Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10

Journal article

Wang, Bo, Vongsvivut, Jitraporn, Adhikari, Benu and Barrow, Colin J.. (2015). Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10. Journal of Functional Foods. 19(Part B), pp. 893-901. https://doi.org/10.1016/j.jff.2015.03.027
AuthorsWang, Bo, Vongsvivut, Jitraporn, Adhikari, Benu and Barrow, Colin J.
Abstract

Complex coacervates of gelatin and sodium hexametaphosphate (SHMP) was used to microencapsulate tuna oil fortified with the multiple functional lipophilic ingredients, vitamin A, D3, E, K2, curcumin and coenzyme Q10. An emulsion homogenization speed of 15,000 rpm for 15 min resulted in low surface oil content (0.08%), high encapsulation efficacy (99.84%) and encapsulation yield (96.59%), with a significantly enhanced oxidative stability index (6.23 h). The Fourier transform infrared spectra showed that there was no observable oxidation of the oil during microencapsulation. This study shows that microencapsulation using complex coacervation is suitable for stabilizing multiple bioactive lipophilic ingredients.

Keywordsgelatin; sodium hexametaphosphate; complex coacervation; microencapsulation; functional lipophilic ingredients
Year2015
JournalJournal of Functional Foods
Journal citation19 (Part B), pp. 893-901
PublisherElsevier B.V.
ISSN1756-4646
Digital Object Identifier (DOI)https://doi.org/10.1016/j.jff.2015.03.027
Scopus EID2-s2.0-84948719181
Research or scholarlyResearch
Page range893-901
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online08 Apr 2015
Publication process dates
Accepted11 Mar 2015
Deposited11 Aug 2021
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