Optimization and evaluation of fish oil microcapsules--颗粒学报PARTICUOLOGY

Liu, H., Wang, L., Yang, T., Zhang, G., Huang, J., Sun, J., & Huo, J. (2016). Optimization and evaluation of fish oil microcapsules. Particuology, 29, 162-168. https://doi.org/10.1016/j.partic.2016.04.001

Optimization and evaluation of fish oil microcapsules

Hui Liu ^a, Lianyan Wang ^b, Tingyuan Yang ^b, Guifeng Zhang ^b, Jian Huang ^a, Jing Sun ^a, Junsheng Huo ^a *

a Division of Food Science & Technology, National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
b National Key Lab of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Science, Beijing 100190, China

10.1016/j.partic.2016.04.001

Volume 29, December 2016, Pages 162-168

Received 11 February 2016, Revised 30 March 2016, Accepted 3 April 2016, Available online 2 June 2016, Version of Record 18 November 2016.

E-mail: jshuo@263.net.cn; huojs@ninh.chinacdc.cn

Highlights

• Fish oil microcapsules were prepared using alginate and chitosan as the wall materials.

• Optimal microencapsulation conditions were obtained via response surface methodology.

• Microcapsules prepared by emulsification method showed higher encapsulation efficiency.

• Chitosan–alginate complexes have the potential as a nutrient delivery system.

Abstract

Fish oil microcapsules were prepared using two natural polysaccharides, alginate and chitosan, as the wall materials. A response surface methodology (RSM) was used to optimize the conditions for fish oil encapsulation efficiency (FOEE). The FOEE was investigated with respect to three key-variables in the RSM: ratio of inner oil phase to aqueous phase (X₁, w/w); concentration of the aqueous phase (X₂, wt%); and ratio of the aqueous phase to outer oil phase (X₃, v/v). The optimal formulation obtained from the RSM model, i.e., 2.7:1 (X₁), 1.6 wt% (X₂), and 11.5:1 (X₃), gave a FOEE of 28%. The model was validated and the fish oil microcapsules prepared under the optimized conditions were characterized in terms of particle size, polydispersity index (PDI), zeta potential, surface morphology, and in vitro release. The average droplet size, PDI, and zeta potential were 915 nm, 0.038, and +5.2 mV, respectively. The fish oil microcapsules were highly uniform microspheres, and had an accumulative release rate of 77.7% in 270 min in a gastrointestinal model, indicating their potential as an alternative carrier for the controlled release of fish oil. In conclusion, formulating optimal microencapsulation conditions by the RSM can be applied to the microencapsulation of various oil-soluble nutrients for food applications.

Graphical abstract

Keywords

Optimization; Microencapsulation; Fish oil; Evaluation; Response surface methodology

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