Chitosan-Based Anti-Oxidation Delivery Nano-Platform: Applications in the Encapsulation of DHA-Enriched Fish Oil

Abstract

Refined cobia liver oil is a nutritional supplement (CBLO) that is rich in polyunsaturated fatty acids (PUFAs), such as DHA and EPA; however, PUFAs are prone to oxidation. In this study, the fabrication of chitosan-TPP-encapsulated CBLO nanoparticles (CS@CBLO NPs) was achieved by a two-step method, including emulsification and the ionic gelation of chitosan with sodium tripolyphosphate (TPP). The obtained nanoparticles were inspected by dynamic light scattering (DLS) and showed a positively charged surface with a z-average diameter of between 174 and 456 nm. Thermogravimetric analysis (TGA) results showed the three-stage weight loss trends contributing to the water evaporation, chitosan decomposition, and CBLO decomposition. The loading capacity (LC) and encapsulation efficiency (EE) of the CBLO loading in CS@CBLO NPs were 17.77–33.43% and 25.93–50.27%, respectively. The successful encapsulation of CBLO in CS@CBLO NPs was also confirmed by the Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction (XRD) techniques. The oxidative stability of CBLO and CS@CBLO NPs was monitored by FTIR. As compared to CBLO, CS@CBLO NPs showed less oxidation with a lower generation of hydroperoxides and secondary oxidation products after four weeks of storage. CS@CBLO NPs are composed of two ingredients that are beneficial for health, chitosan and fish oil in a nano powdered fish oil form, with an excellent oxidative stability that will enhance its usage in the functional food and pharmaceutical industries.

Amoxicillin-docosahexaenoic acid encapsulated chitosan-alginate nanoparticles as a delivery system with enhanced biocidal activities against Helicobacter pylori and improved ulcer healing

“…This study showed a satisfactory correlation between the swelling indexes, is decreased by the addition of an extra hydrophobic group such as DHA ( Supplementary Figure S1 ). A favorable agreement was observed in comparison with a previous study by Chang et al who reported that the hydrophobicity of cobia liver oil (CBLO) decreased the swelling and aggregation of chitosan resulting in smaller particle size ( Chang et al, 2021 ). At all pH, composite NPs were soluble after a 6 h adjustment (data not shown).…”

“…This study showed that the NPs were formed by the interactions between the positively charged amino groups of the polycationic agent (chitosan) and the negatively charged polyanionic agent (alginate). Based on the strong mucoadhesive properties of CA NPs ( Chang et al, 2021 ), we developed a CA-based NP containing DHA and AMX to test their ulcer healing and H. pylori eradication properties. Based on the in vitro results, we tested the physicochemical properties of CA-DHA-AMX at the defined concentrations of 1% v/v, 2% v/v, and 60 mg/ml, respectively.…”

“…AFM analysis revealed that the synthesized NPs were almost monodisperse, without agglomeration ( Figures 1D , E ). Evidence suggested that particle aggregation decreased in the presence of hydrophobic agents ( Dixon et al, 2012 ; Chang et al, 2021 ). In this study, the presence of DHA in CA-DHA formulations resulted in the reduction of particle aggregation.…”

High oxidative stability of a complex fish liver oil nano‐capsules in response to long‐term storage, and to hyperthermal and sunlight exposure

“…The TPP-ChI NCs were synthesized using a method explained in a previous study. 21,30 Briefly, chitosan was added to 10 mL L −1 aqueous acetic acid solution (pH 2.92) at room temperature and gently stirred overnight to prepare 15 g L −1 chitosan solution (pH 4.25). Chitosan solution was separated by centrifugation at 7513 × g for 20 min and the supernatant was collected for further use.…”

Encapsulation and antibacterial studies of goji berry and garlic extract in the biodegradable chitosan

“…Many research results have found that chitosan has antibacterial, antiviral and antifungal activities. 11,[13][14][15] As it is known, chitosan has limited antimicrobial and antioxidant properties. Increasing the antioxidant and antimicrobial properties of chitosan by encapsulation will create a wider area of use, especially in the food industry.…”