Microencapsulation of fish oil by spray granulation and fluid bed film coating.
The stability of microencapsulated fish oil prepared with 2 production processes, spray granulation (SG) and SG followed by film coating (SG-FC) using a fluid bed equipment, was investigated. In the 1st process, 3 types of fish oil used were based on the ratios of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (10/50, 33/22, and 18/12). Each type was emulsified with soluble soybean polysaccharide (SSPS) and maltodextrin to produce 25% oil powders. In the 2nd process, 15% film coating of hydroxypropyl betacyclodextrin (HPBCD) was applied to the granules from the 1st process. The powder stability against oxidation was examined by measurement of peroxide values (PV) and headspace propanal after storage at room temperature and at 3 to 4 degrees C for 6 wk. Uncoated powder containing the lowest concentration of PUFA (18/12) was found to be stable during storage at room temperature with maximum PV of 3.98 +/- 0.001 meq/kg oil. The PV increased sharply for uncoated powder with higher concentration of omega-3 (in 33/22 and 10/50 fish oils) after 3 wk storage. The PVs were in agreement with the concentration of propanal, and these 2 parameters remained constant for most of the uncoated powders stored at low temperature. Unexpectedly, the outcomes showed that the coated powders had lower stability than uncoated powders as indicated by higher initial PVs; more hydroperoxides were detected as well as increasing propanal concentration. The investigation suggests that the film-coating by HPBCD ineffectively protected fish oil as the coating process might have induced further oxidation; however, SG is a good method for producing fish oil powder and to protect it from oxidation because of the "onion skin" structure of granules produced in this process.
Anwar
Sri Haryani
SH
Insti. fuer Ernaehrungs- und Lebensmittelwissenschaften, Bereich Lebensmitteltechnologie, Univ. Bonn, Bonn, Germany. sanwar@uni-bonn.de
Weissbrodt
Jenny
J
Kunz
Benno
B
D000073738:2-Hydroxypropyl-beta-cyclodextrin; D000447:Aldehydes / Q000032:analysis; D003080:Cold Temperature; D045703:Emulsifying Agents / Q000737:chemistry; D004655:Emulsions; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005395:Fish Oils / Q000737:chemistry*; D005524:Food Technology / Q000379:methods*; D005527:Food, Fortified; D008054:Lipid Peroxides / Q000032:analysis; D008823:Micelles; D008855:Microscopy, Electron, Scanning; D010084:Oxidation-Reduction; D010316:Particle Size; D011134:Polysaccharides / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013025:Glycine max / Q000737:chemistry; D013499:Surface Properties; D013997:Time Factors; D047392:beta-Cyclodextrins / Q000737:chemistry
D000447:Aldehydes; D045703:Emulsifying Agents; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005231:Fatty Acids, Unsaturated; D005395:Fish Oils; D008054:Lipid Peroxides; D008823:Micelles; D011134:Polysaccharides; D047392:beta-Cyclodextrins; D000073738:2-Hydroxypropyl-beta-cyclodextrin; C008315:maltodextrin; C005556:propionaldehyde