Encapsulation of omega-3 fatty acids using zein or other suitable carriers through electrospraying

使用玉米醇溶蛋白或其他合适的载体通过电喷雾封装 omega-3 脂肪酸

• 批准号: 419130-2011
• 负责人: Lim, LoongTak
• 金额: $ 2.19万
• 依托单位: University of Guelph
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=498387
• 关键词: Encapsulation; omega; fatty; acids; using

The health benefits of long chain omega-3 polyunsaturated fatty acids (e.g., eicosapentaenoic (EPA) and docosahexaenoic acids (DHA)) have been well documented in many studies, such as for maintaining overall health and preventing cardiovascular and other diseases. Unfortunately, Canadian diets are generally low in these essential fatty acids, due to low consumption of fish and other omega-3 rich foods. One avenue to increase the dietary intake of these fatty acids is through the consumption of omega-3 fatty fortified food products. However, EPA and DHA degrade rapidly when exposed to oxygen, heat and other food components during processing, making the incorporation of these active components in food products very challenging. Moreover, these fatty acids have "fishy" odour that can adversely affect the organoleptic properties of the fortified products. To overcome these issues, these essential fatty acids must be protected before added to food. The existing encapsulation technologies produce capsules that are relative large in size (hundreds of micrometer), which are not optimal for certain food applications. In addition, the barrier properties provided are not adequate for food systems that required long shelf-life stability. This project will study a number of fundamental phenomena related to electrospraying and encapsulation technologies, to develop submicron capsules with enhanced barrier properties. The project is expected to result in the development of novel and robust encapsulation technology that will allow food companies to fortify their products more readily with omega-3 fatty acids, thereby increase the overall intake of the essential fatty acids in the general population.

长链欧米茄-3多不饱和脂肪酸的健康益处（例如，二十碳五烯酸（EPA）和二十二碳六烯酸（DHA））在许多研究中已经得到充分证明，例如用于维持整体健康和预防心血管疾病和其他疾病。 不幸的是，加拿大的饮食中这些必需脂肪酸的含量普遍较低，这是由于鱼类和其他富含omega-3的食物的消费量较低。增加这些脂肪酸的饮食摄入量的一个途径是通过消费omega-3脂肪强化食品。然而，EPA和DHA在加工过程中暴露于氧气、热量和其他食品成分时会迅速降解，这使得在食品中加入这些活性成分变得非常具有挑战性。此外，这些脂肪酸具有“鱼腥”气味，会对强化产品的感官特性产生不利影响。为了克服这些问题，这些必需脂肪酸必须在添加到食品中之前得到保护。现有的封装技术生产的胶囊尺寸相对较大（数百微米），这对于某些食品应用来说不是最佳的。此外，所提供的阻隔性能对于需要长保质期稳定性的食品体系来说是不够的。该项目将研究与电喷雾和封装技术相关的一些基本现象，以开发具有增强阻隔性能的亚微米胶囊。该项目预计将导致开发新的和强大的封装技术，使食品公司能够更容易地用omega-3脂肪酸强化其产品，从而增加一般人群中必需脂肪酸的总摄入量。