Semenoglou Ioanna, Katsouli Maria, Giannakourou Maria, Taoukis Petros
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 15780 Athens, Greece.
Molecules. 2025 Mar 24;30(7):1434. doi: 10.3390/molecules30071434.
Fish oil, a rich source of omega-3 polyunsaturated fatty acids (PUFA), is a vital nutritional component, but considering its susceptibility to oxidation, it could benefit from an effective encapsulation system. This study aims to optimize high-pressure homogenization (HPH) parameters (pressure, number of passes) and wall material composition to maximize the encapsulation efficiency (EE) of fish oil, using different concentrations of maltodextrin with Arabic gum or sodium alginate. Key metrics such as emulsion droplet size, encapsulation efficiency, color, and oxidation in the final freeze-dried product were evaluated. Optimal values were achieved at 60 MPa, resulting in the lowest mean droplet diameter (369.4 ± 3.8 nm) and narrow distribution (0.197 ± 0.011) of the fish oil micelles prepared with a mixture of Tween80 and sodium caseinate as an emulsifier, without significant oxidation after four cycles of homogenization, while 80 MPa led to the highest EE (up to 95.6%), but increased oxidation. The combination of 10% / Arabic gum or 1% / sodium alginate with 20% / maltodextrin achieved the highest EE (79.1-82.9%) and whiteness index (82.5-83.0), indicating neutral-colored well-encapsulated fish oil without oxidation, which is desirable for product stability. Selecting optimal HPH conditions and wall material is crucial for the encapsulation efficiency and oxidation stability of omega-3 PUFA delivered in dehydrated forms.
鱼油是ω-3多不饱和脂肪酸（PUFA）的丰富来源，是一种重要的营养成分，但考虑到其易氧化的特性，它可能会受益于一种有效的包封系统。本研究旨在优化高压均质化（HPH）参数（压力、通过次数）和壁材组成，以最大限度地提高鱼油的包封效率（EE），使用不同浓度的麦芽糊精与阿拉伯胶或海藻酸钠。对最终冻干产品中的关键指标如乳液滴尺寸、包封效率、颜色和氧化情况进行了评估。在60MPa时达到了最佳值，使用吐温80和酪蛋白酸钠的混合物作为乳化剂制备的鱼油胶束的平均滴径最小（369.4±3.8nm）且分布狭窄（0.197±0.011），在四次均质化循环后无明显氧化，而80MPa时EE最高（高达95.6%），但氧化增加。10%/阿拉伯胶或1%/海藻酸钠与20%/麦芽糊精的组合实现了最高的EE（79.1 - 82.9%）和白度指数（82.5 - 83.0），表明包封良好的鱼油呈中性颜色且无氧化，这对产品稳定性是有利的。选择最佳的HPH条件和壁材对于以脱水形式递送的ω-3 PUFA的包封效率和氧化稳定性至关重要。
