Literature DB >> 11308225

Influences of process parameters on preparation of microparticle used as a carrier system for omega - 3 unsaturated fatty acid ethyl esters used in supplementary nutrition.

A Lamprecht1, U Schäfer, C M Lehr.   

Abstract

Microparticles were prepared by complex coacervation to encapsulate eicosapentaenoic acid ethyl ester (EPA-EE) for incorporation into foods as a nutrition supplement. Gelatin and acacia were used in the coacervation process. With an increasing oil/polymer ratio, both yield and encapsulation rate decreased; with an increasing homogenization time, the yield remained constant while the encapsulation rate slightly increased. Several particle hardening techniques were examined and their influence on particle structure, yield and encapsulation rate were examined. Ethanol hardening was compared to cross-linking with dehydroascrobic acid with respect to both yield and encapsulation rate. The particle diameters for both formulations were similar (ethanol: 38.4 +/- 4.1 microm; cross-linking: 41.8 +/- 3.0 microm). Spray-drying of the coacervates led to the smallest particles (5.2 +/- 1.1 microm), lowest yield and encapsulation rate. All microencapsulation products were assayed for their storage stability over 4 weeks with respect to the oxidation of the encapsulated omega - 3 unsaturated fatty acid ester inside the particles. Hardening with ethanol showed the lowest amount of peroxides: particle wall cross-linking by dehydroascorbic acid and spray-drying were observed to be less protective. All microparticles were characterized for their internal structure with confocal laser scanning microscopy (CLSM) after fluorescence labelling of the polymers, in order to localize the oil phase and visualize the distribution of the polymers in the coacervates. With increasing homogenization time, the internal structure changed stepwise from a capsule structure (core/wall) towards a matrix structure. For all experiments, a homogeneous distribution for both polymers, gelatin and acacia was observed inside the particle wall. No influence of the different particle hardening procedures on the polymer distribution was found.

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Year:  2001        PMID: 11308225     DOI: 10.1080/02652040010000433

Source DB:  PubMed          Journal:  J Microencapsul        ISSN: 0265-2048            Impact factor:   3.142


  5 in total

1.  Site specific delivery of microencapsulated fish oil to the gastrointestinal tract of the rat.

Authors:  Glen S Patten; Mary Ann Augustin; Luz Sanguansri; Richard J Head; Mahinda Y Abeywardena
Journal:  Dig Dis Sci       Date:  2008-07-10       Impact factor: 3.199

2.  Preparation and characterization of genipin-cross-linked silk fibroin/chitosan sustained-release microspheres.

Authors:  Shuguang Zeng; Manwen Ye; Junqi Qiu; Wei Fang; Mingdeng Rong; Zehong Guo; Wenfen Gao
Journal:  Drug Des Devel Ther       Date:  2015-05-04       Impact factor: 4.162

3.  Effect of Layer-by-Layer (LbL) Encapsulation of Nano-Emulsified Fish Oil on Their Digestibility Ex Vivo and Skin Permeability In Vitro.

Authors:  Eun Young Jung; Ki Bae Hong; Heung Soo Son; Hyung Joo Suh; Yooheon Park
Journal:  Prev Nutr Food Sci       Date:  2016-06-30

4.  Encapsulation Using Plant Proteins: Thermodynamics and Kinetics of Wetting for Simple Zein Coacervates.

Authors:  Xiufeng Li; Philipp Erni; Jasper van der Gucht; Renko de Vries
Journal:  ACS Appl Mater Interfaces       Date:  2020-03-17       Impact factor: 9.229

5.  Core-Shell Microcapsules from Unpurified Legume Flours.

Authors:  Xiufeng Li; Jasper van der Gucht; Philipp Erni; Renko de Vries
Journal:  ACS Appl Mater Interfaces       Date:  2021-07-29       Impact factor: 9.229

  5 in total

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