100B-17 |
Development of encapsulation process for fish oil using double emulsification and enzymatic gelation |
H. K. Shim, S. Y. KIM, Y. H. Cho, and J. Park. Department of Biotechnology, Yonsei University, 134 Shinchon-dong Seodaemun-gu, Seoul, 120-749, South Korea Fish oil is the major source of docosahexaenoic acid (DHA) which is important for neurodevelopment and visual activity. However, the application of fish oils in food has limitation because of their unstability against oxygen, and unpleasant taste and odor. Protein films are excellent oxygen and aroma barriers. Therefore, protein-based microcapsule may protect fish oil form environment and provide sustained release. The objective of this study was to develop O/W/O double emulsification and enzymatic gelation method for emulsification and microencapsulation process for fish oil. Fish oil containing DHA and isolated soy protein (ISP) were used as core and wall material, respectively. MTGase was used as a cross-linking agent. O/W emulsion was prepared by dispersing fish oil into 10% ISP solution. This emulsion was dispersed into corn oil containing 3% emulsifier to form an O/W/O multiple emulsion. The gelation of O/W/O emulsion was completed in presence of MTGase for 4 h incubation at 370C. The physical properties and morphology of MTGase-induced capsule were determined. The minimum concentration of MTGase for the gelation was 4X103 u/g protein. The most stable O/W emulsion was obtained at the combination of fish oil to wall in the ratio of 1:2. The stability of O/W/O multiple emulsion was highly affected by the type of emulsifier. Span 80 was more effective in aspects of emulsion stability and productivity than other emulsifiers. MTGase-induced capsule showed high stability against oxygen and low water-solubility that subsequently resulted in sustained release of fish oil. MTGase-induced capsules were 23.41 mm in mean diameter, spherical in shape and had a dent free surface. Results of this study indicate that a microencapsulation process consisting of double emulsification and subsequent enzymatic gelation is suitable for preparing protein-based microcapsules containing sensitive ingredient.
Session 100B, Food Packaging
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