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Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability

文献类型： 外文期刊

作者： Xia, Qiuyu 1 ; Wang, Bo 1 ; Akanbi, Taiwo O. 1 ; Li, Rui 1 ; Yang, Wenrong 1 ; Adhikari, Benu 3 ; Barrow, Colin J. 1 ;

作者机构： 1.Deakin Univ, Ctr Chem & Biotechnol, Geelong, Vic 3217, Australia

2.Chinese Acad Trop Agr Sci, Coconut Res Inst, Wenchang 571339, Hainan, Peoples R China

3.RMIT Univ, Sch Appl Sci, City Campus, Melbourne, Vic 3001, Australia

关键词： Anchovy oil;Enzymatic concentration;Microencapsulation;Complex coacervation;Oxidative stability

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

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收录情况： SCI

摘要： Anchovy oil was selectively partially hydrolysed at 30% and 60% using Thermomyces lanuginosus lipase (TL 100L) to produce EPA and DHA concentrates. These concentrates were subsequently microencapsulated into "multi-core" microcapsules using complex coacervation. Microcapsules produced from these concentrates were significantly more stable than those produced from unconcentrated anchovy oil, even though the concentrated oils themselves were significantly less stable than anchovy oil. Morphological and physicochemical analysis indicated that the microcapsule from concentrates exhibits significantly smoother surfaces and improved mechanical strength in addition to enhanced oxidative stability compared to the microcapsules fabricated from native anchovy oil. (C) 2017 Elsevier Ltd. All rights reserved.

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