Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying
Krill oil (KO) is rich in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many health benefits. However, the oil is unstable owing to its high degree of unsaturation. The oil was microencapsulated using maltodextrin (MD) with a d...
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| Format: | Article |
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Elsevier
2021-01-01
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| Series: | Food Hydrocolloids for Health |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025921000236 |
| _version_ | 1819096803980607488 |
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| author | Afroza Sultana Shisei Takashige Yui Maki Antonio Fermin Shuji Adachi Hidefumi Yoshii |
| author_facet | Afroza Sultana Shisei Takashige Yui Maki Antonio Fermin Shuji Adachi Hidefumi Yoshii |
| author_sort | Afroza Sultana |
| collection | DOAJ |
| description | Krill oil (KO) is rich in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many health benefits. However, the oil is unstable owing to its high degree of unsaturation. The oil was microencapsulated using maltodextrin (MD) with a dextrose equivalent of 19 as a wall material to improve its stability. A saponin (Quillayanin) and sodium caseinate were also used as emulsifiers, and rosemary oil (RO) extract or sodium ascorbate was used as an antioxidant. The microencapsulated KO samples were stored at 25, 50, or 70°C to examine the stability of EPA and DHA in the KO. The surface-oil ratios of the KO encapsulated powders by spray-drying were from 4.2 wt% to 52.2 wt% and depended significantly on the reconstituted oil-droplet diameter, 0.48 µm to 9.29 µm. For the microcapsules prepared from emulsions with smaller oil droplets, the surface-oil ratios of EPA and DHA were higher, but the fatty acids were less stable at 50 and 70°C. On the other hand, both EPA and DHA in the microcapsules prepared from emulsions with small oil droplets with 3 wt% Quillayanin, 1 wt% RO, and 2 wt% sodium ascorbate were stable at 25°C. The chemical compensation held for the destabilization of both EPA and DHA in microencapsulated KO. |
| first_indexed | 2024-12-22T00:05:00Z |
| format | Article |
| id | doaj.art-de312a28897d4672ba39c9030e1e0bce |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-12-22T00:05:00Z |
| publishDate | 2021-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-de312a28897d4672ba39c9030e1e0bce2022-12-21T18:45:35ZengElsevierFood Hydrocolloids for Health2667-02592021-01-011100031Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray dryingAfroza Sultana0Shisei Takashige1Yui Maki2Antonio Fermin3Shuji Adachi4Hidefumi Yoshii5Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram 4225, BangladeshTottori Institute of Industrial Technology, 2023-3 Nakano-cho, Sakaiminato, Tottori 684-0041, JapanDepartment of Applied Bioscience, Kagawa University, 2393 Ikenobe, Miki-cho, Kita-gun, Kagawa 761-0795, JapanTottori Institute of Industrial Technology, 2023-3 Nakano-cho, Sakaiminato, Tottori 684-0041, JapanDepartment of Agriculture and Food Technology, Faculty of Bioenvironmental Sciences, Kyoto University of Advanced Science, 1-1 Nanjo-Otani, Sogabe-cho, Kameoka, Kyoto 621-8555, JapanDepartment of Food Science and Nutrition, Setsunan University, 45-1 Nagaotouge-cho, Hirakata, Osaka 573-0101, Japan; Corresponding author.Krill oil (KO) is rich in polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which have many health benefits. However, the oil is unstable owing to its high degree of unsaturation. The oil was microencapsulated using maltodextrin (MD) with a dextrose equivalent of 19 as a wall material to improve its stability. A saponin (Quillayanin) and sodium caseinate were also used as emulsifiers, and rosemary oil (RO) extract or sodium ascorbate was used as an antioxidant. The microencapsulated KO samples were stored at 25, 50, or 70°C to examine the stability of EPA and DHA in the KO. The surface-oil ratios of the KO encapsulated powders by spray-drying were from 4.2 wt% to 52.2 wt% and depended significantly on the reconstituted oil-droplet diameter, 0.48 µm to 9.29 µm. For the microcapsules prepared from emulsions with smaller oil droplets, the surface-oil ratios of EPA and DHA were higher, but the fatty acids were less stable at 50 and 70°C. On the other hand, both EPA and DHA in the microcapsules prepared from emulsions with small oil droplets with 3 wt% Quillayanin, 1 wt% RO, and 2 wt% sodium ascorbate were stable at 25°C. The chemical compensation held for the destabilization of both EPA and DHA in microencapsulated KO.http://www.sciencedirect.com/science/article/pii/S2667025921000236Krill oilSaponinStabilityRosemary oilPUFA |
| spellingShingle | Afroza Sultana Shisei Takashige Yui Maki Antonio Fermin Shuji Adachi Hidefumi Yoshii Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying Food Hydrocolloids for Health Krill oil Saponin Stability Rosemary oil PUFA |
| title | Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| title_full | Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| title_fullStr | Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| title_full_unstemmed | Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| title_short | Oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| title_sort | oxidative stability of eicosapentaenoic acid and docosahexaenoic acid in krill oil microencapsulated by spray drying |
| topic | Krill oil Saponin Stability Rosemary oil PUFA |
| url | http://www.sciencedirect.com/science/article/pii/S2667025921000236 |
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