Microencapsulation of esterified krill oil, using complex coacervation

Abstract

The microencapsulation of the esterified krill oil (EKO), obtained from the transesterification of krill oil (KO) with 3,4-dihydroxyphenylacetic acid (DHPA), via complex coacervation and was investigated. The experimental findings showed that the DHPA and phenolic lipids (PLs) in the EKO affected the stability of the gelatine (GE)-EKO emulsion. To improve its stability, the effects of varying the pH of GE and the use of two emulsification devices, including the homogeniser and ultrasonic liquid processor were investigated, where the ultrasonic liquid processor was found to be a relatively more appropriate emulsification device. In addition, the capsules prepared using a pH of GE of 8.0 showed superior storage and had significantly (p <0.05) lower peroxide value as compared to those prepared with a pH of GE of 6.5. The microencapsulation of the EKO was effective in delaying the development of oxidation products during a period of 25 d of storage, at 25 °C.

Keywords:

• Krill oil
• phenolic lipids
• lipase
• beef gelatine
• gum Arabic
• complex coacervation

Acknowledgements

This research was supported by a Discovery Grant from the Natural Sciences and Engineering Research Council of Canada (NSERC). Sarya Aziz was the recipient of a graduate student fellowship, awarded by the Fonds Québécois de la Recherche sur la Nature et les Technologies (FQRNT). The authors would like to thank Dr. Jaqueline C. Bede for providing access to the stereomicroscope facility.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was supported by a Discovery Grant from the Natural Sciences and Engineering Research Council of Canada (NSERC).