Preparation and characterization of novel lipid carriers containing microalgae oil for food applications.
This work investigated the suitability of lipid carriers as potential encapsulation method to improve the physical and chemical stability of microalgae oil high in docosahexaenoic acid (DHA). Lipid carriers with various oil contents were successfully prepared by a microfluidization method using stearic acid as solid lipid, microalgae oil as liquid lipid, and poloxamer 188 as surfactant. Results show that the mean particle diameter of the lipid carriers was in the range of 300 to 350 nm with the polydispersity index below 0.2. The lipid carriers were found to have spherical shape when examined under the transmission electron microscope. Data from the encapsulation efficiency and loading capacity indicate high distribution of microalgae oil throughout the lipid carriers and good physical stability as reflected by the particle size and size distribution during storage. Furthermore, the lower DPPH scavenging activity of lipid carriers compared with that of free microalgae oil suggests better chemical stability of microalgae oil encapsulated in lipid carriers. The addition of microalgae oil into lipid phase could disturb the crystalline order and form lattice defects to enable encapsulation of DHA as revealed by the results from differential scanning calorimetery. Current results suggest that this type of novel lipid carriers could be an efficient and promising carrier system for delivery of microalgae oil.
Inst. of Oil Crops Research, Chinese Academy of Agricultural Sciences, The Key Lab for Biological Sciences of Oil Crops, Ministry of Agriculture - Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, P. R., China.
Jia-Li
JL
Wang
Xu-Yan
XY
Dong
Fang
F
Wei
Juan
J
Zhong
Bo
B
Liu
Ming-Hao
MH
Yao
Mei
M
Yang
Chang
C
Zheng
Siew-Young
SY
Quek
Hong
H
Chen
D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D004281:Docosahexaenoic Acids / Q000008:administration & dosage / Q000737:chemistry; D005503:Food Additives / Q000737:chemistry*; D005524:Food Technology; D005527:Food, Fortified; D016166:Free Radical Scavengers / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D058086:Microalgae / Q000737:chemistry*; D046529:Microscopy, Electron, Transmission; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D009821:Oils / Q000737:chemistry*; D010316:Particle Size; D020442:Poloxamer / Q000737:chemistry; D013229:Stearic Acids / Q000737:chemistry*; D013499:Surface Properties; D013501:Surface-Active Agents / Q000737:chemistry*; D013696:Temperature; D013997:Time Factors
D005503:Food Additives; D016166:Free Radical Scavengers; D009821:Oils; D013229:Stearic Acids; D013501:Surface-Active Agents; D020442:Poloxamer; D004281:Docosahexaenoic Acids; C031183:stearic acid
DHA; encapsulation efficiency; lipid carriers; loading capacity; microalgae oil