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

A1 Refereed original research article in a scientific journal

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

Authors: Beltrame, Gabriele; Damerau, Annelie; Ahonen, Eija; Mustonen, Sari A.; Adami, Renata; Sellitto, Maria Rosaria; Del Gaudio, Pasquale; Linderborg, Kaisa M.

Publisher: Elsevier

Publication year: 2024

Journal: Food Chemistry

Journal name in source: Food chemistry

Journal acronym: Food Chem

Article number: 140694

Volume: 460

Issue: Pt 3

ISSN: 0308-8146

eISSN: 1873-7072

DOI: https://doi.org/10.1016/j.foodchem.2024.140694

Web address : https://doi.org/10.1016/j.foodchem.2024.140694

Self-archived copy’s web address: https://research.utu.fi/converis/portal/detail/Publication/457532514

Abstract

The 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 ¹H 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.

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Funding information in the publication:
A personal financial grant to Gabriele Beltrame from the Niemi Foundation is acknowledged. Personal financial grants to Annelie Damerau from the Finnish Cultural Foundation and to Eija Ahonen from the Niemi Foundation, the Finnish Cultural Foundation, and the Finnish Food Research Foundation are acknowledged. Personal financial grants to Sari A. Mustonen from the Turku University Foundation, the Finnish Cultural Foundation, and the Magnus Ehrnrooth foundation are acknowledged. This work was carried out as part of the project “Omics of oxidation-Solutions for better quality of docosahexaenoic and eicosapentaenoic acids” funded by the Academy of Finland (grant number 315274 , PI Kaisa Linderborg).