Fish Oil Powder Research Articles

Effects of gelatin type and concentration on the preparation and properties of freeze-dried fish oil powders

The effects of gelatin type (porcine skin gelatin, PSG; bovine skin gelatin, BSG; fish gelatin, FG; or cold-water fish skin gelatin, CFG) and concentration on the preparation and properties of fish oil powders were investigated in this work. The oil powders were prepared using the combination method of gelatin-sodium hexametaphosphate complex coacervation with starch sodium octenyl succinate (SSOS)-aided freeze-drying. Compared with the other gelatins, CFG—with an unobvious isoelectric point, a lower molecular weight, more hydrogen bonds, and longer gel formation time—could not form complex coacervates, which are necessary to prepare oil powders. For oil powders obtained from the other gelatins, gelatin type and concentration did not have obvious effects on microscale morphologies; they did, however, have significant effects on physicochemical properties. The highest peroxide values of the oil powders were mainly dependent on the gelatins, expressed in the following manner: PSG (153 ± 5 – 168 ± 3 meq/Kg oil) < BSG (176 ± 5 – 188 ± 1 meq/Kg oil) < FG (196 ± 11 – 201 ± 22 meq/Kg oil). Acidic and neutral pH could not dissolve the complex coacervates. However, the oil powders could be quickly dissolved to form emulsion droplets in the gastric phase, and that SSOS increased coacervate stability and promoted oil digestion during the in vitro gastrointestinal process. In sum, this study contributes fundamental information to understanding the development of fish oil solid encapsulation preparations.

Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powder

The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE). Surface oil was removed to better understand the characteristics of the fish oil powders. Scanning electron microscopy (SEM) results indicated that the freeze-dried fish oil powders had irregular shapes with visible pores on the surface. Covalent bonds and electrostatic interactions within the ovalbumin/alginate complex were detected through FTIR. The garlic essential oil-added sample showed the strongest oxidative stability throughout the storage period (30 days). This work showed that fish oil had been encapsulated successfully and multi-functional fish oil powders could be produced by dissolving lipophilic bioactive compounds in fish oil before encapsulation.

Structural and physical properties of spray-dried fish oil microcapsules via pea protein isolate based emulsification or complex coacervation with sugar beet pectin

The aim of this study is to compare the type of infeed dispersions, i.e., fish oil (FO) emulsions stabilized by single-shelled pea protein isolate (PPI) and FO–PPI–sugar beet pectin (SBP) double-shelled complex coacervates on structural and physical properties of spray-dried FO microcapsules. The results show that FO–PPI–SBP complex coacervates formed at pH 3.5 possess bigger particle size and denser network structures rather than those produced at higher pHs (4.5 and 4.0). Nevertheless, the encapsulation performance of both types of infeed dispersions is quiet similar, and they afford a relative low encapsulation efficiency (22.80%–27.78%). FTIR confirms that electrostatic interaction dominates the formation of complex coacervates based microcapsules. SEM shows the spherical shape of all microparticles without cracking or fissures; while oil spot is visualized in emulsification based microcapsules. Unlike emulsification, DSC indicates the raised denaturation temperature of PPI in the FO microcapsules due to PPI–SBP interactions. This study suggests that PPI alone with a lower concentration is insufficient to microencapsulate fish oil; while the addition of SBP for the formation of double-shelled PPI–SBP complex coacervates particularly at pH 3.5 could be a practical and economic solution for fish oil microencapsulation. • Plant protein (PPI) and pectin (SBP) are used to produce fish oil (FO) powders. • FO infeed dispersions are prepared via PPI emulsions or PPI-SBP complex coacervates. • pH is critical to determine physical properties of dispersions and microcapsules. • Encapsulation performance is independent of the type of infeed dispersions. • Smooth surface without cracks or holes are revealed for microcapsules with PPI-SBP

Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.

Fish (Engraulis encrasicolus) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated with spray drying were stored at room temperature (24 ± 1°C) in order to determine the oxidative deterioration for 12weeks. The highest microencapsulation efficiency was observed in the S3 (60.17%) as compared with other groups. Although the changes in free fatty acid (FFA) values were defined between 6.04 and 9.29% at the end of the storage period, the lowest FFA value was found in S2 samples (p < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24meq O2/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93meq O2/kg) and S1 samples were observed (p < 0.05). The rapid increase in the thiobarbituric acid (TBA) value of fish powders was delayed by microencapsulation technique fabricated with spray drying. The use of sage essential oils within this combination effectively retarded the oxidation in fish oil powders at ambient storage, indicating cost-effective for the food industry. Therefore, encapsulation of fish oils with sage oil using the spray drying technique has improved oxidation stability of fish oil and can be used for food applications.

Microencapsulated fish oil powder by spray drying using combination of wall materials in Kasetsart University, Bangkok

Oil is a source of saturated fatty acids commonly referred as omega-3, in particular EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) and has been recognized major health component, being used in many key ways as body supplements and heart organs in particular. The omega-3 content of fish oil is highly oxidizing due to exposure to oxygen. One way to be treated is to do microcapsule storage using a spray dryer. Applications of materials coated-based fish oil for the microcosulation are generally varied. The purpose of this internship is to figure out the microencapsulated of fish oil by spray dry using combination of wall materials. This internship was held in Department of Fishery Product, Faculty of Fisheries, Kasetsart University, on January 1th until January 30th, 2020. The process is done through of three stages of pretreatmend, spray dry, and testing. Pretreatmend process includes to making fish oil emulsion with gum arabic, maltodextrin, and whey proteins. Spray dry includes microencapsulated preparation using spray dryer machine. The testing process is done by some parameters like yield, color, water content, oil content, and water activity.

Impact of the oil load on the oxidation of microencapsulated oil powders

The effect of the oil load on the oxidation of microencapsulated fish oil powders was investigated. The oil load was varied between 4.95 and 20.33%(w/w) by spray drying O/W emulsions with different oil to matrix ratios (0.05, 0.1, 0.15 and 0.2(w/w)), whereas solid content (45%(w/w)) and soy protein isolate to oil ratio (0.15(w/w)) were kept constant. A standardized size fraction of particles (50–80 µm) was stored for 82 days and hydroperoxides and anisidine value measured in the total- and encapsulated oil. Oxidation was limited by the oxygen amount rather than by the oil load. The absolute amount of oxidation products (per powder mass) increased with the oil load, which was explained by oxygen diffusion. Calculating oxidation products per oil mass resulted in a faster oxidation of the powder with 5% oil, whereas the oxidation rate for oil loads ≥10%(w/w) was similar, due to a scavenging effect of oil droplets.

Dataset on applying HPMC polymer to improve encapsulation efficiency and stability of the fish oil: In vitro evaluation.

Data examines the effect of hydroxypropyl methylcellulose (HPMC) HPMC15 cP, and HPMC 5 cP polymer composition on the physicochemical traits of encapsulated oil made using lab scale spray drying (180 °C). The data found showed that the properties of the reconstituted fish oil powder are significantly affected by the polymer's composition and ratio (p < 0.05). In this experiment, powder with the particle sizes below 60 μm was produced and it was observed that HPMC is a good emulsifier for all formulations and the encapsulation efficiency is high with 75.21% for AF1 formulation. It was also observed that the process of fish oil encapsulation employed by HPMC 5 cP produce a more volatile oil powder, while encapsulation with HPMC 15 cP produced a more stable fish oil powder. These finding shows that the utilisation of HPMC as a polymer to encapsulate fish oil can produce a more efficient and stable compound.

Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil

AbstractMicroencapsulation aims to protect polyunsaturated fatty acids against oxidation by embedding oil droplets in a solid matrix. In such a system the internal (dissolved and entrapped) and external (in the environment) oxygen can be differentiated. The study aims to quantify the impact of both oxygen sources on the oxidation of microencapsulated fish oil. The impact of the solubilized oxygen in bulk fish oil is investigated by saturating the oil with nitrogen, synthetic air, and pure oxygen. Even though more dissolved oxygen results in more oxidation products, the difference between the oxidation of the nitrogen and air saturated oil is significant but low. For encapsulated fish oil powders, the internal oxygen is modified by preparing oil‐in‐water emulsions under atmospheric and inert conditions. The feed is atomized and spray dried with either nitrogen or air. Powders are stored under vacuum and in vials and the hydroperoxides and anisidine value are determined in the total‐ and encapsulated oil. The internal oxygen has a minor impact, whereas the external oxygen is the main determinant for autoxidation. Apart from oxidizing the non‐encapsulated oil, the external O2 penetrates into the particle and reacts with the encapsulated oil.Practical Applications: Comparing the contribution of the internal and external oxygen to the oxidative stability shows that the internal O2 plays a minor role and can be neglected. This means that the emulsion preparation as well as the spray drying process can be conducted under ambient conditions. An inert production is not extending the shelf life significantly as long as the external O2 determines oxidation. The focus should be on optimizing the diffusion barrier properties of the wall matrix to reduce the penetration of the external oxygen into the particle system. Alternatively, packaging solution reducing the external O2 will extend the shelf life of the microencapsulated oil.

Microstructural analysis of sausage quality

Microstructural analysis of sausage quality

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages.

Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n-3 fatty acid that it contains. It can be expected that developing innovative food products with significantly improved nutritional value can simultaneously affect their rheological and sensory qualities in different ways. The present study aimed to compared the influence of the addition of fish oil and microencapsulated fish oil on the mechanical, structural, and sensory properties of poultry sausages during 21-day storage. In comparison with other systems, sausages enriched with microencapsulated fish oil were characterized by a greater capacity to accumulate potential strain energy (G') and by statistically significantly greater hardness measured in all the storage periods that were tested. The sausages enriched with microencapsulated fish oil were characterized by higher water activity than the other sausage variants. The analysis of cryo-scanning electron microscopy (cryo-SEM) images indicated the presence of a large evenly dispersed oil phase and microcapsules in the structure of the sausages. The sample with the addition of microcapsules was characterized by higher values on the smell and consistency parameters. The better results in the sensory evaluation of the structural parameters of the sample with microcapsules were consistent with the results of instrumental assessments. The use of microencapsulated fish oil powder as an ingredient of chicken sausages therefore seems to be a promising concept. © 2019 Society of Chemical Industry.

Investigating the effects of varying wall materials and oil loading levels on stability and nutritional values of spray dried fish oil.

High oxidative capacity of polyunsaturated fatty acid rich oils is the main problem with their dietary application. The main objectives of this study were to determine the effects of different encapsulants and oil loading levels on nutritive value, fatty acid profile, and oxidative stability of microencapsulated fish oil powders. Four types of wall materials [glucose syrup and maltodextrin based Maillard reaction products (MRP) or equivalent non-reacted physical blends (Non-MRP)] were used along with the three levels of oil loadings (oil to wall ratio of 1:2; 1:1; 2:1 as low, medium and high oil loadings). Emulsions and resulting microencapsules were tested for fatty acid content and stability if fatty acids over time. Additionally, different oxidative parameters were used to assess the oxidative stability of the microencapsules. Results showed that high oil loading significantly increased the mean particle size of emulsions and resultant powders and concomitantly reduced microencapsulation efficiency (ME) and yield of capsules in all of the tested wall materials. However, MRP exhibited better performance. Maillard reaction products showed better protection efficiency against oil oxidation relative to non-MRP. Nevertheless, two types of MRP encapsulants showed different proficiency and glucose syrup-MRP, provided more protection than Maltodextrin-MRP. Maillard reaction had a positive correlation with the stability properties of emulsions and resulting microcapsules. Our results showed that microencapsulation with Maillard reaction products could be used as an efficient way to protect fish oil from oxidation.

Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

Abstract Fish oil has many health effects, but due to its strong odor and rapid spoilage, its use in food formulations is limited. For these reasons, nanoencapsulation of fish oil can be important. The purpose of this study was to investigate the influence of whey protein concentrate (WPC) and gum arabic as wall materials on the characteristics of nanoencapsulated fish oil powder. Gum arabic and WPC were used in varying amounts for nanoencapsulation of fish oil. An oil-in-water emulsion with 6% fish oil and 20% aqueous solution of wall materials was prepared by sonication (24 kHz for 120 sec). The diameter of the emulsion droplets was measured by particle size analysis and they then were dried in a freeze-drier. The results showed that the type and concentration of wall material influenced the characteristics of the nanocapsules. The smallest emulsion droplet diameter (50 nm) and the highest encapsulation efficiency were found in the sample containing 100% gum arabic; however, the lowest amount of surface oil, pH and highest zeta potential and moisture content also were recorded for this sample. It can be concluded that gum arabic is more suitable for nanoencapsulation and could appropriately contain the volatile compounds within the capsules.

Influence of spray-drying conditions on microencapsulation of fish oil and chia oil

In the spray drying process, variation of outlet temperatures significantly influence the microencapsulation efficiency of fish oil and chia oil. Oil sprayed at 55 °C showed maximum encapsulation efficiency and minimum peroxide value. FTIR spectra of the capsule proved the presence of PUFA in all encapsulated samples. The spectra of microcapsules and unencapsulated samples followed the same trend, implying no interaction between the wall and core. Size of particles were found to be 5.04 and 3.89 µm for chia oil and fish oil powders, respectively; the surface showed blowholes indicating a shell structure with smooth surface. Fatty acid profile of samples indicated a considerable retention of essential fatty acids in both oil powder samples. Maximum release in gastrointestinal conditions was observed, indicating that the capsules were more stable under acidic conditions and that maximum oil would be available for absorption in the intestine.

Highly stable spray dried tuna oil powders encapsulated in double shells of whey protein isolate-agar gum and gellan gum complex coacervates

This study was aimed at producing multi-core fish oil powders by developing a double-shelled microencapsulation system using complex coacervation. Whey protein isolate (WPI)-agar gum (WPI-AG) complex coacervates and WPI-gellan gum (WPI-GG) complex coacervates were used as the inner and outer shells, respectively. Tuna oil was used as a representative core material. The oil was first encapsulated in WPI-AG complex coacervates at pH 4.75 to produce the primary microcapsule. The second microcapsule shell was created by using WPI-GG complex coacervates at the same pH and mixed with the primary microcapsule, followed by the cooling to 15 °C in the presence of calcium ions. The WPI-GG outer shell was clearly visible under a light microscope. The outer shell significantly improved the oxidative stability of the entrapped tuna oil, compared with the microcapsule powder without the outer shell. These spray dried double-shell microcapsule powders had low surface oil (1.8%), high encapsulation efficiency (95.8%) and a high payload (42. 6%). These shells were glassy with glass transition temperature around 53 °C and they acted as effective barriers to transmission of oxygen at ambient temperature.

Effects of Fish Oil and Tomato Powder Supplementation in Mojosari Ducks Diet on Egg Quality

This research aimed to examine the effects of fish oil and tomato powder supplementation on egg quality of Mojosari ducks. A total of one hundred and forty Mojosari ducks (consisted of 20 male and 120 female ducks), aged at 40 weeks old, were randomly allotted into 20 flocks (each flock consisted of 1 male and 6 female ducks). Method used was experiment in a Completely Randomized Design with 5 treatments and 4 replications. Dietary treatments used were T 0 : basal diet (control), T 1 : basal diet + 1% FO, T 2 : basal diet + 2% FO, T 3 : basal diet + 1% FO + 1% TP; T 4 : basal diet + 2% FO + 1% TP. Data were analyzed using one-way analysis of variance (ANOVA). Result showed that supplementation of fish oil and tomato powder did not significantly affect (P>0.05) external egg quality (egg shape index, shell surface area, shell thickness and specific gravity). Dietary treatments also had no significant effect (P>0.05) on internal egg quality (albumen volume, yolk volume, albumen index, yolk index and Haugh unit). It is concluded that there was no detrimental effect of fish oil and tomato powder supplementation in Mojosari ducks diet on external and internal egg quality. Keywords: antioxidant, Haugh unit, laying duck, omega-3 fatty acids, poultry.

Microencapsulated Fish Oil Powder Formulation with Improved Resistance to Oil Leakage During Powder Compression

AbstractThe effects of the addition of pectin to a primary fish oil emulsion stabilized by a heated milk protein–carbohydrate mixture, and heat treatment of emulsion at low pH (with or without the addition of pectin) on the properties of final emulsions (pH 7) and powders (~42 % w/w/fat) prepared from these emulsions were examined. Either the addition of pectin (without the additional heat treatment at pH 3), or additional heat treatment step at pH 3 (with or without pectin) reduced the surface oil and free oil of spray dried powders, and also reduced oil leakage on powder compression. However, the extra heat treatment step at low pH to the emulsion (without pectin) resulted in a greater susceptibility to oxidation of EPA and DHA in the powder. A judicious choice of ingredients for formulating and processing emulsions prior to spray drying enables the application of food‐grade microencapsulated fish oil powders in directly compressible tablet applications.

ゼラチンの酵素架橋が粉末魚油の特性に与える影響

ゼラチンの酵素架橋が粉末魚油の特性に与える影響

Compressible extruded granules containing microencapsulated oil powders

Gelatine-based dough formulations (47%, 60% or 70% w/w total solids) with embedded microencapsulated fish oil powders were extruded, dried and compressed to obtain tablets with 35% w/w oil. The effects of dough total solids and pre-conditioning temperature (20, 35 or 50°C) prior to extrusion on the amount of oil leakage from the tablets were examined. Oil leakage from tablets was lowest when made from extrudates of dough with 47% w/w TS and pre-conditioned at 35°C. Increasing dough total solids increased oil leakage. This suggests that adequate hydration of the matrix, necessary for functionalization of the protein, was essential for subsequent tableting performance. The ability to make directly compressible formulations with embedded microencapsulated oil powders broadens the application of spray-dried fish oil powders into the nutritional supplement markets.

Effect of the Polymer Composition on the Physicochemical Properties of Microencapsulated Fish Oil Using Spray Drying

In this study, the effect of polymer composition on physicochemical characteristics of fish oil microcapsules produced by spray drying (180 °C) was investigated. Fish oil powders were produced using hydroxy propyl methyl cellulose (HPMC) 15 cP and HPMC 5 cP as a solid carrier and PEG 6000 as a plasticizer. The ratio of the polymer to the lipid phase influenced the reconstitution properties. Initially, it was difficult to atomize the high viscous liquid like oil-water (o/w) emulsion because HPMC itself is a very viscous polymer; however, the particle sizes of less than 60 µm were produced. Scanning electron microscopy and the amount of extracted oil from the surface revealed that HPMC 15 cP provided the highest protective and prolonged effect on the covering of fish oil. The wettability and particle density of the powder was very suitable, which improve the flow ability of the powders. All the indices of powders such as surface oil, microencapsulation efficiency and surface morphology prepared from HPMC 15...

Microencapsulation of Fish Oil Using Hydroxypropyl Methylcellulose As a Carrier Material by Spray Drying

Spray drying is an important method in the food industry for the production of encapsulated oil to improve the handling and flow properties of the powder. In this study, the effect of mixture of polymers on the encapsulation of fish oil by spray drying was investigated. Fish oil powder were produced using different ratios of mixtures of hydroxypropyl methylcellulose (HPMC) 15 cps and HPMC 5 cps. Scanning electron microscopy and the amount of extracted oil from the surface revealed that the formulation containing high concentration of polymer mixture provided the highest protective and prolonged effect on the covering of fish oil. The particle sizes of less than 60 μm were obtained for all the formulations. The powder density was very suitable, which improves the flowability of the powder. Microencapsulation efficiency (69.16–74.75%) and surface morphology of encapsulated oil showed that the stability was increased and hence increased its acceptability as alternative primary polymers. Practical Applications A relatively inexpensive and food-grade particles of encapsulated fish oil could be obtained, which are free from any organic solvents. Moreover, this process, parameters and technique could be facilitated in the food, pharmaceutical and nutraceutical industries.