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Microencapsulation of fish oil using supercritical antisolvent process

Karim, Fahim Tamzeedul and Gahfoor, Kashif and Ferdosh, Sahena and Al-Juhaimi, Fahad and Ali, Eaqub and Yunus, Kamaruzzaman and Hamed, Mir Hoseini and Islam, Ashraful and Asif, Mohammad and Sarker, Md. Zaidul Islam (2017) Microencapsulation of fish oil using supercritical antisolvent process. Journal of food and drug analysis, 25 (3). 654 -666. ISSN 1021-9498

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Abstract

In order to improve the encapsulation process, a newly supercritical antisolvent process was developed to encapsulate fish oil using hydroxypropyl methyl cellulose as a polymer. Three factors, namely, temperature, pressure, and feed emulsion rate were optimized using response surface methodology. The suitability of the model for predicting the optimum response value was evaluated at the conditions of temperature at 60�C, pressure at 150 bar, and feed rate at 1.36 mL/min. At the optimum conditions, particle size of 58.35 mm was obtained. The surface morphology of the micronized fish oil was also evaluated using field emission scanning electron microscopy where it showed that particles formed spherical structures with no internal voids. Moreover, in vitro release of oil showed that there are significant differences of release percentage of oil between the formulations and the results proved that there was a significant decrease in the in vitro release of oil from the powder when the polymer concentration was high.

Item Type: Article (Journal)
Additional Information: 7165/58010
Uncontrolled Keywords: HPMC; Microencapsulation; Omega 3; Supercritical Antisolvent
Subjects: Q Science > QD Chemistry
Kulliyyahs/Centres/Divisions/Institutes: Kulliyyah of Science
Depositing User: Professor Dr. Kamaruzzaman Yunus
Date Deposited: 17 Aug 2017 12:16
Last Modified: 17 Aug 2017 12:16
URI: http://irep.iium.edu.my/id/eprint/58010

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