Acknowledgement of Support

1. Macromolecular Interfaces with Life Sciences Integrative Graduate Education & Research Traineeship Polysaccharide encapsulated omega-3 fatty acid sources for improved incorporation into foods Sabrina Hannah1, Dr. Susan Duncan1, Dr. Rick Davis2, Dr. Joe Marcy1, Dr. Sean O’Keefe1, Dr. Maren Roman3 1Food Science & Technology, 2Chemical Engineering, 3Wood Science & Forest Products Introduction Microcapsule Design & Preparation Omega-3 Fatty Acids Maybe put in EPA and DHA structures? Fish oil (supplied by Ocean Nutrition) is the source for omega-3 fatty acids. Fatty acid analysis by GC-MS indicates that DHA content is XX and the EPA content is YY%. PUT IN THE FATTY ACID ANALYSIS? Lipid Core Wall Materials Preliminary Results Chitosan What about chitosan MW, DA and RS MW???? Chiosan is a copolymer of D-glucosamine and N-acetyl-D-glucosamine joined through (14) linkages. It is derived from chitin, the second most abundant naturally occurring polysaccharide. Chitin, the structural component of crustacean shells and insect exoskeletons (CHECK THIS), is fully acetylated (ALSO CHECK) whereas the amterial is classified as chitosan if it is generally more than X% deacetylated. Chitosan has been demonstrated to have antimicrobial activity, emulsifying abilities, BLAH BLAH BLAH. IS THIS AN APPROPRIATE PLACE TO SAY WHERE THE CHITOSAN CAME FROM? Spray drying is an efficient and well established process in the food industy. 1 High Amylose Starch Liquid feed, in this case an oil-in-water emulsion of the fishoil and polysaccharide wall materials, is pumped into the XLKDL. 2 The feed is forced through anozzle where it is atomized into tiny droplets. REDUNDANT. High amylose starch is a type of resistant starch formed by BLAH BLAH BLAH. It has higher crystallinity than regular starch BLAH BLAH BLAH. Referencess Acknowledgement of Support This material is supported in part by the NSF-IGERT grant under Agreement No. DGE-0333378 (Macromolecular Interfaces with Life Sciences (MILES)).

2. Macromolecular Interfaces with Life Sciences Integrative Graduate Education & Research Traineeship Polysaccharide encapsulated omega-3 fatty acid sources for improved incorporation into foods Sabrina Hannah1, Dr. Susan Duncan1, Dr. Rick Davis2, Dr. Joe Marcy1, Dr. Sean O’Keefe1, Dr. Maren Roman3 1Food Science & Technology, 2Chemical Engineering, 3Wood Science & Forest Products Introduction & Justification: Wall Materials Omega-3 Fatty Acid Source Microcapsule Design Maybe put in EPA and DHA structures? Fish oil (supplied by Ocean Nutrition) is the source for omega-3 fatty acids. Fatty acid analysis by GC-MS indicates that DHA content is XX and the EPA content is YY%. PUT IN THE FATTY ACID ANALYSIS? Chitosan Polysaccharide Wall Lipid Core Chitosan is a biopolymer prepared from partial or complete deacetylation of chitin, the second most abundant naturally occurring polysaccharide. It is a copolymer of D-glucosamine and N-acetyl-D-glucosamine joined through (14) linkages. Chitosan has a number of beneficial properties relevant to use in foods. These include antimicrobial activity, water binding properties, thickening, emulsifying and gelling capabilities, film forming capabilities, and hypocholesterolemic effects.1 The chitosan being evaluated in this project has been donated by Primex Inc. It has a degree of acetylation (DA) of 5% (titration) and a molecular weight of XXXX DO I KNOW THIS? (characterized by Primex). It is anticipated that the polysaccharide shell will prevent oxidation of the lipid by acting as an oxygen barrier. Furthermore, encapsulation with the polysaccharides produces a dry powder that is more easily dispersed in a variety of foods and can help mask undesirable flavors associated with the lipid source. The polysaccharides have functional properties (eg. emulsifiying effects, water binding capabilities) that may result in improved sensory attributes of the supplemented product. (THIS SENTENCE SOUNDS WEIRD< MAYBE JUST IMPROVED texture and overall stability of the product? High Amylose Starch Microcapsule Preparation: Spray Drying Future Work Talk about what analysis you will do, etc. Starch, a biopolymer comprised of D-glucose, is the most common polysaccharide in the diet. In general starch contains linear fractions established through (14) linkages (amylose) and branched fractions which arise from (16) linkages. While most starches are digested in the stomach and small intestines, starches referred to as resistant starches are not digested, and instead act as dietary fibers. High amylose starch is one type of resistant starch. Due to the high amylose content, this starch has higher crystallinity and better film forming properties than other starches. REFERENCE AND MAYBE ADD FOOD USES Spray drying is an efficient and well established process in the food industy. 2 1 The feed is forced through a nozzle where it is atomized. Liquid feed, in this case an emulsion of the fish oil and polysaccharide wall materials, is pumped to the nozzle. Preliminary Results 3 The droplets are exposed to hot air. Moisture evaporates from the droplet surfaces. 4 References 1. No, H.K.; Meyers, S.P.; Prinyawiwatkul, W.; Xu, Z. Applications of chitosan for improvement of quality and shelf life of foods: a review. Journal of Food Science R: Concise Reviews/Hypotheses in Food science. 72 (5) R87-R100. The dried product is separated from the drying medium in the cyclone and collects in the lower chamber. Acknowledgement of Support This material is supported in part by the NSF-IGERT grant under Agreement No. DGE-0333378 (Macromolecular Interfaces with Life Sciences (MILES)). www.buchi.com