Abstract
In the present study encapsulation of fish bone powder (FBP) by means of a polymeric coating that is introduced with the help of air suspension coating that inhibits the unpleasant smell of this product and makes it more palatable. Solubility tests, swelling index, excipient interaction studies, headspace gas retention, olfactory sensation tests, GC-MS analysis and powder flow properties of coated and non-coated FBP samples were performed. A blend of Eudragit L100–55 and Eudragit RSPO was prepared in a 70:30 ratio, which provided effective odour masking and improved mouthfeel. Headspace GC–MS analysis revealed a significant reduction in trimethylamine (TMA) levels from 156 ppm in uncoated fish bone powder (FBP) to 32.6 ppm in Eudragit L100–55–coated samples, representing the highest odour suppression among the tested coatings. Besides, sulfur-based volatile compounds were effectively suppressed by the coating in showing its efficacy in odour control. This strategy can enhance patient adherence by improving the odour acceptability of FBP and may serve as a basis for its future formulation development.
Introduction
The development of oral dosage forms has recently seen a growing emphasis on optimizing formulation strategies, refining manufacturing processes, and selecting appropriate excipients to improve the bioavailability of active pharmaceutical ingredients. In addition to these advancements, considerable research has been dedicated to enhancing the sensory attributes of formulations particularly for those substances with unpleasant tastes or odors (Fating et al., 2022). FBP is one such example. FBP is a nutrient-rich, cost-effective form of essential amino acids which are useful to patients experiencing protracted muscular damage. However, the intense and unpleasant odour significantly restricts its application as a nutraceutical because of its rejection by the patients that instead prefer taking more palatable supplements. FBP has a very pungent odour and thus cannot be used in nutrient powder or even drinks hence the necessity of having efficient odour-masking tactics. (Abdel-Moemin and Abdel-Rahman, 2022, Kari et al., 2022). This offensive smell mainly arises from the presence of sulphur based amino acids and volatile organic compounds (VOCs), including TMA, dimethyl sulfide, and hydrogen sulfide. Because of its disagreeable odour, FBP is rarely offered in powder-based products such as nutritional powders or drink mixes (Khairi et al., 2024, Murugan et al., 2024). To address this issue, various odour-masking strategies have been investigated, such as spray drying, complexation, addition of flavoring agents, incorporation of reducing or adsorbing agents, and surface coating techniques (Athar Alli, 2022, Goślińska, 2023, Iheonye, 2022). Among these, air suspension coating, also known as fluidized bed coating has demonstrated particular promise in providing an effective barrier against the release of volatile compounds in solid formulations (Duong et al., 2022). This coating technique works by atomizing a coating liquid onto a bed of fluidized particles, with cyclic spraying and drying promoting the formation of a continuous, uniform film over each particle (Lipin and Lipin, 2022, Olsen, 2022, Schmidt and Peukert, 2022).
Its success depends on multiple operational factors, including atomization pressure, particle size and morphology, coating solution properties, and the dynamics of the coating chamber. For instance, increased atomization pressure leads to finer spray droplets, which may dry too rapidly and lower coating efficiency making careful control of process conditions essential for optimal results (Lipin and Lipin, 2022, Song et al., 2024).
Gas Chromatography-Mass Spectrometry (GC-MS) was used to evaluate odour masking due to its reliable and sensitive in detecting and quantifying odorous compounds (Chin et al., 2017). Comparing the odorous compounds profiles of uncoated and coated FBP samples can provide direct evidence of odour reduction, with diminished peak intensities reflecting effective encapsulation of volatile odorants. This study is designed to develop and optimize an air suspension coating method for FBP with the goal of minimizing its offensive odour and improving its palatability as a nutritional supplement. A key focus is on understanding how atomization pressure affects the coating process and assessing odour reduction through GC-MS analysis to determine the technique effectiveness (Bartsch et al., 2016).
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Materials
FBP was procured as a gift sample from Eklavya Biotech Private Limited, Kamraj Nagar, Mumbai, Maharashtra, India. The material was produced from cleaned and defatted fish bones of Tilapia nilotica (Mixed skeletal bones), selected due to their wide availability and cost-effectiveness, using a standardized thermal processing step followed by mechanical milling. The resulting powder was sieved to obtain a particle size below 250 µm and stored in airtight containers at room temperature.
Umesh Kumar Atneriya, Virendra Singh Yadav, Optimization of air suspension coating for odour masking of fish bone powder: A nutritional formulation-based approach, Food and Humanity, Volume 7, 2026, 101321, ISSN 2949-8244, https://doi.org/10.1016/j.foohum.2026.101321.
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