture and biosystems industries.

EFFECT OF VARIOUS ANTIOXIDANTS, ANTIOXIDANT LEVELS, AND ENCAPSULATION ON THE STABILITY OF FISH AND FLAXSEED OILS: ASSESSMENT BY FLUOROMETRIC ANALYSIS

ABSTRACT Ease of use and oxidative stability of fish and flaxseed oils were improved by encapsulation and antioxidants. The oils, containing various levels of vitamin E, rosmarinic acid, ethylenediaminetetraacetic acid and citric acid, plus carnosic acid and ascorbyl palmitate for fish oil, were encapsulated and tested weekly for 8 weeks by a front-face ratiometric fluorometric method applied to both powders and volatile-reacting polyamide plates. Regression analysis of fluorescence ratio versus time was used to calculate induction times and oxidation rate; significance of inhibition was additionally determined at each pull. Encapsulation increased the stability of both oils, most significantly for flaxseed oil. Encapsulated fish oil stability was increased by all antioxidants, most significantly by carnosic acid. Encapsulated unsupplemented flaxseed oil was more stable than fish oil, but its stability was diminished by most antioxidants. Sensory properties of high-carbohydrate performance bars supplemented with the encapsulated oils were comparable with those of an unsupplemented control. PRACTICAL APPLICATIONS Fortification of foods with omega-3 fatty acid-containing fish and flaxseed oils would improve nutritional quality through provision of docosahexaenoic acid, eicosapentaenoic acid, and α-linolenic acid. The oils in their native state not only lack functionality (i.e., are not suitable for addition to dry foods), but also are not shelf-stable because of their susceptibility to oxidation. Incorporation of the oils into a high-load powder through encapsulation produces an easily added ingredient for fortification; incorporation of effective antioxidants at optimal levels ensures oxidative shelf stability. Analysis of the encapsulated oils over several weeks and at high storage temperatures can indicate best antioxidants and concentrations to incorporate into long shelf-life food.