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Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients

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An Erratum to this article was published on 16 April 2009

Abstract

Fish oil was encapsulated by spray-drying into different matrices based on n-octenylsuccinate-derivatised starch (nOSA starch) and carbohydrate blends varying in dextrose equivalent and molecular weight profile. Based on the development of the hydroperoxide and propanal content upon storage significant differences in the stability of the microencapsulated oil were observed. With 40 mmol/kg oil the hydroperoxide content after eight weeks of storage at 20 °C and 33% relative humidity was lowest in fish oil encapsulated in a matrix containing nOSA starch and maltose. In contrast, the lowest stability was observed in fish oil encapsulated in a matrix based on nOSA starch and maltodextrin with a dextrose equivalent of 18. Physical characteristics like viscosity of the feed emulsion and oil droplet size, which influence drying behaviour as well as particle characteristics like particle size, density or surface area did not differ and thus cannot explain the differences in the rate of autoxidation. Positron annihilation lifetime spectroscopy clearly showed distinct differences in the ortho-positronium lifetime, and thus in the size of free volume elements between the carrier matrices. It is suggested that as a consequence, the matrices differed in oxygen diffusivity, which must be considered to be a key determinant in autoxidation of fish oil encapsulated in glassy carbohydrate matrices.

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Acknowledgements

The present project was funded by the Cariplo foundation. The authors gratefully acknowledge the skilful help of Jörg Knipp and Sonja Berg at the Food Technology Division, University of Kiel.

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Authors and Affiliations

  1. DISTAM, Università degli Studi di Milan, Milan, Italy

    S. Drusch, M. Scampicchio & S. Mannino

  2. Institute of Human Nutrition and Food Science, University of Kiel, Kiel, Germany

    Y. Serfert & K. Schwarz

  3. Institute for Materials Science, Chair for Multicomponent Materials, University of Kiel, Kiel, Germany

    K. Rätzke & M. Q. Shaikh

  4. Pharmaceutical Institute, University of Kiel, Kiel, Germany

    H. Steckel

  5. National Starch and Chemical GmbH, Hamburg, Germany

    I. Voigt

  6. Dipartimento di Scienze Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milan, Via Celoria 2, 20133, Milan, Italy

    S. Drusch

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  1. S. Drusch
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  2. K. Rätzke
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  3. M. Q. Shaikh
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  4. Y. Serfert
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  6. M. Scampicchio
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  7. I. Voigt
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  8. K. Schwarz
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  9. S. Mannino
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Correspondence to S. Drusch.

Additional information

An erratum to this article can be found at http://dx.doi.org/10.1007/s11483-009-9107-x

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Drusch, S., Rätzke, K., Shaikh, M.Q. et al. Differences in Free Volume Elements of the Carrier Matrix Affect the Stability of Microencapsulated Lipophilic Food Ingredients. Food Biophysics 4, 42–48 (2009). https://doi.org/10.1007/s11483-008-9100-9

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  • DOI: https://doi.org/10.1007/s11483-008-9100-9

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