Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates
文献类型： 外文期刊
作者： Xia, Qiuyu 1 ; Akanbi, Taiwo O. 2 ; Wang, Bo 3 ; Li, Rui 1 ; Yang, Wenrong 2 ; Barrow, Colin J. 2 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Coconuts Res Inst, Wenchang 571339, Peoples R China
2.Deakin Univ, Ctr Chem & Biotechnol, Geelong, Vic 3217, Australia
3.Nu Mega Ingredients Pty Ltd, Brisbane, Qld 4113, Australia
关键词： anchovy oil; enzymatic concentration; microencapsulation; oxidative stability; mechanism; concentrates
期刊名称：MARINE DRUGS （ 影响因子：5.118； 五年影响因子：5.951 ）
ISSN： 1660-3397
年卷期： 2019 年 17 卷 3 期
页码：
收录情况： SCI
摘要： Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we investigate the mechanism of this unexpected stability. We also investigate whether or not incorporation of concentrate can be used as an additive to improve the stability of unconcentrated anchovy oil microcapsules. Results showed that microcap stability increased as the amount of added concentrate increased. Decreased emulsion droplet size, lower positively charged zeta potential, and higher surface hydrophobicity were observed in the oil/water (O/W) emulsion, with the incorporation of concentrate in the oil phase, compared with the unconcentrated anchovy oil O/W emulsion. Both the decreased zeta potential and the increased hydrophobicity of concentrate in the mixed oil phase may improve droplet agglomeration, leading to enhanced oxidative stability of the concentrate-containing microcapsules. Decreased repulsive forces between droplets result in a more compact structure, thicker outer shell, and smoother surface, resulting in enhanced oxidation stability of the concentrate-containing microcapsules.
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