Microencapsulating bioactive compounds, such as polyunsaturated fatty acids (PUFA), in dry cross-linked alginate serves to enhance their shelf life, mask unwanted flavors and odors, facilitate their incorporation into food products, and provide an intestinal release mechanism. Alginate microencapsulation is challenging to implement at industrial scale, but a recently developed process provides scalability by accomplishing alginate cross-linking in situ during spray drying. This study investigated how formulation variables affect the oxidative stability of fish oil in cross-linked alginate microcapsules (CLAMs) prepared via this industrially scalable process. Storage stability of PUFA from fish oil was prolonged by microencapsulation in CLAMs, relative to nonencapsulated fish oil. Neither the choice of emulsifier (Tween 80 or whey protein isolate) nor the extent of alginate cross-linking influenced the duration of storage stability of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). However, the retention of EPA and DHA during spray drying was significantly lower for CLAMs prepared with Tween 80. The addition of n-octenyl succinic anhydride (OSA) modified starch into spray-drying formulations improved the storage stability of microencapsulated fish oil. With increasing OSA-starch content in CLAMs, surface oil content decreased, particle size and powder yield increased, and PUFA storage stability increased. Despite OSA-starch being the majority component, OSA-starch CLAMs exhibited gastrointestinal release properties more akin to CLAMs than control OSA-starch microcapsules. OSA-starch CLAMs retained fish oil cargo in simulated gastric fluid and released it in simulated intestinal fluid, while OSA-starch microcapsules completely released cargo in either fluid. Overall, OSA-starch CLAMs show promise as an industrial-scale system for stabilizing PUFA while providing an enteric delivery mechanism.

中文翻译：

---

鱼油在喷雾干燥过程中通过原位内部胶凝作用交联的海藻酸钙微胶囊中鱼油的稳定性

在干燥的交联海藻酸盐中微囊化生物活性化合物（例如多不饱和脂肪酸（PUFA））的作用是延长其保质期，掩盖不想要的味道和气味，促进其掺入食品中并提供肠道释放机制。藻酸盐微囊化在工业规模上实施具有挑战性，但是最近开发的方法通过在喷雾干燥过程中完成藻酸盐交联原位而提供了可扩展性。这项研究调查了配方变量如何影响通过该工业可扩展方法制备的交联藻酸盐微胶囊（CLAM）中鱼油的氧化稳定性。与未包封的鱼油相比，微囊包封在CLAM中可延长鱼油中PUFA的储存稳定性。乳化剂（吐温80或乳清蛋白分离物）的选择或藻酸盐交联的程度都不会影响二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的储存稳定性。但是，对于用Tween 80制备的CLAM，在喷雾干燥过程中EPA和DHA的保留率明显较低。将正辛烯基琥珀酸酐（OSA）改性的淀粉添加到喷雾干燥制剂中可改善微囊化鱼油的储存稳定性。随着CLAM中OSA淀粉含量的增加，表面油含量降低，粒度和粉末收率提高，PUFA储存稳定性提高。尽管OSA淀粉是主要成分，但OSA淀粉CLAM与对照OSA淀粉微胶囊相比，具有更类似于CLAM的胃肠道释放特性。OSA淀粉CLAM将鱼油货物保留在模拟胃液中，并在模拟肠液中释放，而OSA淀粉微囊则完全在两种液体中释放货物。总体而言，OSA淀粉CLAM有望作为一种工业规模的系统来稳定PUFA，同时提供一种肠溶递送机制。