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Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods

Kaushik, Pratibha, Dowling, Kim, Barrow, Colin J. and Adhikari, Benu 2015, Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods, Journal of functional foods, vol. 19, no. Part B, pp. 868-881, doi: 10.1016/j.jff.2014.06.029.

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Title Microencapsulation of omega-3 fatty acids: a review of microencapsulation and characterization methods
Author(s) Kaushik, Pratibha
Dowling, Kim
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Adhikari, Benu
Journal name Journal of functional foods
Volume number 19
Issue number Part B
Start page 868
End page 881
Total pages 14
Publisher Elsevier
Place of publication Amsterdam, The Netherlands
Publication date 2015-12
ISSN 1756-4646
Keyword(s) Alpha-linolenic acid
Microencapsulation
Complex coacervation
Biopolymers
Oxidative stability
Science & Technology
Life Sciences & Biomedicine
Food Science & Technology
POLYUNSATURATED FATTY-ACIDS
PROTEIN-POLYSACCHARIDE COMPLEXES
2-LAYERED INTERFACIAL MEMBRANES
FISH-OIL POWDERS
FOOD INGREDIENTS
PHYSICAL-CHARACTERISTICS
PROCESS PARAMETERS
DRYING TECHNIQUES
WHEY-PROTEIN
Summary To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their use in stable and easy-to-handle form. Microencapsulation of omega-3 fatty acids can be achieved by using a variety of methods, with the two most commonly used commercial processes being complex coacervation and spray dried emulsions. A variety of other methods are in development including spray chilling, extrusion coating and liposome entrapment. The key parameter in any of these processes is the selection of wall material. For spray dried emulsions and complex coacervates protein or polysaccharides are primarily used as shell material, although complex coacervation is currently commercially limited to gelatin. Here we review the need for microencapsulation of omega-3 oils, methods of microencapsulation and analysis, and the selection of shell material components. In particular, we discuss the method of complex coacervation, including its benefits and limitations. This review highlights the need for research on the fundamentals of interfacial and complexation behaviour of various proteins, gums and polyphenols to encapsulate and deliver omega-3 fatty acids, particularly with regard to broadening the range of shell materials that can be used in complex coacervation of omega-3 rich oils.
Language eng
DOI 10.1016/j.jff.2014.06.029
Field of Research 100302 Bioprocessing, Bioproduction and Bioproducts
1111 Nutrition And Dietetics
0908 Food Sciences
Socio Economic Objective 860105 Nutraceuticals and Functional Foods
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2014, Elsevier
Persistent URL http://hdl.handle.net/10536/DRO/DU:30086652

Document type: Journal Article
Collection: School of Life and Environmental Sciences
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