Preventive Nutrition and Food Science

  • 제21권2호
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  • Pages.85-89
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  • 2016
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  • 2287-1098(pISSN)
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  • 2287-8602(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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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 (Department of Home Economic Education, Jeonju University) ;
  • Hong, Ki Bae (Department of Public Health Sciences, Graduate School, Korea University) ;
  • Son, Heung Soo (Department of Food Science and Biotechnology, Shin Ansan University) ;
  • Suh, Hyung Joo (Department of Public Health Sciences, Graduate School, Korea University) ;
  • Park, Yooheon (Dongguk University Research Institute of Biotechnology & Medical Converged Science, Dongguk University)
  • 투고 : 2016.03.16
  • 심사 : 2016.04.11
  • 발행 : 2016.06.30
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초록

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.

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참고문헌

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피인용 문헌

  1. Encapsulation of bioactive compounds using nanoemulsions 2017, https://doi.org/10.1007/s10311-017-0663-x