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Investigating the mechanism for the enhanced oxidation stability of microencapsulated omega-3 concentrates

Xia, Qiuyu, Akanbi, Taiwo O., Wang, Bo, Li, Rui, Yang, Wenrong and Barrow, Colin 2019, Investigating the mechanism for the enhanced oxidation stability of microencapsulated omega-3 concentrates, Marine drugs, vol. 17, no. 3, doi: 10.3390/md17030143.

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Title Investigating the mechanism for the enhanced oxidation stability of microencapsulated omega-3 concentrates
Author(s) Xia, Qiuyu
Akanbi, Taiwo O.ORCID iD for Akanbi, Taiwo O. orcid.org/0000-0002-9249-6503
Wang, Bo
Li, Rui
Yang, WenrongORCID iD for Yang, Wenrong orcid.org/0000-0001-8815-1951
Barrow, ColinORCID iD for Barrow, Colin orcid.org/0000-0002-2153-7267
Journal name Marine drugs
Volume number 17
Issue number 3
Total pages 12
Publisher MDPI
Place of publication Basel, Switzerland
Publication date 2019-02-28
ISSN 1660-3397
1660-3397
Keyword(s) anchovy oil
concentrates
enzymatic concentration
mechanism
microencapsulation
oxidative stability
Science & Technology
Life Sciences & Biomedicine
Chemistry, Medicinal
Pharmacology & Pharmacy
THERMOMYCES-LANUGINOSUS LIPASE
POLYUNSATURATED FATTY-ACIDS
FISH-OIL
TUNA OIL
OMEGA-3-FATTY-ACIDS
HYDROPHOBICITY
GLYCEROLYSIS
OPTIMIZATION
HYDROLYSIS
GELATIN
Summary Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we investigate the mechanism of this unexpected stability. We also investigate whether or not incorporation of concentrate can be used as an additive to improve the stability of unconcentrated anchovy oil microcapsules. Results showed that microcap stability increased as the amount of added concentrate increased. Decreased emulsion droplet size, lower positively charged zeta potential, and higher surface hydrophobicity were observed in the oil/water (O/W) emulsion, with the incorporation of concentrate in the oil phase, compared with the unconcentrated anchovy oil O/W emulsion. Both the decreased zeta potential and the increased hydrophobicity of concentrate in the mixed oil phase may improve droplet agglomeration, leading to enhanced oxidative stability of the concentrate-containing microcapsules. Decreased repulsive forces between droplets result in a more compact structure, thicker outer shell, and smoother surface, resulting in enhanced oxidation stability of the concentrate-containing microcapsules.
Language eng
DOI 10.3390/md17030143
Field of Research 1115 Pharmacology and Pharmaceutical Sciences
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2019, The Authors
Free to Read? Yes
Persistent URL http://hdl.handle.net/10536/DRO/DU:30119914

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Every reasonable effort has been made to ensure that permission has been obtained for items included in DRO. If you believe that your rights have been infringed by this repository, please contact drosupport@deakin.edu.au.