Encapsulation of fish oil by complex coacervation and freeze drying with modified starch aid. (April 2023)

• Record Type: Journal Article
• Authors: Yang, Mengyang; Peng, Jiawei; Zi, Ye; Shi, Cuiping; Kan, Guangyi; Wang, Xichang; Zhong, Jian
• Is Part Of: Food hydrocolloids. Volume 137(2023)
• Publication Date: 2023-04
• Subjects: Complex coacervation -- Sodium hexametaphosphate -- Freeze-drying -- Gelatin source -- Starch sodium octenyl succinate; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2022.108371
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: This work developed a combination method between gelatin-sodium hexametaphosphate (SHMP) complex coacervation and freeze-drying with aid of starch sodium octenyl succinate (SSOS) for the preparation of fish oil-encapsulated powders. The results suggested the preparation and properties of the powders were dependent on the used gelatins. Porcine skin gelatin (PSG), bovine skin gelatin (BSG), and fish gelatin (FG) had good gelling properties and could successfully prepare the complex coacervates and powders. The solution pH and SHMP:gelatin mass ratio were critical parameters for the preparation of the complex coacervates. SSOS was a good freeze-drying aid to increase the encapsulation efficiency (EE). The obtained fish oil-encapsulated powders had similar fish oil loading capacity values (24.0–26.2%) and different fish oil EE values: PSG (98.4%) > FG (96.4%) > BSG (95.2%). After the in vitro digestion process, the fish oil-encapsulated powders were digested and free fatty acid release percentage was dependent on gelatin source: PSG (55.5%) > FG (34.1%) > BSG (27.0%). This work provided useful information for the potential use of gelatin, fish oil, and SSOS in the development of powder foods. Graphical abstract: Image 1 Highlights: A combination method was developed to prepare fish oil-encapsulated gelatin powders. Porcine skin, bovine skin, and fish gelatins could be used to prepare powders. Starch sodium octenyl succinate is a good aid for freeze-drying. Power physicochemical properties were dependent on gelatin source. Gelatins induced similar orders on encapsulation efficiency and fatty acid release.