Optimization and evaluation of fish oil microcapsules | |
Liu, Hui1; Wang, Lianyan2; Yang, Tingyuan2; Zhang, Guifeng2; Huang, Jian1,2; Sun, Jing1; Huo, Junsheng1 | |
刊名 | PARTICUOLOGY |
2016-12-01 | |
卷号 | 29期号:DEC页码:162-168 |
关键词 | Optimization Microencapsulation Fish oil Evaluation Response surface methodology |
ISSN号 | 1674-2001 |
英文摘要 | Fish oil microcapsules were prepared using two natural polysaccharides, alginate and chitosan, as the wall materials. A response surface methodology (RSM) was used to optimize the conditions for fish oil encapsulation efficiency (FOEE). The FOEE was investigated with respect to three key-variables in the RSM: ratio of inner oil phase to aqueous phase (X-1, w/w); concentration of the aqueous phase (X-2, wt%); and ratio of the aqueous phase to outer oil phase (X-3, v/v). The optimal, formulation obtained from the RSM model, i.e., 2.7:1 (X-1), 1.6 wt% (X-2), and 11.5:1 (X-3), gave a FOEE of 28%. The model was validated and the fish oil microcapsules prepared under the optimized conditions were characterized in terms of particle size, polydispersity index (PDI), zeta potential, surface morphology, and in vitro release. The average droplet size, PDI, and zeta potential were 915 nm, 0.038, and +5.2 mV, respectively. The fish oil microcapsules were highly uniform microspheres, and had an accumulative release rate of 77.7% in 270 min in a gastrointestinal model, indicating their potential as an alternative carrier for the controlled release of fish oil. In conclusion, formulating optimal microencapsulation conditions by the RSM can be applied to the microencapsulation of various oil-soluble nutrients for food applications. (C) 2016 Chinese Society of Particuology and Institute of Process Engineering, Chinese Academy of Sciences. Published by Elsevier B.V. All rights reserved. |
WOS标题词 | Science & Technology ; Technology |
类目[WOS] | Engineering, Chemical ; Materials Science, Multidisciplinary |
研究领域[WOS] | Engineering ; Materials Science |
关键词[WOS] | PREMIX MEMBRANE EMULSIFICATION ; TREATED ALGINATE BEADS ; CHITOSAN MICROSPHERES ; RELEASE CHARACTERISTICS ; SUSTAINED-RELEASE ; FOOD INGREDIENTS ; LIGHT-SCATTERING ; EMULSIONS ; DELIVERY ; DRUG |
收录类别 | SCI |
语种 | 英语 |
WOS记录号 | WOS:000389114700017 |
内容类型 | 期刊论文 |
源URL | [http://ir.ipe.ac.cn/handle/122111/21686] |
专题 | 过程工程研究所_生化工程国家重点实验室 |
作者单位 | 1.Chinese Ctr Dis Control & Prevent, Natl Inst Nutr & Hlth, Div Food Sci Technol, Beijing 100050, Peoples R China 2.Chinese Acad Sci, Inst Proc Engn, Natl Key Lab Biochem Engn, Beijing 100190, Peoples R China |
推荐引用方式 GB/T 7714 | Liu, Hui,Wang, Lianyan,Yang, Tingyuan,et al. Optimization and evaluation of fish oil microcapsules[J]. PARTICUOLOGY,2016,29(DEC):162-168. |
APA | Liu, Hui.,Wang, Lianyan.,Yang, Tingyuan.,Zhang, Guifeng.,Huang, Jian.,...&Huo, Junsheng.(2016).Optimization and evaluation of fish oil microcapsules.PARTICUOLOGY,29(DEC),162-168. |
MLA | Liu, Hui,et al."Optimization and evaluation of fish oil microcapsules".PARTICUOLOGY 29.DEC(2016):162-168. |
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