Natamycin

1

Polysaccharide encapsulated omega-3 fatty acid
sources for improved incorporation into foods
Sabrina Hannah1, Dr. Susan Duncan1, Dr. Rick
Davis2, Dr. Joe Marcy1, Dr. Sean OKeefe1, Dr.
Maren Roman3 1Food Science Technology,
2Chemical Engineering, 3Wood Science Forest
Products
Introduction
Microcapsule Design Preparation
Omega-3 Fatty Acids Maybe put in EPA and DHA
structures? Fish oil (supplied by Ocean
Nutrition) is the source for omega-3 fatty acids.
Fatty acid analysis by GC-MS indicates that DHA
content is XX and the EPA content is YY.
PUT IN THE FATTY ACID ANALYSIS?
Lipid Core
Wall Materials
Preliminary Results
Chitosan
What about chitosan MW, DA and RS MW????
Chiosan is a copolymer of D-glucosamine and
N-acetyl-D-glucosamine joined through ?(1?4)
linkages. It is derived from chitin, the second
most abundant naturally occurring polysaccharide.
Chitin, the structural component of crustacean
shells and insect exoskeletons (CHECK THIS), is
fully acetylated (ALSO CHECK) whereas the
amterial is classified as chitosan if it is
generally more than X deacetylated. Chitosan
has been demonstrated to have antimicrobial
activity, emulsifying abilities, BLAH BLAH BLAH.
IS THIS AN APPROPRIATE PLACE TO SAY WHERE THE
CHITOSAN CAME FROM?
Spray drying is an efficient and well established
process in the food industy.
1
High Amylose Starch
Liquid feed, in this case an oil-in-water
emulsion of the fishoil and polysaccharide wall
materials, is pumped into the XLKDL.
2
The feed is forced through anozzle where it is
atomized into tiny droplets. REDUNDANT.
High amylose starch is a type of resistant starch
formed by BLAH BLAH BLAH. It has higher
crystallinity than regular starch BLAH BLAH BLAH.

Referencess
Acknowledgement of Support This material is
supported in part by the NSF-IGERT grant under
Agreement No. DGE-0333378 (Macromolecular
Interfaces with Life Sciences (MILES)).
2

Polysaccharide encapsulated omega-3 fatty acid
sources for improved incorporation into foods
Sabrina Hannah1, Dr. Susan Duncan1, Dr. Rick
Davis2, Dr. Joe Marcy1, Dr. Sean OKeefe1, Dr.
Maren Roman3 1Food Science Technology,
2Chemical Engineering, 3Wood Science Forest
Products
Introduction Justification
Wall Materials
Omega-3 Fatty Acid Source
Microcapsule Design
Maybe put in EPA and DHA structures? Fish oil
(supplied by Ocean Nutrition) is the source for
omega-3 fatty acids. Fatty acid analysis by
GC-MS indicates that DHA content is XX and the
EPA content is YY. PUT IN THE FATTY ACID
ANALYSIS?
Chitosan
Polysaccharide Wall
Lipid Core
Chitosan is a biopolymer prepared from partial or
complete deacetylation of chitin, the second most
abundant naturally occurring polysaccharide. It
is a copolymer of D-glucosamine and
N-acetyl-D-glucosamine joined through ?(1?4)
linkages. Chitosan has a number of beneficial
properties relevant to use in foods. These
include antimicrobial activity, water binding
properties, thickening, emulsifying and gelling
capabilities, film forming capabilities, and
hypocholesterolemic effects.1 The chitosan
being evaluated in this project has been donated
by Primex Inc. It has a degree of acetylation
(DA) of 5 (titration) and a molecular weight of
XXXX DO I KNOW THIS? (characterized by Primex).
It is anticipated that the polysaccharide shell
will prevent oxidation of the lipid by acting as
an oxygen barrier. Furthermore, encapsulation
with the polysaccharides produces a dry powder
that is more easily dispersed in a variety of
foods and can help mask undesirable flavors
associated with the lipid source. The
polysaccharides have functional properties (eg.
emulsifiying effects, water binding capabilities)
that may result in improved sensory attributes of
the supplemented product. (THIS SENTENCE SOUNDS
WEIRDlt MAYBE JUST IMPROVED texture and overall
stability of the product?
High Amylose Starch
Microcapsule Preparation Spray Drying
Future Work
Talk about what analysis you will do, etc.
Starch, a biopolymer comprised of D-glucose, is
the most common polysaccharide in the diet. In
general starch contains linear fractions
established through ?(1?4) linkages (amylose) and
branched fractions which arise from ?(1?6)
linkages. While most starches are digested in
the stomach and small intestines, starches
referred to as resistant starches are not
digested, and instead act as dietary fibers.
High amylose starch is one type of resistant
starch. Due to the high amylose content, this
starch has higher crystallinity and better film
forming properties than other starches.
REFERENCE AND MAYBE ADD FOOD USES
Spray drying is an efficient and well established
process in the food industy.
2
1
The feed is forced through a nozzle where it is
atomized.
Liquid feed, in this case an emulsion of the fish
oil and polysaccharide wall materials, is pumped
to the nozzle.
Preliminary Results
3
The droplets are exposed to hot air. Moisture
evaporates from the droplet surfaces.
4
References 1. No, H.K. Meyers, S.P.
Prinyawiwatkul, W. Xu, Z. Applications of
chitosan for improvement of quality and shelf
life of foods a review. Journal of Food Science
R Concise Reviews/Hypotheses in Food science.
72 (5) R87-R100.
The dried product is separated from the drying
medium in the cyclone and collects in the lower
chamber.
Acknowledgement of Support This material is
supported in part by the NSF-IGERT grant under
Agreement No. DGE-0333378 (Macromolecular
Interfaces with Life Sciences (MILES)).
www.buchi.com