Encapsulation of fish oil using cyclodextrin and whey protein concentrate

Na, Hye-Sook; Kim, Ji-Na; Kim, Jin-Man; Lee, Ki-Young
December 2011
Biotechnology & Bioprocess Engineering;Dec2011, Vol. 16 Issue 6, p1077
Academic Journal
The purpose of this study was to prepare fish oil capsules using Cyclodextrin and whey protein concentrate. γ-cyclodextrin was more effective than β-cyclodextrin in enhancing emulsion stability and encapsulation efficiency. Mixing a larger amount of γ-cyclodextrin with a smaller amount of whey protein concentrate caused smaller particles to be produced. The initial γ-cyclodextrin: whey protein concentrate: xanthan gum ratio was 0.8 : 0.2 : 0.5 this ratio showed 40% loanding capacity and 80% efficiency in the encapsulation of fish oil. In addition, the odor intensity of the encapsulated fish oil was decreased to 30% of its original value.


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