Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

Vahidmoghadam, Farideh; Pourahmad, Rezvan; Mortazavi, A; Davoodi, Daryoush; Azizinezhad, Reza

doi:10.1590/fst.22618

Cited by 19 publications

(12 citation statements)

References 31 publications

(40 reference statements)

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“…Recently, the type and concentration of biopolymers as wall materials affected the droplet size, zeta potential, pH, moisture, surface oil content and encapsulation efficiency for nanoencapsulation of Freez dried nanoencapsulated fish oil (Vahidmoghadam et al, 2019). The mean pH of whole, gutted, and fillets of Dicentrarchus labrax were 6.46 ± 0.002, 6.45 ± 0.001, and 6.45 ± 0.002, respectively (Baygar & Alparslan, 2015).…”

Section: Ph Valuesmentioning

confidence: 99%

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

et al. 2022

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It was reported that Rubian (tiger shrimp) Penaeus semislcatus, which is consumed as a regular part of the diet in the Arabian Gulf, could be beneficial due to its high content of phosphorus, zinc, calcium, copper, magnesium, and protein (Musaiger & D'Souza, 2008). The quality of fish and fish products is multifaceted and includes a wide range of issues, such as safety and freeness from health risks, nutritional value or quality, convenience, availability, and integrity, as well as the freshness of fish, sensory characteristics, physical features, type, and quantity of products. Furthermore, fishing, storage, handling, processing, and procedures, in addition to conditions such as time and temperature that affect the fish products' safety and quality are significant factors (Abbas et al., 2008). A lack of information about the enhanced fish management and postharvest processes contributes to low-quality fish products and fisheries (Food and Agriculture Organization, 2020). In order to be confident about health and safety, it is essential to maintain high levels of fish quality throughout the whole food chain, from catching to consumption (Hyldig & Green-Petersen, 2005), Consumers' requests for excellent, healthy, and safe foods is growing globally (Sen, 2005). Fish meat and seafood products are moderately unsteady in fresh and frozen preservation. The organoleptic characteristics of fish occur quickly due to multiple factors. Biochemical (i.e., enzymatic) changes and microbial effects yield quantifiable alterations in fish during fresh (iced) storage, while frozen preservation induces physical, chemical, and biochemical reactions that reduce fish quality (Woyewoda et al., 1986). Fish foods are known carriers of health risks, such as foodborne disease microbes including Salmonella sp., Vibrio sp., fungi, parasites,

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Section: Ph Valuesmentioning

confidence: 99%

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

et al. 2022

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“…This led to a larger extent of oxidation and a higher PV. During storage, PV of the fermented milk samples significantly (p<0.05) increased but the sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier had the lowest PV, because this nanocapsule had the highest EE and as mentioned earlier, this parameter reflects the presence of oil on the particle surfaces and the ability of the wall to prevent the oil from being released (Vahid Moghadam et al, 2019). The higher the EE, the lower the surface oil content and hence, the lower the oxidation rate and the smaller the PV so that the PV of the sample with 25% wall material and 4% emulsifier was equal to that of the control on the first day of storage.…”

Section: Resultsmentioning

confidence: 79%

Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

Moghadam¹,

Pourahmad²,

Mortazavi³

et al. 2019

Food Sci Anim Resour

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Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

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“…It indicated that the homogenization process produced good emulsion stability, the wall material could entrap the core material, and prevent damage during the spray drying process. Reineccius (2004), Li et al (2016), andVahidmoghadam et al (2019) stated that one of the important parameters to determine good encapsulation process was surface oil content and encapsulation efficiency because it was related to the quality of the resulting capsule structure.…”

Section: Carotenoid Contentmentioning

confidence: 99%

“…Arabic gum and whey protein concentrate were used for wall material due to their high encapsulation efficiency and good volatile retention (Carneiro et al, 2013;Kumalasari and Budhiyanti, 2015;Hidayat et al, 2016;Vahidmoghadam et al, 2019). Arabic gum has been utilized as a wall material in various encapsulation processes, for example, in the microencapsulation and nanoencapsulation of oils, volatile bioactive chemicals, and flavorings, among other applications (Krishnan et al, 2005;Soottitantawat et al, 2005;Fang et al, 2005;Vaidya et al, 2006) and Prata et al (2013) also found that whey protein concentrates had the greatest emulsifying potential.…”

Section: Introductionmentioning

confidence: 99%

Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate

Alfionita

Budhiyanti

Ekantari

2022

JIPK

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Highlight ResearchThe homogenization process affected the particle size reductionThe homogenization process using both High Speed Homogenizer and Ultrasound had a smaller particle size and the highest efficiency in encapsulation AbstractArthrospira platensis contains a high concentration of carotenoids mainly 80 % β-carotene. The use of β-carotene in functional food and nutritional supplements was constrained by its lack of chemical and physical stability. Therefore, efforts were needed to protect carotenoids from damage by using an encapsulation system. The emulsion preparation before the encapsulation process had an influence on the stability of the oil-in-water emulsion. Various methods were used to prepare emulsions, such as high shear homogenizers (HSH) and ultrasound (US) treatment. The homogenization step was critical because it influenced the chemical stability of any encapsulated compounds. The purpose of this work was to generate nanocapsules of β-carotene with minimum carotenoid degradation, high efficiency of encapsulation, and small particle size, with variation in the homogenization process. This study consisted of 5 treatments, including the homogenization processes used HSH 24.000 rpm for 90 s ; HSH 24.000 rpm for 60 s, amplitude 55 % for 120 s ; amplitude 94 % for 138 s ; amplitude 55 % for 138 s ; and amplitude 55 % for 120 s . Each parameter was analysed by ANOVA followed by Tukey pairwise comparisons with 95% confidence level and p<0.05. The particle size was influenced by the emulsification process, such as homogenization treatment, homogenization time, amplitude, and time of sonication. The sample that was homogenized using both HSH and US had a smaller particle size and the highest efficiency in encapsulation than others. The combination of homogenization process could decrease particle size.

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Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials

Cited by 19 publications

References 31 publications

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

Chemical and microbiological quality of imported chilled, frozen, and locally cultured fish in Saudi Arabian markets

Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

Effect of Homogenization Process on the Production of Arthrospira platensis Carotenoid Nanocapsules Encapsulated with Arabic Gum and Whey Protein Concentrate

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