Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10

被引：42

作者：

Wang, Bo ^{[1
]}

Vongsuiuut, Jitraporn ^{[1
]}

Adhikari, Benu ^{[2
]}

Barrow, Colin J. ^{[1
]}

机构：

[1] Deakin Univ, Ctr Chem & Biotechnol, Waum Ponds, Vic 3217, Australia

[2] RMIT Univ, Sch Appl Sci, Melbourne, Vic 3001, Australia

来源：

JOURNAL OF FUNCTIONAL FOODS | 2015年 / 19卷

关键词：

Gelatin; Sodium hexametaphosphate; Complex coacervation; Microencapsulation; Functional lipophilic ingredients; POLYUNSATURATED FATTY-ACIDS; SODIUM HEXAMETAPHOSPHATE; BIOAVAILABILITY; SUPPLEMENTS; METABOLISM; EMULSIONS; MATRIX;

D O I：

10.1016/j.jff.2015.03.027

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Complex coacervates of gelatin and sodium hexametaphosphate (SHMP) was used to microencapsulate tuna oil fortified with the multiple functional lipophilic ingredients, vitamin A, D-3, E, K-2, curcumin and coenzyme Q(10). An emulsion homogenization speed of 15,000 rpm for 15 mm resulted in low surface oil content (0.08%), high encapsulation efficacy (99.84%) and encapsulation yield (96.59%), with a significantly enhanced oxidative stability index (6.23 h). The Fourier transform infrared spectra showed that there was no observable oxidation of the oil during microencapsulation. This study shows that microencapsulation using complex coacervation is suitable for stabilizing multiple bioactive lipophilic ingredients. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：893 / 901

页数：9

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