Improved oxidative stability of functional oils with Spirulina enhanced by probiotic fermentation and encapsulation

Abstract

The bioavailability of Arthrospira platensis as an antioxidant in fish oil after fermentation and microencapsulation process was investigated in this study. Unfermented and fermented A. platensis (Spirulina) were dried in a spray dryer with different ratios of maltodextrin and the powdered Spirulina samples were added to fish oil at a rate of 2% to monitor oxidative stability. Following the BHT (butylated hydroxytoluene) added group, unfermented and fermented Spirulina samples and those coated with equal amounts of maltodextrin showed the lowest peroxide values and thiobarbituric acid reactive substance values. On the other hand, according to p-anisidine and Totox (total oxidation) assessments, all Spirulina-added groups were at least as effective as BHT in preventing lipid oxidation. At the end of storage, total polyunsaturated fatty acid (PUFA) content was determined as 21.09% in the control group without antioxidants and 28.75% in the group with BHT added. However, in all other Spirulina added groups (unfermented, fermented and microencapsulated groups), total PUFA content was in the range of 27.671-29.72%. As a result, it was found that both the dried forms of Spirulina alone and dried with coating material were effective in delaying lipid oxidation. However, the fermented forms showed no additional effect on lipid stability compared to the unfermented ones.