Study on physicochemical and antioxidant properties of blend of fish skin (Labeo rohita) oil and chia seed (Salvia hispanica) oil

Ghosh, Nabanita; Roy, Monalisa Singha; Ghosh, Minakshi; Bhattacharyya, Dipak Kumar

doi:10.1201/9781003001614-20

Cited by 6 publications

(9 citation statements)

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“…Another research work reported that the TPC value of a spray-dried low-fat honey-based milk powder was significantly increased by reducing the temperature. 36 Furthermore, in another study, an increase in temperature reduced the TPC value of spraydried propolis oil from 21.2 to 20.6 g GAE per 100 g. 37 Change in the TPC value of chia and fish skin oil blend was similar to the recent research work by Ghosh et al 10 In addition, the phenolic content in chia seed oil (CSO), which is a good natural source of antioxidants to reduce the risk factor of various diseases, occurs due to the oxidative stress. Numerous research studies have concluded that the phenolic compounds present in essential oils have an important role in the prevention of many chronic diseases such as heart disease, inflammation, diabetes, and metabolic disorders.…”

Section: Antioxidant Properties Of Cso Fo and Theirsupporting

confidence: 80%

“…FO has a good amount of saturated FAs as palmitic and stearic acids, while CSO has little saturated FAs . Therefore, the blend of these two oils may lead to an omega-3-enriched oil with beneficial health effects. − However, the addition of omega-3-enriched oil to food products, especially in water-based products, is limited due to its low solubility and hydrophobicity. , LCPUFA-enriched oils are susceptible to lipid oxidation catalyzed by various environmental factors such as light, high temperature, and oxygen in the air . Furthermore, controlling the delivery of omega-3-enriched oil using different optimal processing for different environmental conditions is also important to enhance their usefulness.…”

Section: Introductionmentioning

confidence: 99%

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Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Rahim,

Imran,

Ambreen

et al. 2023

ACS Omega

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Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more available. FO was stabilized by mixing it with chia seed oil (CSO) at 50:50 at room temperature. The antioxidant properties of the blends were evaluated using the total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing antioxidant potential (FRAP), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activities with FO and CSO as controls. The blends of FO and CSO increased the oxidative stability, while FO was the most susceptible to degradation. The stability and bioactivity of antioxidants against environmental factors were improved by using encapsulation. Response surface methodology (RSM) was used to optimize spray-drying operating conditions for spray-dried microcapsules (SDMs). The independent variables were the inlet air temperature (IAT), which varied from 125 to 185 °C; wall material (WM) concentration, which varied from 5 to 25%; pump speed (PS), which varied from 3 to 7 mL/min; and needle speed (NS), which varied from 3 to 11 s. The results indicated that the maximum antioxidant activity of SDM was obtained at 140 °C IAT, 10% WM, 4 mL/min PS, and 5 s NS, while the minimum value was obtained at 170 °C IAT, 20% WM, 6 mL/min PS, and 9 s NS. The IAT had a significant effect on the antioxidant activities, and the stability of SDMs was increased. These SDMs can be used in the formulation of food matrices due to their therapeutic and nutritional properties.

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Section: Antioxidant Properties Of Cso Fo and Theirsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Rahim,

Imran,

Ambreen

et al. 2023

ACS Omega

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“…Furthermore, the low PV 1.08–2.56 meq O 2 /kg have been noted in CSO samples (Basuny et al., 2021; da Silva Marineli et al., 2014). Highest PV has been noticed for the blended oil samples comprising FO in 2:1 ratio with CSO, and it was within the acceptable range of edible oil (Ghosh et al., 2019).…”

Section: Resultsmentioning

confidence: 96%

“…The blend of these oils possesses three types of essential FAs such as ALA, EPA, and DHA. The blending of the two oils (FO + CSO) will, therefore, provide a compact nutrient‐enriched oil with effective health benefits (Ghosh et al., 2019). These oil blends have potential applications in food processing industries for the development of value‐added and functional foods (Ghosh et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Rahim

Imran

Khan

et al. 2021

Food Processing Preservation

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In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5%, 10%, 15%, 20%, 25%), pump speed (PS 3, 4, 5, 6, 7 ml/min), and needle speed (NS 3, 5, 7, 9, 11s), respectively. The highest EE was obtained 83.77% ± 0.96% at 140°C (IAT), 10% (WM), 4 ml/min (PS), and 5S (NS) conditions. While the minimum EE was noted 73.40% ± 0.35% at 170°C (IAT), 20% (WM), 6 ml/min (PS), and 9S (NS), the maximum model predicted value of EE was 81.85% ± 0.90%. IAT significantly affected the EE while oxidative quality of spray‐dried microcapsule (SDM) samples was improved. The sensorial scores of SDM samples were in the acceptable range. Therefore, SDM developed from CSO and FO blends can be recommended for supplementation in different food products. Practical applications In the modern age, the consumer and researcher interest has increased for the development of functional food products with excellent nutritional and stable omega enriched oils. The developed microcapsules from chia and fish oil blends at optimized spray drying operating conditions will help to design a formulation for discerning consumers to obtain omega enriched oil microcapsules with high efficiency and more sensorial acceptability.

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“…Antioxidative properties of the crude sample were determined to evaluate the radical scavenging activity of crude protein through DPPH, FRAP, ABTS [10], and reducing power assay [11].…”

Section: Antioxidative Property Analysismentioning

confidence: 99%

Isolation, Characterization, and Determination of Antioxidative Properties of Protein Extracted From Rohu (Labeo Rohita) Fish Skin

Ghosh

Bhattacharyya

2020

Asian J Pharm Clin Res

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Objective: Isolation, characterization and analysis of antioxidant activity of protein extracted from Labeo rohita skin. Methods: The present work aimed to characterize protein isolated from Indian major carp L. rohita skin. Protein isolation was carried out by the salting-out method and the protein content was estimated with bovine serum albumin. Isolated protein was subjected to Fourier-transform infrared analyzer to identify the presence of –NH3 group to be claimed as protein. It was also subjected to high-performance liquid chromatography (HPLC) analyzer and run against standard collagen (Sigma), the molecular weight of the protein was determined through mass spectroscopy (MS) to know the protein structure more precisely the protein isolate was studied under a scanning electron microscope (SEM). Antioxidative activity of the crude protein sample was studied through 2,2-diphenyl-1-picrylhydrazyl, ferric reducing antioxidant potential (FRAP) assay, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay. Results: The protein isolated was 23% of the dry weight of fish skin. In HPLC analysis, the isolated protein gives peaks that are similar to that of standard collagen, and in MS, its molecular weight was near about 300 kDa, which is the molecular weight of collagen type 1. The SEM image shows a crystal structure of protein isolates. Results of antioxidative property show that fish skin protein isolates have good antioxidative activity also. Conclusion: The isolated protein was collagen and it can be used as a replacer of the renowned market available collagen.

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Study on physicochemical and antioxidant properties of blend of fish skin (Labeo rohita) oil and chia seed (Salvia hispanica) oil

Cited by 6 publications

References 0 publications

Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

Isolation, Characterization, and Determination of Antioxidative Properties of Protein Extracted From Rohu (Labeo Rohita) Fish Skin

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