earticle

영어

Eicosapentaenoic acid (EPA) has been restricted to the use in food ingredients due to its unpleasant smells and rapid oxidation. In this study, EPA-contained nanoemulsions were encapsulated with maltodextrin to suppress the fishy odor and to inhibit a lipid oxidation. Their physicochemical properties were also investigated with deodorization rate. EPA-contained
nanoemulsions were encapsulated by three methods such as, a freeze drying process (FDP), a spray- drying process (SDP), and a coacervation process (CP) with maltodextrin shell. The sizes of particles encapsulated from the EPA-contained nanoemulsions were ranged in 50-1,000 nm. The loading efficiencies of EPA in the nanoparticles prepared by FDP, SDP and CP were 15%, 42%, and 32%, respectively. They deodorized the fishy odor up to 90%. Peroxide values were also improved considerably compared to the raw EPA. The fishy odor of EPA was removed
significantly by the encapsulation of EPA-contained nanoemulsions with maltodextrin. The encapsulation induced an enhancement of the antioxidant properties of EPA.