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Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules
Food Science and Technologynpj Science of Food

Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules

Y. Zheng, Y. Zi, et al.

This study reveals the remarkable impact of various Tween emulsifiers on the stabilization and efficiency of fish oil-encapsulated sodium alginate dispersions. Conducted by renowned researchers—including Yulu Zheng and Cuiping Shi—this research highlights the potential for boosting fish oil biopotency through innovative encapsulation techniques.... show more
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Abstract
The blending of surfactants might change the properties of alginate-based oil encapsulation preparations. Herein, the effects of Tween series (Tween 20, 40, 60, and 80) blending on the fish oil-encapsulated sodium alginate dispersions and calcium alginate capsules were studied. The results suggested Tween 80 showed better emulsifying properties than Span 80 for the alginate/surfactant emulsions. All the Tween series induced higher creaming stability than the sodium alginate-stabilized dispersion. Tween series blending did not change the sizes, decreased the water contents, and induced similar particle-like protrusions of calcium alginate capsules. Loading capacity and encapsulation efficiency of fish oil were dependent on the hydrophilic heads and fatty acid moieties of the Tween series. Tween series blending could increase the fish oil oxidative stability of the capsules. In the in vitro digestion process, Tween with saturated fatty acid moieties increased the free fatty acid release percentages. This work provided potential innovative processing technologies for improving the biological potency of fish oil.
Publisher
npj Science of Food
Published On
Jun 27, 2023
Authors
Yulu Zheng, Ye Zi, Cuiping Shi, Huan Gong, Hongbin Zhang, Xichang Wang, Jian Zhong
DOI
https://doi.org/10.1038/s41538-023-00208-z
Tags
Tween emulsifiersfish oilsodium alginatecalcium alginate capsulesencapsulation efficiency
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