Abstract
Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.
Original language | English |
---|---|
Pages (from-to) | 85-89 |
Number of pages | 5 |
Journal | Preventive Nutrition and Food Science |
Volume | 21 |
Issue number | 2 |
DOIs | |
Publication status | Published - 2016 Jun 1 |
Fingerprint
Keywords
- Encapsulation
- Everted intestine sac
- Fish oils
- Franz cell
- Nano-emulcification
ASJC Scopus subject areas
- Food Science
- Nutrition and Dietetics
Cite this
Effect of Layer-by-Layer (LbL) encapsulation of nano-emulsified fish oil on their digestibility ex vivo and skin permeability in vitro. / Jung, Eun Young; Hong, Ki Bae; Son, Heung Soo; Suh, Hyung Joo; Park, Yooheon.
In: Preventive Nutrition and Food Science, Vol. 21, No. 2, 01.06.2016, p. 85-89.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Effect of Layer-by-Layer (LbL) encapsulation of nano-emulsified fish oil on their digestibility ex vivo and skin permeability in vitro
AU - Jung, Eun Young
AU - Hong, Ki Bae
AU - Son, Heung Soo
AU - Suh, Hyung Joo
AU - Park, Yooheon
PY - 2016/6/1
Y1 - 2016/6/1
N2 - Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.
AB - Omega-3 rich fish oils are extremely labile, thus requiring control of oxidation and off flavor development. A recently proposed emulsification method, layer-by-layer (LbL) deposition, was found to be a plausible method to enhance the characteristics of bioactive ingredients, especially lipids. The present work was designed to test the possibility of enhancing the uptake and utilization of omega-3 fatty acids present in fish oil. The bioavailability of nano-emulsified fish oil was monitored in terms of intestinal absorption as well as skin permeability by using the everted intestinal sac model and Franz cell model. The skin permeability and intestinal absorption characteristics was significantly improved by LbL emulsification with lecithin/chitosan/low methoxypectin. Multilayer encapsulation along with nano-emulsification can be a useful method to deliver biologically active lipids and related components, such as fish oil. The protective effect of this tool from lipid oxidation still needs to be verified.
KW - Encapsulation
KW - Everted intestine sac
KW - Fish oils
KW - Franz cell
KW - Nano-emulcification
UR - http://www.scopus.com/inward/record.url?scp=84978955083&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84978955083&partnerID=8YFLogxK
U2 - 10.3746/pnf.2016.21.2.85
DO - 10.3746/pnf.2016.21.2.85
M3 - Article
AN - SCOPUS:84978955083
VL - 21
SP - 85
EP - 89
JO - Preventive Nutrition and Food Science
JF - Preventive Nutrition and Food Science
SN - 2287-1098
IS - 2
ER -