title: Spray-dried multilayered emulsions as a delivery method for omega-3 fatty acids into food systems.
abstract: Emulsion can be produced with electrostatic layer-by-layer deposition technologies to have cationic, thick multilayer interfacial membranes that are effective at inhibiting the oxidation of omega-3 fatty acids. This study investigated the stability of spray-dried multilayer emulsion upon reconstitution into an aqueous system. The primary (lecithin) and multilayered secondary emulsions (lecithin and chitosan) were spray-dried with corn syrup solids (1-20 wt %). The lecithin-chitosan multilayer interfacial membrane remained intact on the emulsion droplets upon reconstitution into an aqueous system. Reconstituted secondary (lecithin-chitosan) emulsions were more oxidatively stable than reconstituted primary (lecithin) emulsions. A minimum of 5 wt % corn syrup solids was needed to microencapsulate the secondary emulsion droplets. Maximum oxidative stability of both the powder and the reconstituted secondary emulsions was observed in samples with 5% and 20% corn syrup solids. Addition of EDTA (25 microM) inhibited oxidation of reconstituted primary and secondary emulsions. These studies suggest that a microencapsulated multilayered emulsion system could be used as a delivery system for omega-3 fatty acids in functional foods.
authors: Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA.
authors: Lauren A
authors: LA
authors: Shaw
authors: D Julian
authors: DJ
authors: McClements
authors: Eric A
authors: EA
authors: Decker
mesh_terms: D003890:Desiccation / Q000379:methods; D004032:Diet; D004355:Drug Stability; D004655:Emulsions / Q000008:administration & dosage* / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage*; D005527:Food, Fortified / Q000032:analysis; D010084:Oxidation-Reduction
chemical_list: D004655:Emulsions; D015525:Fatty Acids, Omega-3