The Exploration And Evaluation On Microencapsulation Of Fish Oil And Ferrous Sulfate

As essential nutrients of our humans, both polyunsaturated fatty acids (PUFA) and iron play important physiological roles, sepcially in early. Dietary iron deficiency and PUFA absence are very common in our rural areas. Absence of intakes or low bioavalability lead great health concern in children and babies. Among those strategies for preventing nutrition deficiency, nutrition supplement and food fortification have been considered the most effective and long-lasting measures.Both iron and PUFA are considered not adequate for direct use in food fortification and intakes for their unique phycichemical features. PUFA are rich in polyunsaturated double bonds, which are easily oxidized by various factors, subsequently result in obvious changes in appearance, smell, taste of food product and even harmful degradation compounds. Iron is also readily oxidized by factors like fats, lipids and protein which are mainly come from milk and soybean-based nutrition supplement and sprinkles and thus affect the flavor and acceptability of consumers. To soulve these problems, microencapsulation of nutrients and bioactive materials is an effective alternative and thechnique. At present, there are still tremendous shortage needed to conquer in food microencapsulation research, which mainly include Lab technique without potential for scale-up, larger pariticle mean size and low uniformity, poor off-flavour masking ability and stability, microcapsules without controled-release ability and even residual of organic solvent. Based on the problemes and hopes for further application in food fortification and nutrution supplement, the main purpose the study is to prepare fish oil or iron loaed miacapsules through single factor, multiple mathematical model, resonable emperimental design and evaluating methods.Three sections are included in the paper.In the first part, a kind of sucrose easter with a HLB 15 (SE-15) was chosen as the emulsifier for oil in water (O/W) with different concentrations. Turbidity values were used to evaluate the stability of emulsion. Contrast to SE-15 with 0.1% and 0.05%,0.2% and 0.4% are more favourable for stablize O/W emulsion, at last,0.2% was chosen as the optimal concentration under comprehansive consideration including the cost-effective which may be great importance for food industries. In the second part, a two-step premix membrane emulsification combined a two-step solidification were first explored ultilized to prepare fish oil loded aliginate-chitosan microspheres. Response surface method was used for optimize the premeteres in microencapsulation and then fish oil microcapsules were prepared under the optimal conditions, characristics of microspheres showed highly uniform and positive charged in the surface, apart from that, good controlled release was also found in the microcapsules. In the third part, with the purpose to optimize the appropriate technics for preparing ferrous sulfate microcapsules, chitosan and aglinate were chosen as wall meterial and a first tried multiple emulsion was prepared and compared with two othere single emulsion system, the solidification step of Ca2+ followed chitosan show the best result with the highest encapsulation efficiency and intact sturcture and uniformed droplet size.In conclusion, SE-15 with a concentration of 0.2% may be a good alternative to emulsificate O/W emulsion in food industries. Fish oil microemcapsules with good characterizations have the potential for application in fortified food and nutritional supplements.Ferrous sulfate loded alginate-chitosan microcapsules were successfully prepared through a multiple emulsion technique and provide the opportunity for further use in food industires.