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

Abstract

AbstractShrimp 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.