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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
发表期刊PARTICUOLOGY
ISSN1674-2001
卷号29期号:DEC页码:162-168
摘要

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.

关键词Optimization Microencapsulation Fish Oil Evaluation Response Surface Methodology
文章类型Article
WOS标题词Science & Technology ; Technology
DOI10.1016/j.partic.2016.04.001
收录类别SCI
语种英语
关键词[WOS]PREMIX MEMBRANE EMULSIFICATION ; TREATED ALGINATE BEADS ; CHITOSAN MICROSPHERES ; RELEASE CHARACTERISTICS ; SUSTAINED-RELEASE ; FOOD INGREDIENTS ; LIGHT-SCATTERING ; EMULSIONS ; DELIVERY ; DRUG
WOS研究方向Engineering ; Materials Science
WOS类目Engineering, Chemical ; Materials Science, Multidisciplinary
项目资助者National Special Funds for Chinese Research Institute R D Program(2013EG150138)
WOS记录号WOS:000389114700017
引用统计
文献类型期刊论文
条目标识符http://ir.ipe.ac.cn/handle/122111/21686
专题生化工程国家重点实验室
作者单位1.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
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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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