Chitosan‐Tripolyphosphate Nanoparticles Improves Oxidative Stability of Encapsulated Shrimp Oil throughout the Extended Storage

Abstract

Shrimp oil is encapsulated in chitosan-tripolyphosphate nanoparticles (CSNPs) prepared by a dual-step process involving emulsification of oil followed by entrapment in the chitosan-tripolyphosphate matrix. CSNPs loaded with shrimp oil at varied levels show different encapsulation efficiencies (32.34-67.54%), mean particle diameters (110.29-278.11 nm), and zeta potential (18.93-33.77 mV). Scanning electron micrographs reveal that CSNPs are spherical or ellipsoidal in shape without flocculation. Differential scanning calorimetry and Fourier transform infrared spectroscopy results further substantiate the entrapment of shrimp oil within the CSNPs. Shrimp oil loaded in CSNPs have better oxidative stability and quality, compared to the free oil plausibly due to the synergistic effect between enclosure of oil by CSNPs and antioxidative property of chitosan. Polyunsaturated fatty acids and astaxanthin are more retained in CSNP encapsulated oil than the free oil over the storage of 8 weeks, indicating high potency of CSNPs in preventing the losses in the nutritional value and active component of shrimp oil. Practical Applications: Shrimp oil is an exemplary source of astaxanthin and n-3 fatty acids with potential health benefits. Shrimp oil encapsulation in chitosan nanoparticles is a simple and promising technique to protect the oil from oxidation and rancidity with no significant loss of polyunsaturated fatty acids or astaxanthin. Shrimp oil loaded-chitosan nanoparticles are thermodynamically stable and disperse readily in water, making it highly favorable for fortification in variety of foods, particularly beverages. This technique is cost effective, since chitosan is abundantly available at low cost.

Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

“…Consequently, a higher amount of SO-TSO loaded per gram of MBPI-SA was attained, making the microcapsules larger in size. Gulzar et al [ 44 ] documented that chitosan nanoparticles loaded with shrimp oil having high EE were larger in size than those with lower EE. MC3 and MC6 samples had PDI of 0.403 and 0.372, respectively ( Table 2 ).…”

Properties of gelatin/chitosan blend films incorporated with betel leaf ethanolic extract loaded in liposomes and their use as pouches for shrimp oil packaging

“…At the end of storage, astaxanthin content of SO packaged in LDPE pouch was 45.97 mg/100 g oil, whereas it was 115.64 mg/100 g oil in B‐GLY pouch. Apart from peroxidation induced by free radicals, astaxanthin is sensitive to photodegradation which causes the destruction or oxidation of its double bonds, thus reducing its content (Gulzar et al ., 2022). The result confirmed the high protective ability of B‐GLY pouches against astaxanthin degradation, mainly due to antioxidant activity and UV barrier abilities of the pouches used.…”

“…It was also considered to protect SO from oxidation. Additionally it exhibits several health benefits including anticancer, anti‐inflammatory activities, and can be regarded as an immunity booster (Gulzar et al ., 2022). Before packaging, the initial astaxanthin content of SO was 136.11 mg/100 g oil, but astaxanthin content was reduced significantly after 30 days ( P < 0.05) (Table 3).…”

“…Lipid oxidation. The methods of Gulzar et al (2022) were followed for the determination of peroxide values (PV) from standard curve prepared from cumene hydroperoxide (0.5-2 ppm) and reported as mg cumene equivalent/kg lipid. Thiobarbituric acid reactive substances (TBARS) were determined spectrophotometrically and TBARS concentration was calculated from the standard curve of malonaldehyde (MDA) (0-6 ppm) and expressed as mg MDA/kg lipid.…”

“…Additionally, it contains the valuable polyunsaturated fatty acids (PUFAs) such as oleic and linoleic acids known for their immense health benefits against cardiovascular diseases as well as hypotriglyceridemic and anti‐inflammatory effects (Raju & Benjakul, 2020). Astaxanthin is an important carotenoid found in shrimp oil possessing various benefits, which can be used as a nutritive supplement and as health booster due to its vital bioactivities (Gulzar et al ., 2022). Shrimp oil is generally susceptible to oxidation and quality loss, thus lowering its nutritional value in addition to the formation of toxic substances linked to serious health effects (Gulzar et al ., 2022).…”