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Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10

Version 2 2024-06-03, 12:59
Version 1 2015-07-09, 13:49
journal contribution
posted on 2024-06-03, 12:59 authored by B Wang, J Vongsvivut, B Adhikari, Colin BarrowColin Barrow
Complex coacervates of gelatin and sodium hexametaphosphate (SHMP) was used to microencapsulate tuna oil fortified with the multiple functional lipophilic ingredients, vitamin A, D3, E, K2, curcumin and coenzyme Q10. An emulsion homogenization speed of 15,000 rpm for 15 min resulted in low surface oil content (0.08%), high encapsulation efficacy (99.84%) and encapsulation yield (96.59%), with a significantly enhanced oxidative stability index (6.23 h). The Fourier transform infrared spectra showed that there was no observable oxidation of the oil during microencapsulation. This study shows that microencapsulation using complex coacervation is suitable for stabilizing multiple bioactive lipophilic ingredients.

History

Journal

Journal of functional foods

Volume

19

Pagination

893-901

Location

Amsterdam, The Netherlands

ISSN

1756-4646

Language

eng

Publication classification

C Journal article, C1 Refereed article in a scholarly journal

Copyright notice

2015, Elsevier

Publisher

Elsevier