Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation
In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prep...
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China Food Publishing Company
2025-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-012.pdf |
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| author | ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li |
| author_facet | ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li |
| author_sort | ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li |
| collection | DOAJ |
| description | In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prepared nano-emulsion, consisting of 5% hWPI, 5% WPI, and 5% MD, was unimodal. The surface of the microcapsules showed no cracks, and the encapsulation efficiency reached up to 96.5%. Curcumin addition did not significantly affect the particle size, ζ-potential, or encapsulation efficiency, yet it markedly improved the microcapsules’ re-dissolution rate (from 74.65% to 82.01%) and slightly enhanced the thermal stability. These results could be explained by the fact that curcumin and protein formed a soluble complex through hydrophobic interaction and hydrogen bonds. As the content of curcumin increased, more curcumin was adsorbed to the oil-water interface, which delayed the degradation of polyunsaturated fatty acids and improved the oxidative stability of microcapsules. After storage at 45 ℃ for 35 days, the retention rates of curcumin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in the 0.2% curcumin-loaded microcapsules were 81%, 39% and 39%, respectively. This study provides a reference for the development of industrial microcapsule products of functional oils and polyphenols. |
| format | Article |
| id | doaj-art-0b7873a53b1f4714841fece0a70ea7fd |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-0b7873a53b1f4714841fece0a70ea7fd2025-08-20T03:25:07ZengChina Food Publishing CompanyShipin Kexue1002-66302025-05-0146910912010.7506/spkx1002-6630-20241031-209Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency EncapsulationZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li0(1. State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; 2. Jiangxi Choisun Camellia Development Co. Ltd., Ji’an 343119, China)In this study, fish oil-curcumin microcapsules were prepared by using heat-denatured whey protein isolate (hWPI), whey protein isolate (WPI), and maltodextrin (MD) as wall materials, and its physicochemical properties were analyzed. The results showed that the particle size distribution of the prepared nano-emulsion, consisting of 5% hWPI, 5% WPI, and 5% MD, was unimodal. The surface of the microcapsules showed no cracks, and the encapsulation efficiency reached up to 96.5%. Curcumin addition did not significantly affect the particle size, ζ-potential, or encapsulation efficiency, yet it markedly improved the microcapsules’ re-dissolution rate (from 74.65% to 82.01%) and slightly enhanced the thermal stability. These results could be explained by the fact that curcumin and protein formed a soluble complex through hydrophobic interaction and hydrogen bonds. As the content of curcumin increased, more curcumin was adsorbed to the oil-water interface, which delayed the degradation of polyunsaturated fatty acids and improved the oxidative stability of microcapsules. After storage at 45 ℃ for 35 days, the retention rates of curcumin, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in the 0.2% curcumin-loaded microcapsules were 81%, 39% and 39%, respectively. This study provides a reference for the development of industrial microcapsule products of functional oils and polyphenols.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-012.pdffish oil; curcumin; microcapsules; whey protein; high encapsulation efficiency; stabilization |
| spellingShingle | ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation Shipin Kexue fish oil; curcumin; microcapsules; whey protein; high encapsulation efficiency; stabilization |
| title | Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation |
| title_full | Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation |
| title_fullStr | Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation |
| title_full_unstemmed | Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation |
| title_short | Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation |
| title_sort | preparation and stability evaluation of fish oil curcumin microcapsules with high efficiency encapsulation |
| topic | fish oil; curcumin; microcapsules; whey protein; high encapsulation efficiency; stabilization |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-012.pdf |
| work_keys_str_mv | AT zhoufanlinluohuichenkaiwenzhangshuningzhangtuanjieliangli preparationandstabilityevaluationoffishoilcurcuminmicrocapsuleswithhighefficiencyencapsulation |