title: Fabrication of Concentrated Fish Oil Emulsions Using Dual-Channel Microfluidization: Impact of Droplet Concentration on Physical Properties and Lipid Oxidation.
abstract: Chemically unstable lipophilic bioactives, such as polyunsaturated lipids, often have to be encapsulated in emulsion-based delivery systems before they can be incorporated into foods, supplements, and pharmaceuticals. The objective of this study was to develop highly concentrated emulsion-based fish oil delivery systems using natural emulsifiers. Fish oil-in-water emulsions were fabricated using a highly efficient dual-channel high-pressure microfluidizer. The impact of oil concentration on the formation, physical properties, and oxidative stability of fish oil emulsions prepared using two natural emulsifiers (quillaja saponins and rhamnolipids) and one synthetic emulsifier (Tween-80) was examined. The mean droplet size, polydispersity, and apparent viscosity of the fish oil emulsions increased with increasing oil content. However, physically stable emulsions with high fish oil levels (30 or 40 wt %) could be produced using all three emulsifiers, with rhamnolipids giving the smallest droplet size (d < 160 nm). The stability of the emulsions to lipid oxidation increased as the oil content increased. The oxidative stability of the emulsions also depended on the nature of the emulsifier coating the lipid droplets, with the oxidative stability decreasing in the following order: rhamnolipids > saponins ≈ Tween-80. These results suggest that rhamnolipids may be particularly effective at producing emulsions containing high concentrations of ω-3 polyunsaturated fatty acids-rich fish oil.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China.|Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Fuguo
authors.initials: F
authors.lastname: Liu
authors.affiliation: School of Food and Biological Engineering, Shaanxi University of Science and Technology , Xi'an 710021, China.
authors.forename: Zhenbao
authors.initials: Z
authors.lastname: Zhu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China.
authors.forename: Cuicui
authors.initials: C
authors.lastname: Ma
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Xiang
authors.initials: X
authors.lastname: Luo
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Long
authors.initials: L
authors.lastname: Bai
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: Eric Andrew
authors.initials: EA
authors.lastname: Decker
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science & Nutritional Engineering, China Agricultural University , Beijing 100083, China.
authors.forename: Yanxiang
authors.identifier: http://orcid.org/0000-0003-2331-5956
authors.initials: Y
authors.lastname: Gao
authors.affiliation: Department of Food Science, University of Massachusetts-Amherst , Amherst, Massachusetts 01003, United States.
authors.forename: David Julian
authors.identifier: http://orcid.org/0000-0002-9016-1291
authors.initials: DJ
authors.lastname: McClements
mesh_terms: D045703:Emulsifying Agents / Q000737:chemistry*; D004655:Emulsions / Q000737:chemistry*; D015525:Fatty Acids, Omega-3 / Q000737:chemistry; D005395:Fish Oils / Q000737:chemistry*; D046210:Microfluidic Analytical Techniques; D010084:Oxidation-Reduction; D010316:Particle Size; D011136:Polysorbates / Q000737:chemistry; D012503:Saponins / Q000737:chemistry; D013501:Surface-Active Agents / Q000737:chemistry; D014867:Water
chemical_list: D045703:Emulsifying Agents; D004655:Emulsions; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D011136:Polysorbates; D012503:Saponins; D013501:Surface-Active Agents; D014867:Water
keywords: PUFA; dual-channel microfluidizer; emulsions; fish oil; nanoemulsions; natural emulsifiers; oil content; omega-3; oxidation