ArticleMolecules (Basel, Switzerland)2025
Effect of High-Pressure Homogenization and Wall Material Composition on the Encapsulation of Polyunsaturated Fatty Acids from Fish Processing.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation.Comprehensive reviews in food science and food safety · 2026Review
- Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems.Frontiers in nutrition · 2026Review
- Polymer- and Lipid-Based Nanostructures for Wound Healing with Barrier-Resolved Design.Pharmaceutics · 2025Review
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Authors and funding
4 authors.
Funding
Abstract
Fish oil, a rich source of omega-3 polyunsaturated fatty acids (PUFA), is a vital nutritional component, but considering its susceptibility to oxidation, it could benefit from an effective encapsulation system. This study aims to optimize high-pressure homogenization (HPH) parameters (pressure, number of passes) and wall material composition to maximize the encapsulation efficiency (EE) of fish oil, using different concentrations of maltodextrin with Arabic gum or sodium alginate. Key metrics such as emulsion droplet size, encapsulation efficiency, color, and oxidation in the final freeze-dried product were evaluated. Optimal values were achieved at 60 MPa, resulting in the lowest mean droplet diameter (369.4 ± 3.8 nm) and narrow distribution (0.197 ± 0.011) of the fish oil micelles prepared with a mixture of Tween80 and sodium caseinate as an emulsifier, without significant oxidation after four cycles of homogenization, while 80 MPa led to the highest EE (up to 95.6%), but increased oxidation. The combination of 10%
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