Abstract
Purpose: This study aimed to improve the pharmacokinetic behavior of polyunsaturated fatty acids (PUFAs) oxidation to enhance oxidative stability for inhibiting formation of toxic hydroperoxides, develops off-flavors and shortens shelf-life. Methods: Nanostructured lipid carrier (NLC) co-encapsulating omega-3 fish oil and α-tocopherol was successfully prepared by melt blending and hot sonication method to enhance the oxidative stability of the fish oil. Encapsulation efficiency (EE) and in vitro release, the oxidative stability of prepared nanoparticles (NPs) were measured using detection of peroxide value (PV) and thiobarbituric acid (TBA) during 40 days. Results: Electron microscopy and particle size analysis showed dispersed and homogenous NPs with an average diameter of 119 nm. Sustained oil release at a physiologic pH, and longterm stability in terms of the size, zeta, and dispersity of NPs was achieved after 75 days of storage. The omega-3 fish oil co-encapsulated with α-tocopherol in the NLC possessed better oxidative stability compared with the all other formulations. Also, it was found that the NLC as an encapsulation method was more successful to inhibit the formation of the primary oxidation products than the secondary oxidation products. Conclusion: Generally, these findings indicated that co-encapsulation of fish oil and α-tocopherol within the NLC can be a suitable delivery system in order to enrich foodstuffs, in particular clear beverages.
Highlights
Nowadays, there are growing needs to fortify foods with bioactive compounds such as omega-3 polyunsaturated oils, oil-soluble vitamins, phytosterols, and carotenoids for developing of novel functional foods that have certain physiological benefits and potential to decrease the risk of some diseases.[1,2] Beverages are one of the most widely consumed and profitable products in the food industry that can be enriched by nutraceuticals
Our preliminary analyses showed that NPs prepared using poloxamer 407 were stable during storage, spherical and their size was less than 100 nm particle
Salminen et al[17] reported that by encapsulation of fish oil in the Nanostructured lipid carrier (NLC), the formation of lipid hydroperoxide, propanol and hexanal compared to fish oil in water emulsion, 72%, 53%, and 57%, was decreased, respectively. These results suggest that encapsulation of omega-3 fish oil in NLC was probably more effective to decrease of the primary oxidative products than the secondary products
Summary
There are growing needs to fortify foods with bioactive compounds such as omega-3 polyunsaturated oils, oil-soluble vitamins, phytosterols, and carotenoids for developing of novel functional foods that have certain physiological benefits and potential to decrease the risk of some diseases.[1,2] Beverages are one of the most widely consumed and profitable products in the food industry that can be enriched by nutraceuticals. Colloidal delivery systems such as microemulsion, nanoemulsion, or emulsion can be used to overcome the drawback.[3] omega-3 polyunsaturated fatty acids (PUFAs) are essential in the human diet for optimal brain and cardiovascular health and function. Vitamin E (α-tocopherol) is an important natural antioxidant in large part due to that it is the main body’s natural antioxidant that can strengthen the immune system and prevent coronary heart disease.[6]
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