Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Fish oil stabilisation by microencapsulation with modified cellulose.

Wojciech Kolanowski1, Günther Laufenberg, Benno Kunz

  • 1Faculty of Human Nutrition and Consumer Sciences, Warsaw Agricultural University, ul. Nowoursynowska 159c, 02-774 Warsaw, Poand. kolanowski@sggw.waw.pl

International Journal of Food Sciences and Nutrition
|September 17, 2004
PubMed
Summary

Modified celluloses, like methylcellulose (MC), effectively microencapsulate fish oil using spray-drying. This method enhances omega-3 polyunsaturated fatty acids (PUFA) stability and concentration in powdered fish oil products.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Proto-evidence-based therapeutic nutrition: rediscovering Georges Dujardin-Beaumetz's 19th-century insights for modern clinical nutrition.

Nutrition (Burbank, Los Angeles County, Calif.)·2026
Same author

Prevailing Food Safety and Sustainability Practices in Grocerants: A Cross-Sectional Study in Three Countries.

International journal of food science·2026
Same author

The Impact of Physical Activity at School on the Nutritional Behavior of Overweight Children.

Nutrients·2025
Same author

Changes in BMI and Fat Mass and Nutritional Behaviors in Children Between 10 and 14 Years of Age.

Nutrients·2025
Same author

The Impact of Increased Physical Activity at School on the Nutritional Behavior and BMI of 13-Year-Olds.

Nutrients·2025
Same author

Elevated physical activity at school decreased blood pressure in children aged 10-12 years who were overweight and obese.

Acta paediatrica (Oslo, Norway : 1992)·2024

Area of Science:

  • Food Science and Technology
  • Materials Science
  • Nutritional Biochemistry

Background:

  • Fish oil is a primary source of omega-3 polyunsaturated fatty acids (PUFA), essential nutrients prone to oxidation.
  • Stabilizing PUFA in food products is crucial for maintaining nutritional value and extending shelf life.
  • Modified celluloses are explored as potential coating agents for microencapsulation in food applications.

Purpose of the Study:

  • To investigate the efficacy of modified celluloses as microencapsulating agents for fish oil.
  • To evaluate the impact of modified celluloses on the stability and quality of spray-dried fish oil microcapsules.
  • To compare the performance of methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) in fish oil microencapsulation.

Main Methods:

Related Experiment Videos

  • Fish oil microcapsules were prepared via spray-drying of emulsions containing modified celluloses (MC, HPMC) and maltodextrin.
  • Microcapsule quality was assessed using scanning electron microscopy, encapsulation efficiency, peroxide value, and water solubility.
  • Emulsion properties, including foam formation and stability, were observed during processing.

    • Main Results:

    • Methylcellulose (MC) and hydroxypropyl methylcellulose (HPMC) demonstrated good emulsifying capabilities.
    • High oil retention rates (up to 98.5%) were achieved, indicating effective encapsulation.
    • Powders coated with HPMC showed more structural damage compared to MC.
    • Optimal fish oil concentration for stability was observed around 400.0 g/kg.

    Conclusions:

    • Modified celluloses, particularly MC, are effective coating materials for spray-dried fish oil microcapsules.
    • Microencapsulation using modified celluloses significantly improves the stability and concentration of omega-3 PUFA in powdered fish oil.
    • The choice of modified cellulose impacts the structural integrity and stabilizing effect of the microcapsules.