Garlic-skin cellulose nanocrystals combined with soy protein isolate encapsulated fish oil. The 10% fish oil, 3% GCNC and 7% SPI formulation achieved 65.77% encapsulation, the best powder flow in the experiment, oxidation below the chosen threshold and greater simulated intestinal than gastric release. It valorises biomass but has not been tested in real foods or people.
Key findings
- The 10% fish oil, 3% GCNC and 7% SPI formulation achieved 65.77 ± 1.10% encapsulation, Carr's Index 20.65 ± 0.29% and Hausner Ratio 1.23 ± 0.05. TBARS was 2.42 ± 0.08 mg MDA/kg oil, below the stated threshold of 3, while gastric release was 28.04-55.28% versus intestinal release of 64.38-77.62%.
Why this matters globally
The concept links circular bioeconomy with functional foods by turning agricultural residue into a protective carrier for oxidation-sensitive oil.
Thai researcher contribution
RMUTL researchers collaborated with Chiang Mai University's plant-bioactive, postharvest and Agro BCG units across materials, food formulation and digestion assessment.
Limitations to consider
In-vitro digestion is not human bioavailability. Sensory quality, fishy odour, long-term food stability, nanocellulose safety, soy allergenicity, cost and environmental burden of GCNC production remain unknown. One TBARS threshold does not establish full product shelf life.