Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release. (April 2018)

• Record Type: Journal Article
• Authors: Bannikova, Anna; Evteev, Aleksandr; Pankin, Kirill; Evdokimov, Ivan; Kasapis, Stefan
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 90(2018)
• Page Start: 310
• Page End: 315
• Publication Date: 2018-04
• Subjects: Alginate capsule -- Fish oil -- Mechanical properties -- Diffusion modeling; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.12.045
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: We prepared alginate capsules with a wide range of fish oil loading in order to develop a delivery device that targets a specific part of the human digestive system. In-vitro studies demonstrated that alginate capsules can hold up to ∼15% (w/w) oil leading to a controlled diffusion process under simulated gastrointestinal conditions. Assessment of large deformation properties shows that the polysaccharide networks are firm in the model gastric phase but weaken in intestinal conditions. The amount of encapsulated oil remains stable during the gastric stage but it is released at the intestinal phase. Observations of release rates were treated with classic theory of diffusion revealing that changes in mechanical properties govern transport phenomena of fish oil in the encapsulated matrix. A partial differential equation was solved successfully to monitor the entirety of fish oil release unveiling apparent diffusion coefficients that vary five orders of magnitude between gastric and intestinal stages. Highlights: Fish oil diffused through an alginate capsule in a release medium of simulated gastrointestinal fluids. Swelling and softening of the capsule accelerated diffusion of fish oil in the intestinal phase. Apparent diffusion coefficients were obtained via modeling with a partial differential equation.