Developing Microencapsulated Fish Oil Powder from Alaska Salmon Oil for Nutraceutical Markets
Investigator
- Subramaniam Sathivel, Food Science Department, Louisiana State University Agricultural Center
Graduate students
- Jose Estrada
- Waheeda Mohideen
- Huaixia Yin
Synopsis
The value of Alaska salmon oil can be increased through purification and encapsulation for use as oil powders for the human-grade food industry. This study will develop an encapsulation delivery system for salmon oil and enriched salmon oil for use as food ingredients. Unrefined salmon oil will be purified using adsorption technology. Purified salmon oil will be evaluated for fatty acid profiles, free fatty acid content, lipid classes, peroxide values, thermal stability, melting point, specific heat capacity, and other properties. The polyunsaturated fatty acid (DHA and EPA) content of salmon oil will be enriched and optimized using enzyme-based technologies. Salmon oil and DHA- and EPA-enriched salmon oil fractions will be encapsulated with protein and/or carbohydrate to produce dry, flowable oil powders. The salmon oil powders will be evaluated for shelf-life stability, sensory quality, nutritional properties, product acceptance, and market potential.
Overview
The issue
The value of Alaska salmon oil can be increased through purification and encapsulation for use as oil powders for the human-grade food industry. This study will develop an encapsulation system for enriched salmon oil for use as food ingredients.
Why is this an Alaska Sea Grant project?
Developing new seafood products that wisely use Alaska’s marine resources to broaden the economic diversity of coastal communities is a central objective of Alaska Sea Grant.
How will researchers conduct their study?
Salmon oil will be purified using adsorption technology. Purified salmon oil will be evaluated for fatty acid profiles, free fatty acid content, lipid classes, peroxide values, thermal stability, melting point, specific heat capacity, and other properties. The polyunsaturated fatty acid (DHA and EPA) content of salmon oil will be enriched and optimized using enzyme-based technologies. Salmon oil and DHA- and EPA-enriched salmon oil fractions will be encapsulated with protein and/or carbohydrate to produce dry, flowable oil powders. The salmon oil powders will be evaluated for shelf-life stability, sensory quality, nutritional properties, product acceptance, and market potential.
Project status
Under way
Research collaborators
University of Alaska Fairbanks Fishery Industrial Technology Center
Louisiana State University Food Science Department
Alaska Fisheries Byproducts Utilization Program
U.S. Department of Agriculture, Agricultural Research Service and Cooperative State Research, Education, and Extension Service
Results
What researchers learned
During 2007, salmon oil was purified using adsorption technology, and analyzed for physical, chemical, and nutritional properties. Based on these results, a manuscript was published in the June 2009 Journal of Food Engineering, entitled "Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process" [PDF]. Work progresses on this project to enrich the DHA and EPA content of salmon oil using enzyme-based technologies, and to develop salmon oil and DHA and EPA enriched salmon oil dry powders using microencapsulation technology.
