Enzymatic Synthesis of Phenolic Lipids from Krill Oil in Solvent-Free Media and their Micro-encapsulation

logo_tharos.pngThe “solvent-free krill oil” has become the target for all krill oil manufacturers since Tharos’  first IP in 2009.  Krill oils, except Tharos’, are manufactured using solvents in any stage of their process. And the market has slowly come up rejecting that fact.

This is Sara Aziz 2013 thesis submitted to the Faculty of Graduate Studies and Research in Canada (PhD Thesis).

Using the complex coacervation method, the microencapsulation of esterified krill oil (EKO) resulted in a high encapsulation efficiency (EE). The presence of phenolic acids and phenolic lipids in the esterified oil had an impact on the electrostatic interactions in the system. The pH of gelatin (GE)-gum arabic (GA) affected the morphology, encapsulation efficiency and storage stability of the capsules by influencing the balance of the molecules charges in the process. The GE-GA capsules design was effective in delaying the oxidative degradation of EKO. This encapsulation design could lay the ground for the use of EKO as nutraceuticals and as antioxidant additive in food products.

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