Microencapsulation of tuna oil fortified with the multiple lipophilic ingredients vitamins A, D3, E, K2, curcumin and coenzyme Q10
Introduction
Food industries are developing products which provide nutritive values as well as specific health benefits. Currently, there are a large number of commercial foods which are fortified with bioactive functional ingredients, including omega-3 lipids, antioxidants, phytosterols and vitamins (Barrow et al, 2007, Braithwaite et al, 2014, Given, 2009, Jin et al, 2007, McClements, Li, 2010). Hydrophobic ingredients such as carotenoids and certain vitamins need to be delivered to food in an oil format to improve their normally low bioavailability. These ingredients are often unstable and require stabilization before being incorporated into foods. Since omega-3 lipids are widely used functional food ingredients and require microencapsulation for stabilization and delivery to many foods, we decided to co-encapsulate other lipophilic ingredients to create combination products containing omega-3 oil, vitamins A, D3, E and K2, coenzyme Q10 and curcumin.
Fish oil contains the omega-3 (n-3) fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (NRC, 1993), which have a range of health benefits (Kyle, 1999, Marchioli, 2001). The Australian Heart Foundation has recommended that an adult has to consume 500 mg n-3 oils per day for heart health (Sharma, 2005). Other lipid ingredients are also important to consume and deficiencies can result in specific diseases or disorders. For example, deficiencies in vitamin A can cause night blindness and xerophthalmia (Tang, 2010) and so the recommended daily intake (RDI) for vitamin A is 700 µg for women and 900 µg for men (Gonnet, Lethuaut, & Boury, 2010). Vitamin D3 (cholecalciferol) is synthesized in the skin during light exposure (Holick, 1981) and controls calcium and phosphorus homeostasis, bone metabolism, blood pressure and renal calcium reabsorption (Lind et al, 1995, Schedl et al, 1984). Vitamin D3 consumption can import health and lower disease risk (Vieth, Kimball, Hu, & Walfish, 2004). A number of clinical reports have demonstrated health benefits from vitamin E supplementation (Traber & Sies, 1996) and vitamin E has been added to some foods (Hoppe, Krennrich, 2000, Sagalowicz, Leser, 2010). A daily intake of 10 mg vitamin E was reported to protect human cells against free radicals damage, which are potentially damaging by-products of energy metabolism, and Feng, Wang, Zhang, Wang, and Liu (2009) demonstrated that microencapsulation of vitamin E can increase its bioavailability. Vitamin K2 (Menatetrenone) is a co-factor of γ-glutamylcarboxylase that assists in converting glutamic acid residues into γ-carxyglutanyl (Gla) residues for the production of blood coagulation factors and bone matrix proteins, decreasing bone loss and improving bone density (Iwamoto et al, 2006, Koshihara, Hoshi, 1997). The RDI value of vitamin K2 is 45 µg and deficiency in this vitamin results in uncontrolled bleeding, the deposition of calcium salts on the walls of arteries and cartilage calcification accompanied by severe bone malformation (Luo et al., 1997). Vitamin K2 also has cardioprotective effects. Coenzyme Q10 is a key component of the mitochondrial respiratory chain for adenosine triphosphate (ATP) sythesis, which is responsible for all energy-dependent processes in the heart including heart-muscle contraction and normal functioning of ATP-regulated membrane channels (Bhagavan, Chopra, 2006, Ernster, Dallner, 1995, Kumar et al, 2009). Previous clinical studies have shown that coenzyme Q10 supplementation can slow down the progression of neurological disorders such as Parkinson's disease and can help prevent heart failure (Shults et al., 2002). Curcumin from turmeric is a powerful antoxidant and anti inflammatory compound with multiple health benefits (Aggarwal, Kumar, & Bharti, 2003).
The bioavailability of these bioactive lipophilic compounds is low due to their poor water solubility, rapid degradation and low absorption (Barrow et al, 2009, Gonnet et al, 2010). Hence microencapsulation has been employed to increase the stability of these lipophilic active compounds during processing and storage and to prevent undesirable interaction between these compounds and other food components, leading to enhanced bioavailability and stability of these ingredients. Nanoparticles (Das, Kasoju, & Bora, 2010), nanoemulsions (Chen, Wagner, 2004, Hatanaka et al, 2008), solid lipid particles (Jenning, Gysler, Schäfer-Korting, & Gohla, 2000), emulsions (Augustin et al, 2011, Thanatuksorn et al, 2009) and coacervates (Quan et al, 2013, Turgeon et al, 2007) have all been applied to the microencpsulation of these ingredients.
Previously we successfully microencapsulated tuna oil using complex coacervation with gelatin and sodium hexametaphosphate (SHMP) (Kausihik et al, 2014, Wang et al, 2014). In the current study we aimed at developing a microencapsulation delivery system using complex coacervation to combine multiple functional lipophilic ingredients including tuna oil, vitamin A as retinyl palmitate, vitamin D3 as cholecalciferol, vitamin E as α-tocopherol, vitamin K2, coenzyme Q10 and curcumin. Ascorbyl palmitate (AP), a lipid-soluble ester of ascorbic acid, was used as an antioxidant to improve oxidative stability.
Section snippets
Materials and solution preparation
Retinyl palmitate (RP), ascorbyl palmitate (AP), cholecalciferol, α-tocopherol, vitamin K2, coenzyme Q10, curcumin, gelatin (porcine, type A, 300 bloom) and sodium hexametaphosphate (SHMP) were purchased from Sigma-Aldrich (Sydney, New South Wales, Australia). Tuna oil with 39% (w/w) n-3 fatty acid was a gift from Numega Ingredients Ltd (Melbourne, Victoria, Australia) and was stored at 4 °C before use. Transglutaminase (Activa® KS-LS) was purchased from Ajinomoto Ltd. (Tokyo, Japan) and used
Effect of lipophilic ingredients on oxidative stability of tuna oil
Table 1 shows the effect of the type and concentration of lipophilic ingredients on the oxidative stability of tuna oil, as measured by OSI values. The addition of lipophilic ingredients significantly accelerated oxidation of the tuna oil (p <0.05). This prooxidative effect of antioxidants is not unexpected since antioxidants are reported to become prooxidants above certain concentrations (Rattan & Demirovic, 2013). For example, the antioxidative property of vitamin A was reported to be highly
Conclusions
Tuna oil fortified with multiple bioactive lipophilic ingredients was successfully microencapsulated using complex coacervates of gelatin and sodium hexametaphosphate (SHMP). The oxidative stability of tuna oil with added multiple functional hydrophobic ingredients was significantly enhanced after microencapsulation (OSI from 1.14 to 6.23 h). Homogenizing speed during emulsion preparation impacted the physicochemical properties of the final microcapsule, with homogenization at 15,000 rpm for
Acknowledgement
The authors gratefully acknowledge the financial support through Deakin University- and University of Ballarat research initiative (Dr Bo Wang), and through Alfred Deakin Postdoctoral Research Fellowship (Dr Jitraporn Vongsvut).
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