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Optimization and evaluation of fish oil microcapsules
Liu, Hui1; Wang, Lianyan2; Yang, Tingyuan2; Zhang, Guifeng2; Huang, Jian1,2; Sun, Jing1; Huo, Junsheng1
2016-12-01
Source PublicationPARTICUOLOGY
ISSN1674-2001
Volume29Issue:DECPages:162-168
Abstract

Fish oil microcapsules were prepared using two natural polysaccharides, alginate and chitosan, as the wall materials. A response surface methodology (RSM) was used to optimize the conditions for fish oil encapsulation efficiency (FOEE). The FOEE was investigated with respect to three key-variables in the RSM: ratio of inner oil phase to aqueous phase (X-1, w/w); concentration of the aqueous phase (X-2, wt%); and ratio of the aqueous phase to outer oil phase (X-3, v/v). The optimal, formulation obtained from the RSM model, i.e., 2.7:1 (X-1), 1.6 wt% (X-2), and 11.5:1 (X-3), gave a FOEE of 28%. The model was validated and the fish oil microcapsules prepared under the optimized conditions were characterized in terms of particle size, polydispersity index (PDI), zeta potential, surface morphology, and in vitro release. The average droplet size, PDI, and zeta potential were 915 nm, 0.038, and +5.2 mV, respectively. The fish oil microcapsules were highly uniform microspheres, and had an accumulative release rate of 77.7% in 270 min in a gastrointestinal model, indicating their potential as an alternative carrier for the controlled release of fish oil. In conclusion, formulating optimal microencapsulation conditions by the RSM can be applied to the microencapsulation of various oil-soluble nutrients for food applications. (C) 2016 Chinese Society of Particuology and Institute of Process Engineering, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved.

KeywordOptimization Microencapsulation Fish Oil Evaluation Response Surface Methodology
SubtypeArticle
WOS HeadingsScience & Technology ; Technology
DOI10.1016/j.partic.2016.04.001
Indexed BySCI
Language英语
WOS KeywordPREMIX MEMBRANE EMULSIFICATION ; TREATED ALGINATE BEADS ; CHITOSAN MICROSPHERES ; RELEASE CHARACTERISTICS ; SUSTAINED-RELEASE ; FOOD INGREDIENTS ; LIGHT-SCATTERING ; EMULSIONS ; DELIVERY ; DRUG
WOS Research AreaEngineering ; Materials Science
WOS SubjectEngineering, Chemical ; Materials Science, Multidisciplinary
Funding OrganizationNational Special Funds for Chinese Research Institute R D Program(2013EG150138)
WOS IDWOS:000389114700017
Citation statistics
Cited Times:3[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/21686
Collection生化工程国家重点实验室
Affiliation1.Chinese Ctr Dis Control & Prevent, Natl Inst Nutr & Hlth, Div Food Sci Technol, Beijing 100050, Peoples R China
2.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China
Recommended Citation
GB/T 7714
Liu, Hui,Wang, Lianyan,Yang, Tingyuan,et al. Optimization and evaluation of fish oil microcapsules[J]. PARTICUOLOGY,2016,29(DEC):162-168.
APA Liu, Hui.,Wang, Lianyan.,Yang, Tingyuan.,Zhang, Guifeng.,Huang, Jian.,...&Huo, Junsheng.(2016).Optimization and evaluation of fish oil microcapsules.PARTICUOLOGY,29(DEC),162-168.
MLA Liu, Hui,et al."Optimization and evaluation of fish oil microcapsules".PARTICUOLOGY 29.DEC(2016):162-168.
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