Microencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applications

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dc.contributor.authorHannah, Sabrinaen
dc.contributor.committeechairDuncan, Susan E.en
dc.contributor.committeememberRoman, Marenen
dc.contributor.committeememberO'Keefe, Sean F.en
dc.contributor.committeememberMarcy, Joseph E.en
dc.contributor.committeememberDavis, Richey M.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2014-03-14T20:18:24Zen
dc.date.adate2009-11-30en
dc.date.available2014-03-14T20:18:24Zen
dc.date.issued2009-10-27en
dc.date.rdate2013-10-31en
dc.date.sdate2009-11-10en
dc.description.abstractOmega-3 polyunsaturated fatty acids (ω3 PUFAs) provide important health benefits, but dietary consumption is low. Supplementing foods with ω3 PUFAs is of interest, but intervention strategies are necessary to preserve the integrity of these unstable compounds. Microencapsulation of ω3 PUFA sources is one means of improving their stability. In this work, ω3 PUFA microcapsules were prepared by spray drying with chitosan and blends of chitosan, high-amylose starch, and pullulan as wall materials. The primary objectives of this research were (1) to evaluate the effect of chitosan type and oil:wall ratio on ω3 PUFA microcapsule properties, (2) to evaluate the effect of blending chitosan with high-amylose starch and pullulan on ω3 PUFA microcapsule properties, and (3) to evaluate the oxidative stability of ω3 PUFA microcapsules by monitoring primary and secondary oxidation products during storage. Microcapsule encapsulation efficiencies (EE) ranged from 63% to 79% with the highest EEs observed for microcapsules prepared from chitosan with higher degree of deacetylation (DD) and lower molecular weight (MW). Median microcapsule size ranged from 3 μm to 11 μm. Moisture contents were all below 7% and water activities (a<sub>w</sub>) were below 0.27. Microcapsules prepared from blends of chitosan with starch and/or pullulan had lower aw values than those prepared from chitosan alone. Oxidative stability was evaluated by measuring oxidation induction time (OIT) using pressure differential scanning calorimetry. OIT values ranged from 14 to 20 minutes. Microcapsules prepared from chitosan with lower DD and higher MW had longer OITs than those prepared from chitosan with higher DD and lower MW. Microcapsules prepared from blends of chitosan, starch, and pullulan had longer OITs than those prepared from chitosan alone. Oxidative stability of microcapsules during long term storage was evaluated on one microcapsule formulation by monitoring peroxide value (PV) and secondary oxidation products by HS-SPMEGC/ MS. Volatiles including propanal, 1-penten-3-ol, pentanal, hexanal, and 2,4-heptadienal were detected in the headspace of the microcapsules; however, PVs did not indicate substantial oxidation of the ω3-PUFA source during 5 weeks of storage. Chitosan, high-amylose starch, and pullulan are effective materials for microencapsulation of ω3 PUFA sources.en
dc.description.degreePh. D.en
dc.identifier.otheretd-11102009-155653en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-11102009-155653/en
dc.identifier.urihttp://hdl.handle.net/10919/29525en
dc.publisherVirginia Techen
dc.relation.haspartHannah_SabrinaM_D_2009.pdfen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectpullulanen
dc.subjectomega-3 fatty aciden
dc.subjectfish oilen
dc.subjectmicroencapsulationen
dc.subjectspray dryingen
dc.subjecthigh-amylose starchen
dc.subjectchitosanen
dc.titleMicroencapsulation of an omega-3 polyunsaturated fatty acid source with polysaccharides for food applicationsen
dc.typeDissertationen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.leveldoctoralen
thesis.degree.namePh. D.en

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