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Related Experiment Video

Updated: Jun 23, 2026

Generation of Alginate Microspheres for Biomedical Applications

Generation of Alginate Microspheres for Biomedical Applications

Published on: August 12, 2012

Tween emulsifiers improved alginate-based dispersions and ionic crosslinked milli-sized capsules.

Yulu Zheng^1,2, Ye Zi², Cuiping Shi¹

¹Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, China.

NPJ Science of Food

|June 27, 2023

Summary

Blending Tween surfactants with alginate improved fish oil encapsulation stability and oxidative resistance. Specific Tween properties influenced loading, efficiency, and in vitro digestion, enhancing fish oil

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Area of Science:

Food Science and Technology
Materials Science
Biochemistry

Background:

Alginate-based encapsulation is crucial for stabilizing oils like fish oil.
Surfactants can modify the properties of these encapsulation systems.
Understanding surfactant interactions is key to optimizing oil delivery and bioavailability.

Purpose of the Study:

To investigate the impact of Tween series surfactants (20, 40, 60, 80) on fish oil-encapsulated alginate systems.
To evaluate how Tween blending affects emulsion properties, capsule characteristics, and fish oil stability.
To determine the influence of Tween structure on encapsulation efficiency and in vitro digestion.

Main Methods:

Preparation of sodium alginate dispersions and calcium alginate capsules with fish oil.
Incorporation and evaluation of Tween 20, 40, 60, and 80 as blending agents.
Analysis of creaming stability, particle size, water content, and surface morphology.
Assessment of fish oil loading capacity, encapsulation efficiency, oxidative stability, and in vitro release.

Main Results:

Tween 80 demonstrated superior emulsifying properties compared to Span 80.
All Tween series enhanced creaming stability over alginate alone.
Capsule size remained unchanged, but water content decreased with Tween addition.
Fish oil loading and encapsulation efficiency varied based on Tween's hydrophilic and fatty acid components.
Tween blending improved fish oil oxidative stability.
Tween surfactants with saturated fatty acids increased free fatty acid release during digestion.

Conclusions:

Tween series surfactants effectively enhance the stability and oxidative resistance of fish oil-encapsulated alginate.
The specific chemical structure of Tween surfactants dictates their performance in encapsulation and affects fish oil bioavailability.
This research offers novel processing strategies for improving the biological efficacy of fish oil through optimized alginate encapsulation.