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

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journal contribution
posted on 2019-02-28, 00:00 authored by Qiuyu Xia, Taiwo Akanbi, Bo Wang, Rui Li, Wenrong YangWenrong Yang, Colin BarrowColin Barrow
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.

History

Journal

Marine drugs

Volume

17

Issue

3

Publisher

MDPI

Location

Basel, Switzerland

ISSN

1660-3397

eISSN

1660-3397

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2019, The Authors