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Highly stable spray dried tuna oil powders encapsulated in double shells of whey protein isolate-agar gum and gellan gum complex coacervates
Wang, Bo Adhikari, Benu P. Barrow, Colin. J.
Wang, Bo
Adhikari, Benu P.
Barrow, Colin. J.
Abstract
This study was aimed at producing multi-core fish oil powders by developing a double-shelled microencapsulation system using complex coacervation. Whey protein isolate (WPI)-agar gum (WPI-AG) complex coacervates and WPI-gellan gum (WPI-GG) complex coacervates were used as the inner and outer shells, respectively. Tuna oil was used as a representative core material. The oil was first encapsulated in WPI-AG complex coacervates at pH 4.75 to produce the primary microcapsule. The second microcapsule shell was created by using WPI-GG complex coacervates at the same pH and mixed with the primary microcapsule, followed by the cooling to 15 °C in the presence of calcium ions. The WPI-GG outer shell was clearly visible under a light microscope. The outer shell significantly improved the oxidative stability of the entrapped tuna oil, compared with the microcapsule powder without the outer shell. These spray dried double-shell microcapsule powders had low surface oil (1.8%), high encapsulation efficiency (95.8%) and a high payload (42. 6%). These shells were glassy with glass transition temperature around 53 °C and they acted as effective barriers to transmission of oxygen at ambient temperature.
Keywords
tuna oil, complex coacervation, microencapsulation, glass transition temperature, oxidative stability
Date
2019
Type
Journal article
Journal
Powder Technology
Book
Volume
358
Issue
Page Range
79-86
Article Number
ACU Department
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Open Access Status
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Controlled