Nano-particle encapsulation of fish oil by spray drying
Jafari, Seid Mahdi, Assadpoor, Elham, Bhandari, Bhesh, and He, Yinghe (2008) Nano-particle encapsulation of fish oil by spray drying. Food Research International, 41 (2). pp. 172-183.
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Nano-particle encapsulation by spray drying was undertaken by preparing sub-micron emulsions via high energy emulsifying techniques, namely Microfluidization and Ultrasonication. The encapsulation efficiency of fish oil as a core material was investigated. The attention was given to the surface oil content and surface oil coverage of encapsulated powders which are very significant parameters in the encapsulation process. maltodextrin combined with a surface-active biopolymer (modified starch or whey protein concentrate) at a ratio of 3:1 were used as the wall material. Results showed that Microfluidization was an efficient emulsification technique resulting in fish oil encapsulated powder with the lowest unencapsulated oil at the surface of particles, mainly due to its capability to produce emulsions at the nano-range (d43 of 210–280 nm).
|Item Type:||Article (Refereed Research - C1)|
|Keywords:||surface oil content; nano-emulsion; emulsification; surface oil coverage; microfluidization|
|FoR Codes:||09 ENGINEERING > 0904 Chemical Engineering > 090406 Powder and Particle Technology @ 100%|
|SEO Codes:||86 MANUFACTURING > 8601 Processed Food Products and Beverages (excl. Dairy Products) > 860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified @ 100%|
|Deposited On:||14 Jul 2011 14:35|
|Last Modified:||18 Oct 2013 01:13|
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