Survival and fermentation activity of probiotic bacteria and oxidative stability of omega-3 oil in co-microcapsules during storage
- Authors: Eratte, Divya , Wang, Bo , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2016
- Type: Text , Journal article
- Relation: Journal of Functional Foods Vol. 23, no. (2016), p. 485-496
- Full Text: false
- Reviewed:
- Description: Tuna oil (O) and probiotic bacteria Lactobacillus casei (P) were co-microencapsulated in whey protein isolate (WPI)-gum Arabic (GA) complex coacervate. The co-microcapsules (WPI-P-O-GA), L. casei microcapsules (WPI-P-GA) and tuna oil microcapsules (WPI-O-GA) were converted into powder using spray and freeze drying. The interaction between probiotic bacteria and omega-3 oil in co-microcapsules, particularly in terms of oxidative stability of omega-3 oil and vitality/viability of probiotic bacteria and any synergistic outcome, was studied. The effect of storage temperature (5 and 25 °C) and time (90 days) on the survival and fermentation activity of L. casei and oxidative stability of tuna oil in the microcapsules/co-microcapsules was determined. A synergism between oxidative stability of omega-3 oil and vitality of probiotic bacteria was observed, when they were co-microencapsulated and spray dried. These co-microcapsules will likely have utility in functional food formulations due to simple and cost effective stabilisation and delivery of two important functional ingredients. © 2016 Elsevier Ltd.
Microencapsulation of omega-3 fatty acids : A review of microencapsulation and characterization methods
- Authors: Kaushik, Pratibha , Dowling, Kim , Barrow, Colin , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article , Review
- Relation: Journal of Functional Foods Vol. 19, no. Part B (2015), p. 868-881
- Full Text: false
- Reviewed:
- Description: To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their use in stable and easy-to-handle form. Microencapsulation of omega-3 fatty acids can be achieved by using a variety of methods, with the two most commonly used commercial processes being complex coacervation and spray dried emulsions. A variety of other methods are in development including spray chilling, extrusion coating and liposome entrapment. The key parameter in any of these processes is the selection of wall material. For spray dried emulsions and complex coacervates protein or polysaccharides are primarily used as shell material, although complex coacervation is currently commercially limited to gelatin. Here we review the need for microencapsulation of omega-3 oils, methods of microencapsulation and analysis, and the selection of shell material components. In particular, we discuss the method of complex coacervation, including its benefits and limitations. This review highlights the need for research on the fundamentals of interfacial and complexation behaviour of various proteins, gums and polyphenols to encapsulate and deliver omega-3 fatty acids, particularly with regard to broadening the range of shell materials that can be used in complex coacervation of omega-3 rich oils. © 2014 Published by Elsevier Ltd. All rights reserved.