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Journal of Food Science and Technology

, Volume 53, Issue 1, pp 293–303 | Cite as

Particle formation and characterization of mackerel reaction oil by gas saturated solution process

  • A. S. M. Tanbirul Haque
  • Byung-Soo ChunEmail author
Original Article

Abstract

Most of the health benefits of fish oil can be attributed to the presence of omega-3 fatty acids like Docosahexenoic acid (DHA) and Eicosapentaenoic acid (EPA). There are few dietary sources of EPA and DHA other than oily fish. EPA and DHA have great potential effect on human health. In this research, Supercritical carbon dioxide (scCO2) extracted mackerel oil was reacted by enzyme at different systems to improve the EPA and DHA. Different types of immobilize enzyme TL-IM, RM-IM, Novozyme 435 were assessed for improving PUFAs. Best result was found at non-pressurized system using TL-IM. Reacted oil particle were obtained with polyethylene glycol by gas saturated solution process (PGSS). Different parameters like temperature, pressure, agitation speed and nozzle size effect on particle formulation were observed. SEM and PSA analysis showed, small size non spherical particles were obtained. It was found that after particle formation poly unsaturated fatty acids (PUFAs) were present in particle as same in oil. PUFAs release from particle was almost linear against constant time duration. Oil quality in particle not change significantly, in this contrast this study will be helpful for food and pharmaceutical industry to provide high EPA and DHA containing powder.

Keywords

Supercritical CO2 Omega-3 fatty acids Immobilize enzyme Particle Control release 

Notes

Acknowledgments

This work was supported by a Research Grant of Pukyong National University (2015).

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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyPukyong National UniversityNam-GuRepublic of Korea

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