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Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability
journal contribution
posted on 2017-08-01, 00:00 authored by Qiuyu Xia, Bo Wang, Taiwo Akanbi, Rui Li, Wenrong YangWenrong Yang, B Adhikari, Colin BarrowColin BarrowAnchovy oil was selectively partially hydrolysed at 30% and 60% using Thermomyces lanuginosus lipase (TL 100L) to produce EPA and DHA concentrates. These concentrates were subsequently microencapsulated into “multi-core” microcapsules using complex coacervation. Microcapsules produced from these concentrates were significantly more stable than those produced from unconcentrated anchovy oil, even though the concentrated oils themselves were significantly less stable than anchovy oil. Morphological and physicochemical analysis indicated that the microcapsule from concentrates exhibits significantly smoother surfaces and improved mechanical strength in addition to enhanced oxidative stability compared to the microcapsules fabricated from native anchovy oil.
History
Journal
Journal of functional foodsVolume
35Pagination
499 - 506Publisher
ElsevierLocation
Amsterdam, The NetherlandsPublisher DOI
ISSN
1756-4646Language
engPublication classification
C Journal article; C1 Refereed article in a scholarly journalCopyright notice
2017, Elsevier LtdUsage metrics
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