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Encapsulation of fish oil using cyclodextrin and whey protein concentrate

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Abstract

The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. γ-cyclodextrin was more effective than β-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of γ-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial γ-cyclodextrin: whey protein concentrate: xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.

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Authors and Affiliations

  1. Department of Advanced Chemicals and Engineering Graduate School, Chonnam National University, Gwangju, 500-757, Korea

    Hye-Sook Na, Ji-Na Kim & Ki-Young Lee

  2. Department of Biotindusty and Chemical Engineering, Chonnam National University, Yeosu, 550-749, Korea

    Jin-Man Kim

  3. Faculty of Applied Chemical Engineering and The Research Institute for Catalysis, Chonnam National University, Gwang-ju, 500-757, Korea

    Ki-Young Lee

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  1. Hye-Sook Na
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  2. Ji-Na Kim
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Correspondence to Ki-Young Lee.

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Na, HS., Kim, JN., Kim, JM. et al. Encapsulation of fish oil using cyclodextrin and whey protein concentrate. Biotechnol Bioproc E 16, 1077–1082 (2011). https://doi.org/10.1007/s12257-011-0099-2

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  • DOI: https://doi.org/10.1007/s12257-011-0099-2

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