Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation

Journal article

Wang, Bo, Adhikari, Benu and Barrow, Colin J.. (2014). Optimisation of the microencapsulation of tuna oil in gelatin-sodium hexametaphosphate using complex coacervation. Food Chemistry. 158, pp. 358-365. https://doi.org/10.1016/j.foodchem.2014.02.135
AuthorsWang, Bo, Adhikari, Benu and Barrow, Colin J.

The microencapsulation of tuna oil in gelatin–sodium hexametaphosphate (SHMP) using complex coacervation was optimised for the stabilisation of omega-3 oils, for use as a functional food ingredient. Firstly, oil stability was optimised by comparing the accelerated stability of tuna oil in the presence of various commercial antioxidants, using a Rancimat™. Then zeta-potential (mV), turbidity and coacervate yield (%) were measured and optimised for complex coacervation. The highest yield of complex coacervate was obtained at pH 4.7 and at a gelatin to SHMP ratio of 15:1. Multi-core microcapsules were formed when the mixed microencapsulation system was cooled to 5 °C at a rate of 12 °C/h. Crosslinking with transglutaminase followed by freeze drying resulted in a dried powder with an encapsulation efficiency of 99.82% and a payload of 52.56%. Some 98.56% of the oil was successfully microencapsulated and accelerated stability using a Rancimat™ showed stability more than double that of non-encapsulated oil.

Keywordstuna oil; microencapsulation; complex coacervation; oxidative stability; gelatin; sodium hexametaphosphate; transglutaminase
JournalFood Chemistry
Journal citation158, pp. 358-365
PublisherElsevier Ltd
Digital Object Identifier (DOI)https://doi.org/10.1016/j.foodchem.2014.02.135
Scopus EID2-s2.0-84896959043
Research or scholarlyResearch
Page range358-365
Publisher's version
All rights reserved
File Access Level
Output statusPublished
Publication dates
Online06 Mar 2014
Publication process dates
Accepted24 Feb 2014
Deposited11 Aug 2021
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