Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials

Zhen Yang; Yujie Guo; Chili Zeng; Fuwei Sun; Zhongjiang Wang; Weimin Zhang; Tian Tian; Lingyue Shan; Yunxiang Zeng; Zhaoxian Huang; Lianzhou Jiang

Food Chemistry: X (Jun 2024)

Encapsulation and characterization of ω-3 medium- and long-chain triacylglycerols microencapsulated with different proteins as wall materials

Zhen Yang,
Yujie Guo,
Chili Zeng,
Fuwei Sun,
Zhongjiang Wang,
Weimin Zhang,
Tian Tian,
Lingyue Shan,
Yunxiang Zeng,
Zhaoxian Huang,
Lianzhou Jiang

Affiliations

Zhen Yang: School of Food Science and Engineering, Hainan University, Haikou 570228, China
Yujie Guo: School of Food Science and Engineering, Hainan University, Haikou 570228, China
Chili Zeng: School of Food Science and Engineering, Hainan University, Haikou 570228, China
Fuwei Sun: College of Food Science, Northeast Agricultural University, Harbin 150030, China
Zhongjiang Wang: College of Food Science, Northeast Agricultural University, Harbin 150030, China
Weimin Zhang: School of Food Science and Engineering, Hainan University, Haikou 570228, China
Tian Tian: School of Food Science and Engineering, Hainan University, Haikou 570228, China
Lingyue Shan: College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 24341, South Korea
Yunxiang Zeng: Wenzhou Vocational College of Science and Technology, Wenzhou 325000, China
Zhaoxian Huang: School of Food Science and Engineering, Hainan University, Haikou 570228, China; Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China; Corresponding authors at: School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Lianzhou Jiang: School of Food Science and Engineering, Hainan University, Haikou 570228, China; College of Food Science, Northeast Agricultural University, Harbin 150030, China; Collaborative Innovation Center of Nanfan and High-Efficiency Tropical Agriculture, Hainan University, Haikou 570228, China; Corresponding authors at: School of Food Science and Engineering, Hainan University, Haikou 570228, China.

Journal volume & issue: Vol. 22
p. 101363

Abstract

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In this study, ω-3 medium- and long-chain triacylglycerols (MLCTs) microcapsules with excellent performance were obtained using soy protein as the wall component to address the oxidation-related problems of MLCTs. Additionally, the effect of soy, whey, or pea proteins on microcapsules in terms of the changes in their structure and physicochemical properties was investigated. The results showed that the small particle size, low PDI (polydispersity index) and zeta potential, fast adsorption rate, and low interfacial tension of these protein-based samples fabricated through the O/W template method were conducive to maintaining the integrity of microcapsules during spray-drying. The microcapsules, characterized by a spherical shape, exhibited superior encapsulation efficiency of 94.56%, surpassing the findings of previous investigations. Overall, these microcapsules exhibited long-term storage stability and low controllable release rates, which could be utilized as carriers for liposoluble actives.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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