Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Junsi Yang; Ozan Nazim Ciftci

doi:10.1016/j.foodchem.2017.03.109

Encapsulation of fish oil into hollow solid lipid micro- and nanoparticles using carbon dioxide

Food Chem. 2017 Sep 15:231:105-113. doi: 10.1016/j.foodchem.2017.03.109. Epub 2017 Mar 22.

Authors

Junsi Yang¹, Ozan Nazim Ciftci²

Affiliations

¹ Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA. Electronic address: junsiyang@huskers.unl.edu.
² Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA. Electronic address: ciftci@unl.edu.

PMID: 28449985
DOI: 10.1016/j.foodchem.2017.03.109

Abstract

Fish oil was encapsulated in hollow solid lipid micro- and nanoparticles formed from fully hydrogenated soybean oil (FHSO) using a novel green method based on atomization of supercritical carbon dioxide (SC-CO₂)-expanded lipid. The highest fish oil loading efficiency (97.5%, w/w) was achieved at 50%, w/w, initial fish oil concentration. All particles were spherical and in the dry free-flowing form; however, less smooth surface with wrinkles was observed when the initial fish oil concentration was increased up to 50%. With increasing initial fish oil concentration, melting point of the fish oil-loaded particles shifted to lower onset melting temperatures, and major polymorphic form transformed from α to β and/or β'. Oxidative stability of the loaded fish oil was significantly increased compared to the free fish oil (p<0.05). This innovative method forms free-flowing powder products that are easy-to-use solid fish oil formulation, which makes the handling and storage feasible and convenient.

Keywords: Encapsulation; Fish oil; Microparticle; Nanoparticle; Oxidation; Supercritical carbon dioxide.

MeSH terms

Carbon Dioxide*
Drug Carriers
Fish Oils*
Nanoparticles*
Oxidation-Reduction

Substances

Drug Carriers
Fish Oils
Carbon Dioxide