Nashrieh Shimi va Mohandesi Shimi Iran

Nashrieh Shimi va Mohandesi Shimi Iran

Microencapsulation of Docosahexaenoic Acid in Alginate, Pectin and Gelatin Composite and Evaluation of Physicochemical Characteristics

Document Type : Research Article

Authors
Asma Sadat Vaziri
Iran َAlemzadeh
Manouchehr Vossoughi
Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, I.R. IRAN
Abstract
DHA fatty acid is an important omega-3 polyunsaturated fatty acid that was becoming increasingly popular in the food fortification industry due to its beneficial health effects. Having multiple double bonds in the structure of DHA fatty acid leads to oxidative degradation that produces unpleasant odor and flavor and ultimately decreases the nutritional value. The aim of this study was to develop a microencapsulation system that can be embedded DHA protecting it from adverse conditions. At first, bio-composite comprise of sodium alginate, pectin, and gelatin was prepared and the microencapsulation procedure was carried out by Ca-alginate, ionotropic-gelation method. Polymers and bio-composite were characterized using SEM, XRD, FT-IR, and TGA analysis. Based on the results, spherical and smooth micro-particles with an encapsulation efficiency of 77.78% and process efficiency of 88.97% were synthesized. Though, the microcapsules synthesized can be used as a new protective system and carrier in the fortified foods industry increasing the stability of DHA-rich oils.
Keywords
DHA fatty acid
Microencapsulation
Sodium alginate
Pectin
Gelatin

Subjects

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