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).
journal_name
Food Chemjournal_title
Food chemistryauthors
Loughrill E,Thompson S,Owusu-Ware S,Snowden MJ,Douroumis D,Zand Ndoi
10.1016/j.foodchem.2019.01.121subject
Has Abstractpub_date
2019-07-15 00:00:00pages
368-375eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30196-7journal_volume
286pub_type
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