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Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil


This study examined the encapsulation and stabilization of ɷ3 in fish oil into a multi-compartment system consisting of β-cyclodextrins (β-CD) complexation within an oleogel structure, which was further coated with a layer of whey protein isolate (WPI). The formation of β-CD-fish oil complex was confirmed by TGA and FTIR. Particle size and ζ-potential of the oleogel-based O/W emulsion did not change significantly over a 28-day storage period under different pH conditions (pH 3.5-7) and NaCl concentrations (50-500 mg/L). The WPI-coated oleogel and β-CD-fish oil complex were subjected to UVC light exposure and quantified by their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. Results indicated that more than 50 wt% of both EPA and DHA were retained after a 4-h UV exposure period in the WPI-coated system. In addition, sensory evaluation results showed a decreased fish oil odor in the WPI-coated oleogel samples. Overall, the results from this study demonstrated that this oleogel-structured composite incorporating β-CD-fish oil complexes can be formed successfully to retain lipophilic components with decreased undesirable fish oil odor.

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Publication details

The article was received on 19 Jul 2018, accepted on 08 Oct 2018 and first published on 10 Oct 2018

Article type: Paper
DOI: 10.1039/C8FO01446A
Citation: Food Funct., 2018, Accepted Manuscript
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    Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil

    M. Lee, X. Jiang, J. T. Brenna and A. Abbaspourrad, Food Funct., 2018, Accepted Manuscript , DOI: 10.1039/C8FO01446A

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