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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 Barrow
Anchovy 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 foods

Volume

35

Pagination

499 - 506

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

1756-4646

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2017, Elsevier Ltd