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| Preparation and physicochemical properties of tuna oil microcapsules using complex coacervation |
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| DOI： |
| KeyWord:tuna oil ω-3 polyunsaturated fatty acid complex coacervation microcapsule oxidation stability embedding property |
| FundProject: |
| Author Name | Affiliation | | TANG Xiyao1，XUAN Junyong1，XIA Qiuyu1,2,3， LI Jingying1，SUN Qinxiu1,2,3， WEI Shuai1,2,3，HAO Jiming1,2,3，JI Hongwu1,2,3，LIU Shucheng1,2,3 | 1.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong,China；2.Collaborative Innovation Center for Key Technologies of Marine Food Deep Processing, Dalian Polytechnic University, Dalian 116034,Liaoning, China； 3.Guangdong Provincial Laboratory of Southern Marine Science and Engineering (Zhanjiang), Zhanjiang 524025,Guangdong, China |
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| Abstract: |
| In order to improve the stability of tuna oil, the tuna oil was encapsulated to prepare tuna oil microcapsules by complex coacervation with gelatin-sodium hexametaphosphate as wall material. The antioxidant of tuna oil, type of gelatin, homogenization conditions of O/W emulsion, pH and constant temperature mixer speed suitable for generating complex coacervation and forming microcapsules were optimized to prepare tuna oil microcapsules by single factor experiment. The microscopic morphology, oxidation stability, embedding property and powder property of the microcapsule prepared under the optimal conditions were analyzed. The results showed that the optimal preparation conditions of complex coacervated microcapsules were obtained as follows: adding 0.04% vitamin E in tuna oil, tuna oil O/W emulsion prepared with 99% biotechnological grade gelatin at homogenisa tion speed 25 000 r/min and emulsification time 35 min, constant temperature mixer speed 800 r/min, and complex coacervation pH 4.46. Under these conditions, the tuna oil microcapsules was oval or fusiform and relative uniform in size and the mean particle size was 20.23 μm.The oxidation induction time,encapsulation rate, encapsulation efficiency, angle of repose and solubility of the microcapsule were 21.65 h,97.70%, 95.16%, 42.15° and 61.67%, respectively, and the sustained release properties in simulated gastric and intestinal fluids were 71.36% and 38.11%, respectively. In Summary, The tuna oil microcapsules prepared with the gelatin-sodium hexametaphosphate complex condensed layer as the wall material has better sensory property, embedding property and powder property, and its oxidation stability is significantly improved. |
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