Title: Encapsulation of ployunsaturated fatty acid esters with solid lipid particles Author
Submitted to: Lipid Insights
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 27, 2011
Publication Date: December 6, 2011
Citation: Holser, R.A. 2011. Encapsulation of ployunsaturated fatty acid esters with solid lipid particles. Lipid Insights. 5:1-5. Interpretive Summary: Highly unsaturated fatty acids provide numerous health benefits and are being added to processed foods and animal feeds. These additives are easily degraded and lose their beneficial properties if exposed to air or elevated temperatures for extended periods of time. A solid fat was used to coat or encapsulate the beneficial unsaturated fatty acids and protect them from oxidation. The solid fat coating is compatible with many formulations and offers an inexpensive technique to extend the shelf-life of functional foods and feeds.
Technical Abstract: Polyunsaturated fatty acids (PUFA) such as a-linolenic acid (ALA) and docosahexaenoic acid (DHA) are known to improve cardiovascular and nervous system health. These compounds are increasingly used in food and animal feed formulations. However, the high degree of unsaturation in these structures can lead to rapid oxidative degradation and loss of bioactivity. Saturated triglycerides were used to encapsulate ALA and DHA and inhibit the oxidative process. Blends of tripalmitin and tristearin were melted with mixtures of ALA and DHA. Encapsulated structures formed as the melt cooled. The morphology of the structures changed with temperature and cooling rate. The melting point of the blend was altered by varying the proportion of tripalmitin to tristearin from 1:2 to 2:1.