Optimization of Fish Oil Microencapsulation by Response Surface Methodology and Its Storage Stability

Chang Pahn-Shick; Ha Jae-Seok Department of Food Science and Technology Seoul National University of Technology, Seoul

Optimization of Fish Oil Microencapsulation by Response Surface Methodology and Its Storage Stability

2000

Chang Pahn-Shick | Ha Jae-Seok Department of Food Science and Technology Seoul National University of Technology, Seoul (Korea Republic)

Using agar and waxy corn starch as the wall material, we could encapsulate the purified fish oil. Firstly, we have developed a simple and sensitive method for the quantitative analysis of the microencapsulation yield using 5% cupric acetate pyridine solution. Then, the optimum conditions such as the ratio of [core material] to [wall material](X1), the temperature of dispersion fluid(X2), and the emulsifier concentration(X3) for the microencapsulation process were determined by using response surface methodology(RSM). The regression model equation for the yield of microencapsulation(Y,%) of purified fish oil upon three kinds of independent variables could be predicted as follows; Y=100.138621-0.735000(X2)+0.84000 (X1)(X2)+0.817500(X1)(X3)-0.852500(X2)(X3). And the optimum conditions for the microencapsulation of the purified fish oil were the ratio of [core material] to [wall material] of 4.9:5.1(w/w), the emulsifier concentration of 0.48%, and dispersion fluid temperature of 19.4 degrees. The microcapsules containing the purified fish oil showed the highest storage stability at pH 7.0 and 20~25 degrees.

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