Development of a co-delivery system of betalain and PUFA: Multiple emulsification and microencapsulation by spray drying
15th International Conference on Clinical Nutrition
May 24-26, 2018 | Vienna, Austria

Vishnu K V, N S Chatterjee, K K Ajeesh Kumar, R G K Lekshmi and S Mathew

Central Institute of Fisheries Technology, India

Posters & Accepted Abstracts: J Nutr Disorders Ther

Abstract:

There is an increasing evidence of the beneficial effects of several marine lipids in human health, especially polyunsaturated fatty acids, which improve the blood lipid profile and exert anti-inflammatory and cardio protective effects. The high instability of these compounds to oxidative deterioration has a drastic impact on their pharmacokinetics and bioavailability, and this can limit its application in food products. Microencapsulation is one of the promising methods that can minimize oxidative deterioration of omega-3 oils by converting into a stable free-flowing powder. Microencapsulation of omega-3 fatty acids with natural antioxidants can be achieved by using multiple emulsifications, followed by spray drying. In the present study, we aimed to investigate the co-delivery of betalain and PUFA in water in oil in water (w/o/w) multiple emulsions by multiple emulsifications and spray drying. Betalain formed the inner aqueous phase, PUFA formed the oil phase and chitosan-whey protein emulsifier combination formed the outer aqueous phase in a two-step emulsification procedure. The microcapsules obtained by spray drying were subjected to physico-chemical characterization such as microencapsulation efficiency, powder water activity, bulk and amp, tap density, solubility and oxidative stability (peroxide value). vishnukalladath@gmail.com J