Abstract
Foods supplemented with omega-3 fatty acids have attracted much attention in the past decade. However, it is difficult to protect polyunsaturated fatty acids from oxidation. Microencapsulation is a technological process used with the aim to protect oils against oxidation or chemical deterioration, to mask unpleasant flavors or retain aromas, and/or to powder polyunsaturated fatty acids for food fortification purposes. The objective of this study was to analyze physical properties and oxidation status of microencapsulated concentrated-from-fish oils. Powders were prepared from emulsions formulated with 10 wt.% of concentrated-from-fish oils as fat phase and 20 or 30 wt.% trehalose solution that also contained 0.5, 2.0, or 5.0 wt.% sodium caseinate as aqueous phase. Encapsulation efficiency was higher for powders coming from 20 wt.% trehalose emulsions, and the percentage of retention of core material increased with increasing sodium caseinate concentration. The powder prepared from 20 wt.% trehalose and 5 wt.% sodium caseinate showed the highest retention of core material. This powder had lower water content and an amorphous matrix. Matrix-assisted laser desorption ionization time-of-flight mass spectrometry method, used for this new application, allowed proving that trehalose/sodium caseinate matrix was efficient for microencapsulation of polyunsaturated oils and that concentrated-from-fish oils was protected from oxidation in powder form. Spectra were very similar to the original oil without any treatments. Most likely, the oxidation products found when core material was extracted were formed during extraction steps.
Similar content being viewed by others
References
Anderson, B. M., & Ma, D. W. L. (2009). Are all n-3 polyunsaturated fatty acids created equal? Lipids in Health and Disease, 8, 33–52.
Anwar, S. H., & Kunz, B. (2011). The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying. Journal of Food Engineering, 105(2), 367–378.
Buera, P., Schebor, C., & Elizalde, B. (2005). Effects of carbohydrate crystallization on stability of dehydrated foods and ingredients formulations. Journal of Food Engineering, 67(1–2), 157–165.
Drusch, S., Serfert, Y., van Den Heuvel, A., & Schwarz, K. (2006). Physicochemical characterization and oxidative stability of fish oil encapsulated in an amorphous matrix containing trehalose. Food Reseach International, 39(7), 807–815.
Drusch, S., Serfert, Y., Berger, A., Shaikh, M. Q., Rätzke, K., Zaporojtchenko, V., & Schwarz, K. (2012). New insights into the microencapsulation properties of sodium caseinate and hydrolyzed casein. Food Hydrocolloids, 27(2), 332–338.
Grattard, N., Salaün, E., Champion, D., Roudaut, G., & Le Meste, M. (2002). Influence of physical state and molecular mobility of freeze-dried maltodextrin matrices on the oxidation rate of encapsulated lipids. Journal of Food Science, 67(8), 3002–3018.
Karthik, P., & Anandharamakrishnan, C. (2013). Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods. Food and Bioprocess Technology, 6(10), 2780–2790.
Liao, L., Luo, Y., Zhao, M., & Wang, Q. (2012). Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B: Biointerfaces, 92, 305–314.
Ng, S. K., Jessie, L. Y. L., Tan, C. P., Long, K., & Nyam, K. L. (2013). Effect of accelerated storage on microencapsulated kenaf seed oil. Journal of the American Oil Chemists' Society, 90(7), 1023–1029.
Pegg, R. B. (2001). Determination of peroxide value by measurement of iron oxidation. In R. E. Wrolstad (Ed.), Current protocols in food analytical chemistry (p. D2.1.6). New York: John Wiley & Sons, Inc.
Picariello, G., Paduano, A., Sacchi, R., & Addeo, F. (2009). MALDI-TOF mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils. Journal of Agricultural and Food Chemistry, 57(12), 5391–5400.
Polavarapu, S., Oliver, C. M., Ajlouni, S., & Augustin, M. A. (2011). Physicochemical characterization and oxidative stability of fish oil and fish oil-extra virgin olive oil microencapsulated by sugar beet pectin. Food Chemistry, 127(4), 1694–1705.
Pourashouri, P., Shabanpour, B., Razavi, S. H., Jafari, S. M., Shabani, A., & Aubourg, S. P. (2014). Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying. Food and Bioprocess Technology. doi:10.1007/s11947-013-1241-2.
Ramakrishnan, S., Ferrando, M., Aceña-Muñoz, L., Mestres, M., De Lamo-Castellví, S., & Güell, C. (2013). Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying. Food and Bioprocess Technology. doi:10.1007/s11947-013-1187-4.
Shimada, Y., Roos, Y., & Karel, M. (1991). Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model. Journal of Agricultural and Food Chemistry, 39(4), 637–641.
Tamjidi, F., Nasirpour, A., & Shahedi, M. (2012). Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil. Food Science and Technology International, 18(4), 381–390.
Thanasukarn, P., Pongsawatmanit, R., & McClements, D. J. (2004). Impact of fat and water crystallization on the stability of hydrogenated palm oil-in-water emulsions stabilized by whey protein isolate. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 246(1–3), 49–59.
Velasco, J., Dobarganes, C., & Márquez-Ruiz, G. (2003). Variables affecting lipid oxidation in dried microencapsulated oils. Grasas y Aceites, 54(3), 304–314.
Acknowledgments
This work was supported by the National Research Council of Argentina (CONICET) through Project PIP 11220110101025, by the National Agency for the Promotion of Science and Technology (ANPCyT) through Project PICT 0060, and by the University of Buenos Aires through Project 20020100100467.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Álvarez Cerimedo, M.S., Candal, R.J. & Herrera, M.L. Physical Properties and Oxidative Status of Concentrated-from-Fish Oils Microencapsulated in Trehalose/Sodium Caseinate Matrix. Food Bioprocess Technol 7, 3536–3547 (2014). https://doi.org/10.1007/s11947-014-1367-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-014-1367-x