Abstract

Title : DEVELOPMENT OF THE HEALTHY BEVERAGE OF FISH OIL USING THE LIPID MATRIX TECHNIQUE
By : AMPAIPAN CHUAMTHAISONG VARAPORN SRISUNGWAN, PRASITTICHAI POONPHOL
Degree : BACHELOR OF PHARMACY
Advisor : WARISADA SILA-ON, Ph.D
Keywords : FISH OIL, OMEGA-3, DRIED POWDER BEVERAGE, LIPID MATRIX
   
Omega-3-polysaturated fatty acid is an essential fatty acid in fish oil and it is important for human physiology and functional cells. However, it is unflavored from the consumer due to its displeased smell. The objective of the present study was to develop the formulation of healthy beverage of fish oil using the lipid matrix technique to mask the unpleasant smell. In preliminary study, the influence of type and amount of waxes, emulsifier and the ratio between wax and fish oil on the smell masking efficacy were studied. The results showed that the formula composed of 10% w/w precirol ATO 5, 2% w/w polysorbate 80 and 2=1 ratio of precirol ATO 5 and fish oil giving an appropriate formula. The lipid matrix was dried by freeze drying technique. DSC thermogram and powder X-ray diffraction pattern of dried lipid matrix illustrated the amorphous powder. However, the redispersity of dried powder in vehicle is poor. Thus, further study for improving the redispersity of dried powder and quantify the active compound in the formula are necessary.
   
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