Encapsulation of fish oil for food use by membrane emulsification followed by atomization

Brazilian Journal of Food Research

Fernanda Kuhn³  Montse Ferrando¹  Sarathi Raja¹  Jacir Dal Magro² 

[1] Universidade Rovira y Virgili;Unochapecó;Universidade Comunitária da Região de Chapecó - Unochapecó

关键词: fish oil;    membrane emulsification;    encapsulation;    atomization.;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

Fish oil consists of an important natural source of omega-3 fatty acids. Studies have shown that the intake of these compounds is directly related to the prevention of specific kinds of cancer, inflammation and allergies, as well as an improvement in development and function of the central nervous system. This study aimed to evaluate the effect of different emulsifiers and polymeric material membranes used in membrane emulsification step (EM Premix) for the encapsulation of fish oil, followed by atomization using the spray dryer. The maltodextrin was used as encapsulating agent. The emulsifier that showed better results for size and particle size distribution in the emulsion (1.063 μm, span 0.66) was Tween 20 (polyoxyethylene sorbitan monolaurate), together with the nylon membrane. The larger transmembrane flux (29.595 Kg/m²s) was also obtained using Tween 20 and with the nylon membrane.  DOI: 10.14685/rebrapa.v5i1.133

【 授权许可】

Unknown