Encapsulated fish oils

Klaypradit, W., Huang, Y.-W. (2008). Fish oil encapsulation with chitosan using ultrasonic atomizer. LWT — Food Science and Technology, 41, 1133-1139. 

The emulsifiers and emnlsifying techniques to produce nanoparticle encapsulated powders (Jafari et al., 2007a). In the case of fish oil encapsulated in maltodextrin combined with modified starch or whey protein concentrate, spray-dried powders were obtained from nanoemulsions (210-280 nm) prepared by microfluidization, with a good efficiency (Jafari, 2009). And the satnration of the carrier solution of wall materials influenced the flavor retention and surface oil content (Penbundiktul et al., 2012). 

Drusch, S., Serfert, Y., Van Den Heuvel, A., Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Research International, 39, 807-815. 

All these microcapsules were found to be roughly spherical in shape and of similar size (14-18 pm) (Drusch, 2007). A mixture of chitosan, maltodextrin and whey protein isolate was also found to be also a good wall material for encapsulation of fish oil using an ultrasonic atomizer followed by freeze-drying of the microcapsules (Klaypradit and Huang,... 

Table 4.12 Comparison of EPA + DHA claims and actual measurements for encapsulated fish oils...

Because of the toxic nature of these oxidized components, the authors cautioned regular intake of encapsulated fish oils. The sale of oxidized fish oil products can be considered criminal as they pose potential health risks to the consumer. In addition to ensuring that the consumer is buying the authentic product, it must be fresh, with a clear and realistic shelf-life date indicated. The presence of vegetable oils in a fish oil is best tested for by examination of the sterol composition, as fish oils consist almost entirely of cholesterol and 24-methyl cholesterol (Paganuzzi, 1983). Analysis of the sterol fraction of the oil can often identify the oil, or at least indicate which oils might be present. 

Fantoni, C.M., Cuccio, A.P. and Barrera-Arellano, D. (1996) Brazilian encapsulated fish oils Oxidative stability and fatty acid composition. J. Am. Oil Chem. Soc., 73, 251-253. 

The use of a modified starch, corn starch sodium octenyl succinate derivative, for encapsulation of sea buckthorn kernel oil (containing polyunsaturated fatty acids, tocopherols, tocotrienols, plant sterols and carotenoids) by spray-drying was found to improve oil stability. Better protection was afforded when the starch encapsulant was stored in its glassy state (Partanen et al. 2002). Methylcellulose and hydroxymethy-oellulose in combination with soy lecithin enabled the production of 40% (W/W) fish oil powders with improved stability (Kolanowski et al. 2004). 

Cho, Y.H., Shim, H.K., and Park, J. (2003). Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. J. FoodSci. 68, TlYl-212 i. 

Heinzelmann, K., Franke, K., Velasco, J., and Marquez-Ruiz, G. (2000). Micro-encapsulation of fish oil by freeze-drying techniques and influence of process parameters on oxidative stability during storage. Fur. Food Res. Technol. 211,234 239. 

Retail product No. 1 of Table 5 is likely to be simply salmon waste oil, the fish name conferring an elite status. Our research (Ackman, unpublished) suggests that many salmon oil encapsulated oils are unrelated to any salmon oil in fatty acid composition. In 1989, our analysis showed many products of this type to be exaggerated as to omega-3 fatty acid content (85), and a more recent European survey in 1998 gave comparable results and reported on quality (86). 

Yaqoob, P., Pala, H.S., Cortina-Borja, M., Newsholme, E.A., and Calder, P.C. 2000. Encapsulated fish oil enriched in alpha-tocopherol alters plasma phospholipid and mononuclear cell fatty acid compositions but not mononuclear cell functions. Eur. J. Clin. Invest. 30, 260-274. 

Chung, C., Sanguansri, L., and Augustin, M. A. (2008). Effects of modification of encapsulant materials on the susceptibility of fish oil microcapsules to lipolysis. Food Biophys. 3, 140-145. 

Despite the biohydrogenation of unsaturated acids in rumen, the administration of direct doses of vegetable and fish oils (as feed supplements) produces larger concentrations of unsaturated FA such as C,8, C,8,2, and C,8,3 in milk fat at the cost of saturated acids. To improve the effectiveness of milk fat modification and limit the biohydrogenation, animals are fed encapsulated fats in the form of for example, full oil seeds of flax, rape, vegetable oil preparations encapsulated in casein denatured with formaldehyde, FA calcium salts, or FA amides. 

Liao L, Luo Y, Zhao M, Wang Q (2012) Biointerfaces preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B Biointerfaces 92 305-314. doi 10.1016/j.colsurfb.2011.12.003. 

The properties o/aroma molecules sudi as solubility in water, size and shape of molecules, volatility, MW, and polarity. And the importance of matrix choice, especially in relation with glass transition temperature/crystallization, which can be the source of possible modification of powder structure. Also comparing volatiles and nonvolatiles (o-hmonene, fish oil), the snrface oil content of nonvolatile encapsulated powders was much higher volatile compounds can be evaporated and removed during spray-drying (Jafari et al., 2007b). 

Josquin, N. M., Linssen, J. P, Houben, J. H. (2012). Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork hack-fat with pure, pre-emulsified or encapsulated fish oil. Meat Science, 90, 81-86. 

Highly oxidizable oils such as fish oils can be protected by a process known as microencapsulation, which coats the oil with a matrix of protein (gelatin, casein), carbohydrates (starch, cellulose, carboxymethylcellulose or cellulose derivatives) and lecithin. Microencapsulation provides protection against oxidation and imparts oxidative stability. The use of carboxymethylcellulose and cyclodextrins as coatings is claimed to provide better protection of oils by improved oxygen barrier properties. For special applications as nutritional supplements, fish oils enriched in n-3 PUFA are microencapsulated, in the presence of antioxidants, into a powder that is relatively stable at ambient temperatures. However, encapsulated fish oils can impart undesirable fishy taste when incorporated into food emulsions. More research and development is needed to evaluate potential applications and benefits of active packaging to increase the shelf life of fish oils and other highly oxidizable oils in foods. 

Spray drying is the most commonly used microencapsulation technique in the food industry [37-39]. The process is relatively simple and easily converts liquids to powders and protects volatile compounds against degradation and oxidation [40]. Consequently, spray drying has been used to encapsulate a variety of substances, for example, flavours, vitamins, fish oils and flavours [41]. 

Liquid food ingredients encapsulated traditionally have been oil-soluble flavors, spices, and vitamins. However, in recent years, the encapsulation of 3-n polyunsaturated fatty acids (PUFAs) for improved cardiovascular health has received much interest recently. Fish oils contain desired PUFAs and are microencapsulated in order to increase resistance of the PUFAs to oxidation. Encapsulation also provides taste-masking. A human feeding study established that the ra-3 PUFAs in a microencapsulated fish oil have the same desired effect on platlet ra-3 fatty acid profile as unencapsulated fish oil (64). Figure 12 is a photomicrograph of commercial capsules loaded with PUFAs. 

One attempt to classify fish fats (Lambertsen, 1978) is exemplified in Table 10.5. The percentages of as few as eight fatty acids of marine oils and lipids add up to about 80% of those present at 2-3% or more. Nutritionists may request 18 0, 18 2, 18 3 and 20 4, so 12 fatty acids have also been employed. Compared to lard, beef or sheep fats (see above), fish oils are considered highly unsaturated. One of the common trading standards of fish oils is the iodine value (IV). The iodine values of the monoethylenic fatty acids are 90 for 18 1 and 420 for 20 5n-3. Because of the extreme differences in IV for the typical two types of acids in Table 10.5, it was possible (Ackman, 1966) to develop an empirical formula percent polyunsaturated fatty acids = 10.7 + 0.337 (iodine value of oil—100). Table 10.6 shows the applicability of this formula. Since one of the objectives of the preparation of encapsulated fish oil products is to deliver 20 5n-3 and 22 6n-3 (Ackman et al., 1989 Sagredos, 1992), the iodine value is an easily utilized index of the suitability of raw materials for this or other uses. 

Joseph, J.D. and Ackman, R.G. (1992) Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters collaborative study. J, Assoc. Off. Anal. Chem Int. 75, 488-506. 

Shukla, V.K.S. and Perkins, E.G. (1991) The presence of oxidative polymeric materials in encapsulated fish oils. Lipids 26, 23-26. 

S. Chatterjee, M.A. Zaher, Encapsulation of fish oil with N-stearoyl O-butylglyceryl chitosan using membrane and ultrasonic emulsification processes. Carbohydr. Polym. 123, 432-442 (2015)... 

Aghbashlo, M., Mobli, H., Madadlou, A., Rafiee, S. (2012). The correlation of wall material composition with flow characteristics and encapsulation behavior of fish oil emulsion. Food Research International, 49, 379-388. 

AOAC (1995). Fatty acids in encapsulated fish oils and fish oil methyl and ethyl esters. Gas chomatographic method. AOAC. 

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