Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition
Summary Antarctic krill oil (AKO) and fish oil (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties of the obtained microcapsules was investigated. The particle size distribution of both microcapsules ranged fr...
Published in: | International Journal of Food Science & Technology |
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crwiley:10.1111/ijfs.16099 2024-09-15T17:42:28+00:00 Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition Fu, Jing‐jing Fu, Dong‐wen Zhang, Guang‐yao Zhang, Zhi‐hui Shao, Zhen‐wen Ma, Zhen‐hua Tang, Yue Zhou, Da‐yong Song, Liang 2022 http://dx.doi.org/10.1111/ijfs.16099 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16099 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.16099 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor International Journal of Food Science & Technology volume 57, issue 12, page 7634-7643 ISSN 0950-5423 1365-2621 journal-article 2022 crwiley https://doi.org/10.1111/ijfs.16099 2024-09-03T04:24:27Z Summary Antarctic krill oil (AKO) and fish oil (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties of the obtained microcapsules was investigated. The particle size distribution of both microcapsules ranged from 29.23 ± 2.20 to 36.79 ± 3.45 μm, and the moisture content and water activity ( a w ) also indicated that both AKO and FO microcapsules were suitable for long‐term storage. Interestingly, differences in lipid composition affected the microstructure of the microcapsules formed, thereby affecting their oxidative stability and digestive behaviour. Compared with FO microcapsules, the surface microstructure of PLs‐enriched microcapsules (AKO microcapsules) was smoother, endowing it better oxidative stability and higher DHA (72.13 ± 2.32% vs. 63.08 ± 2.98%) and EPA (75.94 ± 1.43% vs. 68.26 ± 2.98%) bioaccessibility. These findings may have important implications for the development of microcapsules formulated with different lipid classes in the food industry. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Wiley Online Library International Journal of Food Science & Technology 57 12 7634 7643 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Summary Antarctic krill oil (AKO) and fish oil (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties of the obtained microcapsules was investigated. The particle size distribution of both microcapsules ranged from 29.23 ± 2.20 to 36.79 ± 3.45 μm, and the moisture content and water activity ( a w ) also indicated that both AKO and FO microcapsules were suitable for long‐term storage. Interestingly, differences in lipid composition affected the microstructure of the microcapsules formed, thereby affecting their oxidative stability and digestive behaviour. Compared with FO microcapsules, the surface microstructure of PLs‐enriched microcapsules (AKO microcapsules) was smoother, endowing it better oxidative stability and higher DHA (72.13 ± 2.32% vs. 63.08 ± 2.98%) and EPA (75.94 ± 1.43% vs. 68.26 ± 2.98%) bioaccessibility. These findings may have important implications for the development of microcapsules formulated with different lipid classes in the food industry. |
format |
Article in Journal/Newspaper |
author |
Fu, Jing‐jing Fu, Dong‐wen Zhang, Guang‐yao Zhang, Zhi‐hui Shao, Zhen‐wen Ma, Zhen‐hua Tang, Yue Zhou, Da‐yong Song, Liang |
spellingShingle |
Fu, Jing‐jing Fu, Dong‐wen Zhang, Guang‐yao Zhang, Zhi‐hui Shao, Zhen‐wen Ma, Zhen‐hua Tang, Yue Zhou, Da‐yong Song, Liang Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
author_facet |
Fu, Jing‐jing Fu, Dong‐wen Zhang, Guang‐yao Zhang, Zhi‐hui Shao, Zhen‐wen Ma, Zhen‐hua Tang, Yue Zhou, Da‐yong Song, Liang |
author_sort |
Fu, Jing‐jing |
title |
Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
title_short |
Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
title_full |
Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
title_fullStr |
Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
title_full_unstemmed |
Oxidative stability and in vitro release behaviour of microencapsulated Antarctic krill oil and fish oil: the effect of lipid class composition |
title_sort |
oxidative stability and in vitro release behaviour of microencapsulated antarctic krill oil and fish oil: the effect of lipid class composition |
publisher |
Wiley |
publishDate |
2022 |
url |
http://dx.doi.org/10.1111/ijfs.16099 https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16099 https://onlinelibrary.wiley.com/doi/full-xml/10.1111/ijfs.16099 |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
International Journal of Food Science & Technology volume 57, issue 12, page 7634-7643 ISSN 0950-5423 1365-2621 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/ijfs.16099 |
container_title |
International Journal of Food Science & Technology |
container_volume |
57 |
container_issue |
12 |
container_start_page |
7634 |
op_container_end_page |
7643 |
_version_ |
1810489044694466560 |