Production and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique

dc.contributor.authorBeltrame, Gabriele
dc.contributor.authorDamerau, Annelie
dc.contributor.authorAhonen, Eija
dc.contributor.authorMustonen, Sari A.
dc.contributor.authorAdami, Renata
dc.contributor.authorSellitto, Maria Rosaria
dc.contributor.authorDel Gaudio, Pasquale
dc.contributor.authorLinderborg, Kaisa M.
dc.contributor.organizationfi=elintarviketieteet|en=Food Sciences|
dc.contributor.organization-code1.2.246.10.2458963.20.15178954341
dc.converis.publication-id457532514
dc.converis.urlhttps://research.utu.fi/converis/portal/Publication/457532514
dc.date.accessioned2025-08-27T23:39:53Z
dc.date.available2025-08-27T23:39:53Z
dc.description.abstractThe oil from the heterotroph Schizochytrium is a rich source of n-3 PUFA, particularly DHA, and therefore highly susceptible to oxidation. The present work reports the first application of coaxial prilling for the protection of this oil through microencapsulation. After process optimization, core-shell microparticles were produced with calcium or zinc alginate at different concentrations. Encapsulates were analyzed in their tocopherol and PUFA content. Prilling lowered the earlier but had little effect on the latter. Microcapsules coated with calcium alginate (1 % and 1.75 %) had higher oil load and encapsulation efficiency and were therefore submitted to in vitro digestion together with a simulated meal. Digesta were also analyzed with HPLC-qTOF and <sup>1</sup>H NMR and compared to undigested encapsulates. While 1 % calcium shell granted lower oil release and protection from oxidation in the simulated gastrointestinal tract, chromatographic and spectroscopic data of digesta showed higher presence of lipid digestion products.
dc.identifier.eissn1873-7072
dc.identifier.jour-issn0308-8146
dc.identifier.olddbid204385
dc.identifier.oldhandle10024/187412
dc.identifier.urihttps://www.utupub.fi/handle/11111/52610
dc.identifier.urlhttps://doi.org/10.1016/j.foodchem.2024.140694
dc.identifier.urnURN:NBN:fi-fe2025082790419
dc.language.isoen
dc.okm.affiliatedauthorBeltrame, Gabriele
dc.okm.affiliatedauthorDamerau, Annelie
dc.okm.affiliatedauthorAhonen, Eija
dc.okm.affiliatedauthorHakanen, Sari
dc.okm.affiliatedauthorLinderborg, Kaisa
dc.okm.discipline1182 Biochemistry, cell and molecular biologyen_GB
dc.okm.discipline1182 Biokemia, solu- ja molekyylibiologiafi_FI
dc.okm.internationalcopublicationinternational co-publication
dc.okm.internationalityInternational publication
dc.okm.typeA1 ScientificArticle
dc.publisherElsevier
dc.publisher.countryUnited Kingdomen_GB
dc.publisher.countryBritanniafi_FI
dc.publisher.country-codeGB
dc.relation.articlenumber140694
dc.relation.doi10.1016/j.foodchem.2024.140694
dc.relation.ispartofjournalFood Chemistry
dc.relation.issuePt 3
dc.relation.volume460
dc.source.identifierhttps://www.utupub.fi/handle/10024/187412
dc.titleProduction and simulated digestion of high-load beads containing Schizochytrium oil encapsulated utilizing prilling technique
dc.year.issued2024

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