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Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10
Wang, Bo Vongsvivut, Jitraporn Adhikari, Benu Barrow, Colin J.
Wang, Bo
Vongsvivut, Jitraporn
Adhikari, Benu
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.
Keywords
gelatin, sodium hexametaphosphate, complex coacervation, microencapsulation, functional lipophilic ingredients
Date
2015
Type
Journal article
Journal
Journal of Functional Foods
Book
Volume
19
Issue
Part B
Page Range
893-901
Article Number
ACU Department
Relation URI
Source URL
Event URL
Open Access Status
License
All rights reserved
File Access
Controlled