Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex
Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0....
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| Format: | Article |
| Language: | English |
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Elsevier
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/86753/ http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf |
| _version_ | 1848860279566237696 |
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| author | Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Tan, Chin Ping |
| author_facet | Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Tan, Chin Ping |
| author_sort | Chang, Hon Weng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0.29–0.37) coupled with larger mean droplet size (0.96–1.25 μm) and higher zeta potential (41.3–41.6 mV) were achieved in the reconstituted fish oil microcapsules formed using thiol-modified β-LG fibril/0.5% chitosan complex. Lower angle of repose (<30°) displayed by the same sample suggested good flow properties, and this finding correlated well with its smooth surface, as observed using scanning electron microscopy. Microcapsules stabilized using the complex exhibited comparable encapsulation efficiency and slightly higher glass transition temperature than that of using unmodified β-LG fibrils, indicating the former's greater heat stability. This study provided valuable insight into the application of protein fibrils-polysaccharide complexes as an effective encapsulation agent. |
| first_indexed | 2025-11-15T12:42:43Z |
| format | Article |
| id | upm-86753 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:42:43Z |
| publishDate | 2020 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-867532021-11-16T03:04:13Z http://psasir.upm.edu.my/id/eprint/86753/ Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Tan, Chin Ping Fish oil was encapsulated via spray-drying using different β-lactoglobulin (β-LG) fibril variants, chitosan and maltodextrin. The effects of different wall materials and inlet temperatures on the physicochemical properties of fish oil microcapsules were investigated. A lower polydispersity index (0.29–0.37) coupled with larger mean droplet size (0.96–1.25 μm) and higher zeta potential (41.3–41.6 mV) were achieved in the reconstituted fish oil microcapsules formed using thiol-modified β-LG fibril/0.5% chitosan complex. Lower angle of repose (<30°) displayed by the same sample suggested good flow properties, and this finding correlated well with its smooth surface, as observed using scanning electron microscopy. Microcapsules stabilized using the complex exhibited comparable encapsulation efficiency and slightly higher glass transition temperature than that of using unmodified β-LG fibrils, indicating the former's greater heat stability. This study provided valuable insight into the application of protein fibrils-polysaccharide complexes as an effective encapsulation agent. Elsevier 2020-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf Chang, Hon Weng and Tan, Tai Boon and Tan, Phui Yee and Nehdi, Imededdine Arbi and Sbihi, Hassen Mohamed and Tan, Chin Ping (2020) Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex. Journal of Food Engineering, 264. art. no. 109680. pp. 1-8. ISSN 0260-8774; ESSN: 1873-5770 (In Press) https://www.sciencedirect.com/science/article/abs/pii/S0260877419303127 10.1016/j.jfoodeng.2019.07.027 |
| spellingShingle | Chang, Hon Weng Tan, Tai Boon Tan, Phui Yee Nehdi, Imededdine Arbi Sbihi, Hassen Mohamed Tan, Chin Ping Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title | Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title_full | Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title_fullStr | Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title_full_unstemmed | Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title_short | Microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| title_sort | microencapsulation of fish oil-in-water emulsion using thiol-modified β-lactoglobulin fibrils-chitosan complex |
| url | http://psasir.upm.edu.my/id/eprint/86753/ http://psasir.upm.edu.my/id/eprint/86753/ http://psasir.upm.edu.my/id/eprint/86753/ http://psasir.upm.edu.my/id/eprint/86753/1/Microencapsulation%20of%20fish%20oil.pdf |