19-08-2014, 11:24 AM
Microencapsulation entraps sensitive materials such as PUFA in a wall matrix, resulting in increased oxidative stability and shelf life. Spray drying is the most common technique used commercially for microencapsulation. It transforms the viscous oil to an easily dispensable powdered form, and can be used in functional foods, infant formulae, cereal based beverages, soup powders, breakfast cereals and bakery products. Macromolecules, e.g., gums, hydrolyzed starches, modified starches and proteins are generally used as wall materials.
Fish oil, an extremely sensitive food ingredient, is in increasing demand as a potential dietary supplement due to the presence of high levels of -3 polyunsaturated fatty acids (PUFA), especially eicosapentaenoic acid (EPA) and decosahexaenoic acid (DHA), which have important physiological functions and health benefits. However, practical difficulties arise in achieving an adequate daily intake of fish oils. Per capital fish oil consumption is low in many countries, and it is not universally appealing due to the ‘fishy’ flavours that it imparts to the consumer products. It is also highly susceptible to oxidation.
Microencapsulation entraps sensitive materials such as PUFA in a wall matrix, resulting in increased oxidative stability and shelf life. Spray drying is the most common technique used commercially for microencapsulation. It transforms the viscous oil to an easily dispensable powdered form, and can be used in functional foods, infant formulae, cereal based beverages, soup powders, breakfast cereals and bakery products. Macromolecules, e.g., gums, hydrolyzed starches, modified starches and proteins are generally used as wall materials.
The present study focuses on the microencapsulation of cod liver oil by spray drying, using different combinations of common wall materials like gum arabic, maltodextrin and modified starches. Its stability was evaluated during 6-week storage. The role of pullulan, a microbial polysaccharide, in providing an additional oxidative barrier to microencapsulated fish oil was also investigated. Finally, an attempt was made to microencapsulate fish oil using various protein-polysaccharide combinations as wall materials with an aim to obtain added protection against lipid peroxidation.