Development of Innovative Lipid-based Materials for Encapsulation of Bioactive Ingredients

Abstract

This report is based on studies that were aimed at developing innovative emulsifiers for use in emulsion-based systems, which can deliver omega-3 rich oils into food products. The emulsifiers have been designed to have antioxidant properties, which can provide increased oxidative stability to the emulsified oil. The synthesis of the emulsifiers has been based on the use of saccharides originating from alginate; a cheap and abundant marine polysaccharide. The strategy has been to enzymatically depolymerize alginate, followed by modification of the alginate saccharides with hydrophobic moieties. In this study, the alginate saccharides have been characterized, and it has been found, that these saccharides have excellent antioxidative properties, making them good starting materials for the development of the desired emulsifiers. Work is ongoing to modify the alginate saccharides for the production of emulsifiers, which will be applied in the formation of oil-in-water emulsions. These emulsions will be characterized, with special focus on their physical stability and the oxidative stability of the emulsified oil.