Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powder
Date
2023-01-13
Authors
Xiao, Shulan
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Committee Member
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Elsevier Ltd.
Abstract
The oxidation-resistant and multi-functional fish oil powders were produced by co-encapsulating fish oil with essential oils, lutein, and curcumin. The ovalbumin/alginate complex was used as the wall, and the wall-to-oil ratio was fixed at 1:1 based on yield, oil recovery, and internalization efficiency (IE). Surface oil was removed to better understand the characteristics of the fish oil powders. Scanning electron microscopy (SEM) results indicated that the freezedried fish oil powders had irregular shapes with visible pores on the surface. Covalent bonds and electrostatic interactions within the ovalbumin/alginate complex were detected through FTIR.
The garlic essential oil-added sample showed the strongest oxidative stability throughout the storage period (30 days). This work showed that fish oil had been encapsulated successfully and multi-functional fish oil powders could be produced by dissolving lipophilic bioactive compounds in fish oil before encapsulation.
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Comments
This is a manuscript of an article published as Xiao, Shulan, and Dong Uk Ahn. "Co-encapsulation of fish oil with essential oils and lutein/curcumin to increase the oxidative stability of fish oil powder." Food Chemistry 410 (2023): 135465. doi:10.1016/j.foodchem.2023.135465. Posted with permission.
This manuscript is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
This manuscript is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.