抽象的

Optimization of Emulsions and Encapsulation Methods for the Production of Functional Foods by Adding Fish and Algal Oil

Anbudhasan, Ramasamy D and Dhineshkumar V

The aim of this study was to investigate the production of spray dried fish and algal oil with different wall materials. To improve consumption of omega-3 fatty acids, foods can be enriched with omega-3 rich oils. Microencapsulation of omega-3 oils minimizes oxidative deterioration and allows their use in stable and easy-to-handle form. Microencapsulation of omega-3 fatty acids can be achieved by using a variety of methods, with the two most commonly used commercial pro-cesses being Micro fluidization and spray dried emulsions. A variety of other methods are in development including spray chilling, extrusion coating and liposome entrapment. The key parameter in any of these processes is the selection of wall material. The Stable Omega-3 fatty acid emulsion prepared from fish oil (36%EPA, 24%DHA and 70% Total Omega-3) and algal oil (35% DHA, 1% EPA) was prepared. It can be concluded, that the production of fish oil and algal oil microcapsules by spray drying technique is possible, however its oxidative stability is improved.