Microencapsulation of fish oil/olive oil blends using sugar beet pectin as encapsulant
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2011
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Melbourne Authors
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Department of Agriculture and Food Systems, Melbourne School of Land and Environment
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Masters Research thesis
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Polavarapu, S. (2011). Microencapsulation of fish oil/olive oil blends using sugar beet pectin as encapsulant. Masters Research thesis, Department of Agriculture and Food Systems, Melbourne School of Land and Environment, The University of Melbourne.
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© 2011 Sudheera Polavarapu
Abstract
Fish oil (FO) is rich in the polyunsaturated fatty acids, but sensitive to oxidation by many factors including, heat, light and atmospheric oxygen. Microencapsulation of FO has been reported to help protect FO from oxidation, especially in the presence of antioxidants. As extra virgin olive oil (EVOO) is rich in oleic acid, and some antioxidant compounds, this study aimed to investigate the potential of EVOO to protect FO from oxidation in the presence of sugar beet pectin as a wall material. Ethylenediaminetetras-acetic acid (EDTA) was also tested as a chelating agent to retard the lipid oxidation caused by the transition metal ions present in the sugar beet pectin.
The oil-in-water emulsions were prepared and spray-dried to form microcapsules containing fish oil alone (control) and a blend of FO/EVOO (1:1 weight ratio), at 25% (pH 3) and 50% oil (pH 3 and pH 6) loadings. Fish oil and Fish oil- Extra virgin olive oil emulsions with EDTA were prepared at 50% oil loading only at pH 6. The physicochemical characteristics and oxidative stability of all FO and FO-EVOO emulsions and microcapsules were assessed. The microcapsules showed low moisture content (<3% w/w) and water activity (~0.3). The encapsulation efficiencies were >90% for all the formulations proving sugar beet pectin an effective encapsulant.
Oxidative stability was assessed by testing propanal and hexanal in the head space using GC analysis, fatty acid content, and oxidation stability using an Oxipress. It was concluded that EVOO improved the oxidative stability of microencapsulated FO during accelerated storage conditions (80°C, 5 bar oxygen pressure), irrespective of oil loading. However, no effect was detected at pH 3 during storage at room temperature (~27°C). The addition of EDTA in the formulation of the microcapsules significantly (P<0.05) increased the oxidative stability of the microcapsules. It was also observed that microcapsules prepared from emulsions at pH 6 were better in terms of long term storage when compared to the microcapsules prepared from emulsions at pH 3.
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Keywords
extra virgin olive oil, omega-3 fatty acids, microencapsulation, oxidation, sugar beet pectin, spray drying