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Effect of spray-drying with organic solvents on the encapsulation, release and stability of fish oil.
- Source :
-
Food Chemistry . Oct2018, Vol. 263, p283-291. 9p. - Publication Year :
- 2018
-
Abstract
- Fish-oil (FO) was encapsulated with hydroxypropylcelullose (HPC) by conventional spray-drying with water (FO-water) and solvent spray-drying with ethanol (FO-EtOH), methanol (FO-MeOH) and acetone (FO-Acet) in order to study the effect of the solvent on the encapsulation efficiency (EE), microparticle properties and stability of FO during storage at 40 °C. Results showed that FO-Acet presented the highest EE of FO (92.0%), followed by FO-EtOH (80.4%), FO-MeOH (75.0%) and FO-water (71.1%). A decrease of the dielectric constant increased the EE of FO, promoting triglyceride-polymer interactions instead of oil-in-water emulsion retention. FO release profile in aqueous model was similar for all FO-microparticles, releasing only the surface FO, according to Higuchi model. Oxidative stability of FO significantly improved by spray-drying with MeOH, both in surface and encapsulated oil fractions. In conclusion, encapsulation of FO by solvent spray-drying can be proposed as an alternative technology for encapsulation of hydrophobic molecules. [ABSTRACT FROM AUTHOR]
- Subjects :
- *SPRAY drying
*FISH oils
*ETHANOL
*ENCAPSULATION (Catalysis)
*TRIGLYCERIDES
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Volume :
- 263
- Database :
- Academic Search Index
- Journal :
- Food Chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 129682913
- Full Text :
- https://doi.org/10.1016/j.foodchem.2018.05.026