Preparation of powdered fish oil as a sustained-release formulation

Shigeta Aoki, Kiyotaka Nakagawa, Yasuhiko Hanzawa, Shunsuke Matsumoto, Mitsuaki Akutsu, Norihito Kimizuka, Makoto Shimoyamada, Masazumi Nishikawa, Teruo Miyazawa

Research output: Contribution to journalArticlepeer-review

Abstract

Focusing on the gelatin/transglutaminase cross-linking reaction, we aimed to develop a preparation method for powdered fish oil as a sustained-release formulation. Various combinations of gelatin (containing transglutaminase) and emulsifiers were screened to obtain a high quality powder. The newly developed powder contained high amounts of lipids (74% of dry weight; 152mg docosahexaenoic acid/g, 41mg eicosapentaenoic acid/g); nevertheless, the powder exhibited good oxidation stability. As expected, the powdered fish oil showed slow-release properties in experiments in vitro. This novel powdered fish oil would therefore be useful for nutraceutical applications.

Original languageEnglish
Pages (from-to)467-474
Number of pages8
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume61
Issue number10
DOIs
Publication statusPublished - 2014

Keywords

  • DHA
  • EPA
  • Powdered fish oil
  • Slow-release property

ASJC Scopus subject areas

  • Food Science

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