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

Abstract

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.

Effect of treatment time on performance of nano-encapsulatedfluoride de ntifrices for remineralization of initial carious lesions: an in vitro study

“…Studies in the field of cariology have fostered progress in the treatment of dental caries 29 . Nano-scale drug delivery systems have gained ground in this respect and nanotechnology has been investigated as a means to enhance fluoride substantivity in the oral environment 13,30,31 , prolonging its effect with a small amount of product [32][33][34] . Thus, nano-encapsulated fluoride systems may constitute a promising treatment for carious lesions.…”

Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry

“…An overview of the nanoencapsulation of natural compounds applied in juice is listed in Table 2. Fermented milk [111] Phenolics extract of grape and apple pomace…”

Optimization of Production Parameters for Fabrication of Gum Arabic/Whey Protein-Based Walnut Oil Loaded Nanoparticles and Their Characterization

“…Gum arabic plays a pivotal role as a core material in the nanoencapsulation of flavor compounds. Its noteworthy characteristics, such as favorable solubility, emulsifying properties, low viscosity, and a high holding capacity of oil droplets and volatile compounds, have garnered significant attention in the field of nanoencapsulation . Proteins like whey, soy protein isolates, and sodium caseinate serve as common wall materials in nanoencapsulation, leveraging their diverse functional groups, amphiphilic characteristics, self-assembly capabilities, and substantial molecular weight to achieve desired functional properties, i.e., viscosity, layer-forming ability, solubility, and emulsifying capacity .…”

“…Its noteworthy characteristics, such as favorable solubility, emulsifying properties, low viscosity, and a high holding capacity of oil droplets and volatile compounds, have garnered significant attention in the field of nanoencapsulation. 13 Proteins like whey, soy protein isolates, and sodium caseinate serve as common wall materials in nanoencapsulation, leveraging their diverse functional groups, amphiphilic characteristics, self-assembly capabilities, and substantial molecular weight to achieve desired functional properties, i.e., viscosity, layer-forming ability, solubility, and emulsifying capacity. 14 A combination of plant- and animal-based protein blends provides additional advantages regarding continuous film creation, stability, biodegradability, emulsification, and extensive structural qualities.…”