Effect of Layer-by-Layer (LbL) encapsulation of nano-emulsified fish oil on their digestibility ex vivo and skin permeability in vitro

Eun Young Jung, Ki Bae Hong, Heung Soo Son, Hyung Joo Suh, Yooheon Park

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)85-89
Number of pages5
JournalPreventive Nutrition and Food Science
Volume21
Issue number2
DOIs
Publication statusPublished - 2016 Jun

Keywords

  • Encapsulation
  • Everted intestine sac
  • Fish oils
  • Franz cell
  • Nano-emulcification

ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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