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Updated: Feb 19, 2026
Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric
Liu Shi1, Sarah K Beamer2, Hong Yang3
1Animal and Nutritional Sciences, PO Box 6108, West Virginia University, Morgantown, WV, USA; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Abstract:
This study determined feasibility of krill protein isolated with isoelectric solubilization/precipitation (ISP) as wall material to microencapsulate krill oil by freeze-drying. Effects of krill oil/krill protein ratio on properties of microcapsules were investigated. With increased ratio, crude protein of microcapsules decreased, while total lipid increased. Although microcapsule oil loading capacity increased, loading and encapsulation efficiencies decreased. Thin layer chromatography (TLC) confirmed abundance of phospholipids, which are amphiphilic; and thus, resulted in stable emulsion (emulsion stability index). Microcapsules contained ω-3 polyunsaturated fatty acids (PUFAs) at 43-60, including eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) at 28-41 and 9-11 g/100g of total FAs, respectively. SDS-PAGE electrophoresis revealed proteolysis of ISP krill protein, probably causing reduced loading and encapsulation efficiencies. SEM showed that krill oil/krill protein ratio affected surface microstructure. ISP krill protein showed potential as a wall material to microencapsulate krill oil; and thus, expand application of krill oil/protein for human consumption.
