Benno Kunz | PubMed Health

PubMed2004

Fish oil stabilisation by microencapsulation with modified cellulose.

Fish oil is the richest dietary source of long-chain omega-3 polyunsaturated fatty acids (PUFA). Stabilisation of omega-3 PUFA against oxidation is an important task in food processing. The ability of modified celluloses to act as microencapsulating agents for fish oil was investigated. Fish oil microcapsules were produced by spray-drying of homogenised emulsions containing modified celluloses and maltodextrin as coating materials. The quality of microcapsules was evaluated by scanning electron microscopy, determination of encapsulation efficiency, peroxide value during storage and solubility in water. Methylocellulose (MC) and hydroxypropyl methylocellulose (HPMC) showed good emulsifying properties. Homogenisation of emulsions resulted in creation of high amount of stable foam. More damage occurred in the powders coated with HPMC. The oil retention level was very high, 98.5% (i.e. up to 400.0 g/kg ready powder). Samples with fish oil content of approximately 500.0 g/kg exhibited more structural damage impairing the stabilisation effect. This study indicates that the use of modified cellulose, especially MC, as a coating material for the preparation of spray-dried fish oil microcapsules improves the stability and the concentration of fish oil in the powder.

Cellulose↗

PubMed2003

Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations.

Waste can contain many reusable substances of high value. Depending on there being an adequate technology this residual matter can be converted into commercial products either as raw material for secondary processes, as operating supplies or as ingredients of new products. Numerous valuable substances in food production are suitable for separation and recycling at the end of their life cycle, even though present separation and recycling processes are not absolutely cost efficient. In Part A a need statement is visualised--based on a holistic concept of food production--for the vegetable industry, recording occurrence, quantities and utilisation of the residual products. A literature survey, covering more than 160 articles from all over the world, plus our own investigations summarises the latest knowledge in the above-mentioned field and outline prospects for future economic treatment of vegetable 'co-products'. The main goal of a clean production process is demonstrated by three practical implementations in Part B: 1. Upgrading of vegetable residues for the production of novel types of products: multifunctional food ingredients in fruit juice and bakery goods. 2. Bioconversion via solid-state fermentation: vegetable residues as an exclusive substrate for the generation of fruity food flavours. 3. Conversion of vegetable residues into operating supplies: bioadsorbents for waste water treatment. The investigations are promising with regard to future application in the mentioned industrial branch. The outlined concept can be naturally transferred to several areas of industrial food production. The intentions of this research area are located at the development of techniques, which fulfil the conditions of environmental protection with costs to a minimum. The prospect of several new niche markets is worthwhile indeed.

Conservation of Natural Resources↗