Nano-encapsulation competitiveness of omega-3 fatty acids and correlations of thermal analysis and Karl Fischer water titration for European anchovy (Engraulis encrasicolus L.) oil/β-cyclodextrin complexes

Abstract

Abstract European anchovy (Engraulis encrasicolus L.) is one of the most important oily fish that provide valuable omega-3 containing fish oil. The aim of the study was to protect the labile fatty acids from anchovy oil by β-cyclodextrin complexation. The competitiveness to molecular encapsulation of anchovy oil components were also studied. Anchovy oil/β-cyclodextrin complexes at molar ratios of 1:1 and 1:3 were obtained by crystallization and kneading methods with very good recovering yields (74–78% and 85–99%, respectively). The most concentrated fatty acids in the raw anchovy oil were PUFAs at a relative concentration of 65.5 g/100 g. Higher content of EPA and DHA of 28.2 and 22.3 g/100 g had determined. Molecular encapsulation competitiveness conduct to a decrease of the PUFAs (even by five to seven times for EPA and DHA) and a significant increase of saturated fatty acids in complexes. Thermogravimetry and differential scanning calorimetry parameters well correlate with Karl Fischer titration parameters. They also supports the formation of inclusion compound by means of lowering the water content that is replaced by anchovy oil components. As a conclusion, valuable anchovy oil/β-cyclodextrin complexes as well as omega-3 concentrated anchovy oil (non-encapsulated “residue”) can be obtained in one step for food applications.