Loughrill, Emma, Thompson, Sharon, Owusu-Ware, Samuel K., Snowden, Martin J. ORCID: 0000-0002-1087-2692 , Douroumis, Dennis ORCID: 0000-0002-3782-0091 and Zand Fard, Nazanin ORCID: 0000-0003-2058-2354 (2019) Controlled release of microencapsulated docosahexaenoic acid (DHA) by spray–drying processing. Food Chemistry, 286. pp. 368-375. ISSN 0308-8146 (doi:https://doi.org/10.1016/j.foodchem.2019.01.121)

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Abstract

The omega-3-fatty acid, docosahexaenoic acid (DHA) 22:6 n-3, is an important food component for the visual and brain development of infants. In this study two approaches have been explored for the encapsulation of DHA in the pH dependant polymer hydroxyl-propyl-methyl-cellulose-acetate-succinate (HPMCAS). In the first approach Direct Spray Drying (DSD) was implemented for the microencapsulation of DHA/HPMCAS organic solutions, whilst in the second approach solid lipid nanoparticle (SLN) dispersions of DHA, were first produced by high-pressure homogenization, prior to being spray dried in HPMCAS aqueous solutions. The DSD approach resulted in significantly higher quantities of DHA being encapsulated, at 2.09 g/100 g compared to 0.60 g/100 g in the spray-dried SLNs. The DHA stability increased with the direct spray-drying approach. Release studies of DHA in the direct sprayed dried samples revealed a lag time for 2 h in acidic media followed by rapid release in phosphate buffer (pH 6.8).

Item Type:	Article
Uncontrolled Keywords:	Nutraceuticals; Fish oil microencapsulation; Hydroxy propyl methyl cellulose acetate succinate (HPMCAS); Docosahexaenoic acid (DHA); Spray-drying; Solid lipid nanoparticle (SLN)
Subjects:	Q Science > QD Chemistry
Faculty / School / Research Centre / Research Group:	Faculty of Engineering & Science Faculty of Education, Health & Human Sciences > School of Human Sciences (HUM)
Last Modified:	09 Oct 2021 04:45
URI:	http://gala.gre.ac.uk/id/eprint/23043

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