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Mar. Drugs 2019, 17(3), 143; https://doi.org/10.3390/md17030143

Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates

1
Coconuts Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wenchang 571339, China
2
Centre for Chemistry and Biotechnology, Deakin University, Geelong, VIC 3217, Australia
3
Nu-Mega Ingredients Pty Ltd., Brisbane, QLD 4113, Australia
*
Author to whom correspondence should be addressed.
Received: 21 December 2018 / Revised: 15 February 2019 / Accepted: 22 February 2019 / Published: 28 February 2019
(This article belongs to the Special Issue Added Value Fatty Acids Production: Marine Sources)
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Abstract

Enzymatically concentrated anchovy oil (concentrate) is known to be much less stable than unconcentrated anchovy oil. However, we previously showed that concentrate surprisingly forms more stable microcapsules, when produced by complex coacervation, than does unconcentrated anchovy oil. Here we investigate the mechanism of this unexpected stability. We also investigate whether or not incorporation of concentrate can be used as an additive to improve the stability of unconcentrated anchovy oil microcapsules. Results showed that microcap stability increased as the amount of added concentrate increased. Decreased emulsion droplet size, lower positively charged zeta potential, and higher surface hydrophobicity were observed in the oil/water (O/W) emulsion, with the incorporation of concentrate in the oil phase, compared with the unconcentrated anchovy oil O/W emulsion. Both the decreased zeta potential and the increased hydrophobicity of concentrate in the mixed oil phase may improve droplet agglomeration, leading to enhanced oxidative stability of the concentrate-containing microcapsules. Decreased repulsive forces between droplets result in a more compact structure, thicker outer shell, and smoother surface, resulting in enhanced oxidation stability of the concentrate-containing microcapsules. View Full-Text
Keywords: anchovy oil; enzymatic concentration; microencapsulation; oxidative stability; mechanism; concentrates anchovy oil; enzymatic concentration; microencapsulation; oxidative stability; mechanism; concentrates
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Xia, Q.; Akanbi, T.O.; Wang, B.; Li, R.; Yang, W.; Barrow, C.J. Investigating the Mechanism for the Enhanced Oxidation Stability of Microencapsulated Omega-3 Concentrates. Mar. Drugs 2019, 17, 143.

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