Preparation and characterization of novel nanocarriers containing krill oil for food application

Journal of Functional Foods

Qi Sun¹  Lanlan Luan²  Pan Zhuang³  Feiwei Cao⁴  Jiajin Zhu⁵ 

[1] Food Science, Zhejiang University, Hangzhou 310058, China;;School of Biosystems Engineering &fax: [phone].;;Corresponding author. School of Biosystems Engineering &Corresponding author. Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute for Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, No. 866, Yuhangtang Road, West Lake District, Hangzhou 310058, Zhejiang, China. Tel.: [phone];

关键词: Krill oil;    Nanostructured lipid carriers;    DHA;    EPA;    Astaxanthin;   

DOI  :  

来源: DOAJ

【 摘 要 】

The encapsulation of krill oil high in docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and astaxanthin as a multifunctional dietary supplement for the purpose of enhancing its physical and chemical stability and to expand its application in aqueous-based food was attempted. Nanostructured lipid carriers (NLCs) containing high content of krill oil were successfully prepared using palm stearin as a solid lipid and lecithin as a surfactant. The results demonstrated that the developed NLC had spherical or ovoid structure with small size (<150 nm), narrow polydispersity index (<0.2) and high entrapment efficiency (>96%). DSC (differential scanning calorimetry) result showed a less-ordered crystalline structure leading to high loading capacity. NLC was found to offer bioactives in krill oil significant protection against photooxidation upon exposure to UV light. Good physical and chemical stabilities were revealed by long-term storage at different temperatures. Feasibilities of pasteurization and lyophilization were also demonstrated, showing promise for application in functional drinks and milk powder fortification.

【 授权许可】

Unknown