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Microencapsulation of fish oil using spray drying technique / Pauline Tan Shi Peng

By:

Pauline Tan, Shi Peng [author.]

Material type: Text

text

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unmediated

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volume

ISBN:

THE0010637 (Local)

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Dissertation note: Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024 Abstract: Fish oil is high in omega-3 fatty acids such as of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and Omega-3 polyunsaturated fatty acids (PUFAs) that offer numerous health benefits that are essential to maintain good health, especially in terms of cardiovascular health. Nevertheless, fish oil is vulnerable to oxidation when exposed to heat, air, and oxygen during storage and transportation. Hence, this study is aimed to microencapsulate the fish oil using spray drying technique. Different emulsion formulations (Maltodextrin-MD, Maltodextrin+Gum Arabic – MD+GA, Maltodextrin+Chitosan – MD+C and Maltodextrin+Gum Arabic+Chitosan – MD+GA+C) were used to microencapsulate the fish oil at the air inlet temperature of 190 ℃. The best formulation was then experimented at different air inlet temperatures (170 − 200 ℃). The moisture content (%), peroxide value (mEq/kg), flowability and cohesiveness, particle size distribution (PSD), and powder surface morphology. Maltodextrin+Chitosan was the best emulsion formulation for fish oil powder, with a moisture content of 4.33% and a peroxide value of 3.604 mEq/kg. The best air inlet temperature was found to be 180 °C, which also had the lowest moisture content (4.00%) and peroxide value (3.217 mEq/kg). MD+C at 180 ℃ depicted awful flowability and high cohesiveness, yielding approximately 955 nm of the volume-weighted weight. The combination of MD+GA+C in the formulation exhibited the highest recorded moisture content at 8.00 ± 4.00%, and peroxide value of 5.105 ± 1.01 mEq/kg. Similarly, when subjected to an air inlet temperature of 200 ℃, the samples demonstrated the highest moisture content of 5.33 ± 0.577% and a corresponding peroxide value of 5.108 ± 0.08 mEq/kg. To summarize, fish oil microencapsulated with the MD+C at 180 ℃ was the best emulsion formulation with lower moisture content, and peroxide value and larger particle size distribution. It also depicted smooth and well-defined spherical shapes in microparticle morphology.

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Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	FTKKP .P38 2024 r Bc. (Browse shelf(Opens below))	Not for loan		T000004180

Faculty of Chemical and Process Engineering Technology

Final Year Report (Bachelor of Chemical Engineering ) -- Universiti Malaysia Pahang Al-Sultan Abdullah - 2024

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Fish oil is high in omega-3 fatty acids such as of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and Omega-3 polyunsaturated fatty acids (PUFAs) that offer numerous health benefits that are essential to maintain good health, especially in terms of cardiovascular health. Nevertheless, fish oil is vulnerable to oxidation when exposed to heat, air, and oxygen during storage and transportation. Hence, this study is aimed to microencapsulate the fish oil using spray drying technique. Different emulsion formulations (Maltodextrin-MD, Maltodextrin+Gum Arabic – MD+GA, Maltodextrin+Chitosan – MD+C and Maltodextrin+Gum Arabic+Chitosan – MD+GA+C) were used to microencapsulate the fish oil at the air inlet temperature of 190 ℃. The best formulation was then experimented at different air inlet temperatures (170 − 200 ℃). The moisture content (%), peroxide value (mEq/kg), flowability and cohesiveness, particle size distribution (PSD), and powder surface morphology. Maltodextrin+Chitosan was the best emulsion formulation for fish oil powder, with a moisture content of 4.33% and a peroxide value of 3.604 mEq/kg. The best air inlet temperature was found to be 180 °C, which also had the lowest moisture content (4.00%) and peroxide value (3.217 mEq/kg). MD+C at 180 ℃ depicted awful flowability and high cohesiveness, yielding approximately 955 nm of the volume-weighted weight. The combination of MD+GA+C in the formulation exhibited the highest recorded moisture content at 8.00 ± 4.00%, and peroxide value of 5.105 ± 1.01 mEq/kg. Similarly, when subjected to an air inlet temperature of 200 ℃, the samples demonstrated the highest moisture content of 5.33 ± 0.577% and a corresponding peroxide value of 5.108 ± 0.08 mEq/kg. To summarize, fish oil microencapsulated with the MD+C at 180 ℃ was the best emulsion formulation with lower moisture content, and peroxide value and larger particle size distribution. It also depicted smooth and well-defined spherical shapes in microparticle morphology.