PMID- 35388381
OWN - NLM
STAT- MEDLINE
DCOM- 20220421
LR  - 20220421
IS  - 2042-650X (Electronic)
IS  - 2042-6496 (Linking)
VI  - 13
IP  - 8
DP  - 2022 Apr 20
TI  - Improved protective and controlled releasing effect of fish oil microcapsules 
      with rice bran protein fibrils and xanthan gum as wall materials.
PG  - 4734-4747
LID - 10.1039/d1fo03500b [doi]
AB  - This study aimed to prepare fish oil microcapsules by freeze-drying an emulsion 
      co-stabilized by rice bran protein fibrils (RBPFs) and xanthan gum (XG) to 
      improve the oxidation stability and controlled release effect. Emulsions 
      stabilized either solely by RBPFs or unfibrillated rice bran protein (RBP) or by 
      a combination of RBP and XG were also fabricated as microcapsule templates for 
      comparison. The rheological properties, particle size, and zeta potential of the 
      emulsions were examined. In addition, the characteristics of the fish oil 
      microcapsules such as surface oil content, encapsulation efficiency, water 
      activity, moisture content, morphological structure, oxidation stability, and 
      digestive performance were also assessed. The rheological properties revealed 
      that the addition of XG increased the storage modulus of the emulsion and reduced 
      the loss modulus and apparent viscosity. At shear rates of 0-100 s(-1), the fish 
      oil emulsion did not exhibit any gel properties or shear thinning. Fibrillation 
      increased the particle size of the fish oil emulsion, whereas adding XG reduced 
      the droplet size. The combination of RBP fibrillation and XG addition provided 
      the highest encapsulation efficiency for fish oil. Fibrillation reduced the water 
      activity and moisture content of the fish oil microcapsules. The anisotropy of 
      the fibrils and the high viscosity of XG produced a layer of wrapping on the 
      continuous heterogeneous surface of the freeze-dried powder particles. RBPF/XG 
      microcapsules stored at 45  degrees C for 1 month had the lowest peroxide value and 
      thiobarbituric acid value, the lowest surface oil content, and the lightest 
      yellowness. These results suggest that the combination of RBPFs and XG provides 
      better encapsulation and protective effects for fish oil microcapsules. Upon 
      simulated digestion, the microcapsules containing XG and RBPFs exhibited a more 
      favorable controlled release of free fatty acids. These findings indicate that 
      microcapsules formed from emulsions co-stabilized by XG and RBPFs are suitable 
      for encapsulating fish oil in functional foods.
FAU - Tang, Wenting
AU  - Tang W
AUID- ORCID: 0000-0001-5132-2809
AD  - School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 
      266109, China. pcf800320@163.com.
FAU - Pang, Shuxian
AU  - Pang S
AD  - School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 
      266109, China. pcf800320@163.com.
FAU - Luo, Yongxue
AU  - Luo Y
AD  - School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 
      266109, China. pcf800320@163.com.
FAU - Sun, Qingjie
AU  - Sun Q
AUID- ORCID: 0000-0002-7371-1052
AD  - School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 
      266109, China. pcf800320@163.com.
FAU - Tian, Qin
AU  - Tian Q
AD  - National Research Center for Geoanalysis, Beijing 100037, China.
FAU - Pu, Chuanfen
AU  - Pu C
AD  - School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 
      266109, China. pcf800320@163.com.
LA  - eng
PT  - Journal Article
DEP - 20220420
PL  - England
TA  - Food Funct
JT  - Food & function
JID - 101549033
RN  - 0 (Capsules)
RN  - 0 (Delayed-Action Preparations)
RN  - 0 (Emulsions)
RN  - 0 (Fish Oils)
RN  - 0 (Polysaccharides, Bacterial)
RN  - 059QF0KO0R (Water)
RN  - TTV12P4NEE (xanthan gum)
SB  - IM
MH  - Capsules
MH  - Delayed-Action Preparations
MH  - Emulsions/chemistry
MH  - *Fish Oils
MH  - *Oryza
MH  - Polysaccharides, Bacterial
MH  - Water/chemistry
EDAT- 2022/04/08 06:00
MHDA- 2022/04/22 06:00
CRDT- 2022/04/07 05:31
PHST- 2022/04/08 06:00 [pubmed]
PHST- 2022/04/22 06:00 [medline]
PHST- 2022/04/07 05:31 [entrez]
AID - 10.1039/d1fo03500b [doi]
PST - epublish
SO  - Food Funct. 2022 Apr 20;13(8):4734-4747. doi: 10.1039/d1fo03500b.