Abstract
ABSTRACTFish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. In the present study, the potential of chitosan in combination with bovine gelatin and maltodextrin as wall material for microencapsulation of fish oil by spray drying was evaluated. To improve the oxidative stability of the fish oil microencapsulates, oregano (Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The spray-dried powder showed a moisture content of 2.8 – 3.2 g/100 g of spray-dried powder. The powder contained spherical microparticles with different sizes as indicated by scanning electron microscope images. Encapsulation efficiency of microencapsulates ranged between 68.94% and 81.88%. Differential scanning calorimetry and Fourier-transformed infrared spectroscopy analysis of microencapsulates revealed the possible structural stabilization of core and wall material. The oxidative stability of fish oil microencapsulates were monitored under three different temperature (60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized the generation of secondary and tertiary oxidation products as indicated by lower peroxide value and thiobarbituric acid reactive substance values compared to control. Overall, the results suggested that combination of chitosan along with bovine gelatin and maltodextrin as wall material improved the surface morphology of the microparticle and encapsulation efficiency, whereas incorporation of oregano extract in fish oil before spray drying enhanced the oxidative stability during storage.
Highlights
Fish oil represents a functional food ingredient, which contains important components for maintenance of good health and prevention of a range of human diseases via its beneficial effects on the heart, brain, and nervous system.[1]
Microencapsulation of fish oil helps in protecting the unsaturated fatty acids against oxidation and increases their shelf-life
The selection of wall material is most important because it determines the success of the microencapsulation process
Summary
Fish oil represents a functional food ingredient, which contains important components for maintenance of good health and prevention of a range of human diseases via its beneficial effects on the heart, brain, and nervous system.[1] Autoxidation of polyunsaturated fatty acids (PUFAs) in fish oil leads to the development of oxidation products and limits the shelf-life of the foods.[2] It can be prevented by the addition of antioxidants, use of controlled storage conditions, and microencapsulation. Only limited numbers of wall materials (such as maltodextrin or saccharose, milk or soy proteins, gelatin, and gum Arabic) are compatible with this technology.[4] there is a need to search new wall materials that can be used at high
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