Stability Of Fish Oil Research Articles

Fish Oil Alginate Microspheres Produced via Wave-Based Drop-on-Demand Jetting Electrospray: Improving Stability and Palatability

Despite the proven health benefits of fish oil to the human body, the unpleasant aftertaste and short shelf-life limit the public acceptability as supplementation. Microencapsulation of the fish oil into microspheres is an approach to overcome these limitations. This study aims to prepare controllable-size fish oil alginate microspheres using pulsed electrospray technique for enhancing fish oil stability and palatability. Fish oil alginate microspheres were prepared and optimized by bipolar wave-based drop on demand jetting electrospray. The microspheres were characterized in terms of particle size, aspect ratio, encapsulation efficiency (EE), loading capacity (LC), Fourier transform infrared spectroscopy (FTIR) and drug release. The stability of the fish oil microspheres was assessed based on specific characteristics and antioxidant activity over a period of 6 months. The anticancer effectiveness of encapsulated and unencapsulated fish oil was evaluated using HCT116 and 3T3 cell lines. Additionally, a human panel palatability test was conducted to evaluate the taste masking ability of fish oil microspheres. The optimal formulation exhibited an average particle size of 344.75 ± 10.84 μm, aspect ratio of 1.03 ± 0.02, EE of 98.98 ± 0.72%, and LC of 22.60 ± 0.62%. The FTIR analysis revealed that the chemical properties of the fish oil were preserved after microencapsulation and remained stable after 6 months of storage. The fish oil microspheres showed a superior anticancer effect compared to the free ones. In addition, the panellists of the palatability test of the fish oil microspheres showed an excellent taste masking ability. Hence, this study formulated fish oil microspheres with enhanced stability, efficacy, and palatability, suggesting their potential utility as dietary supplements to fulfil the daily recommended intake of fish oil.

Effect of combinations of 3,4‐dihydroxyphenylacetic acid and its esters on the oxidative stability of fish oil–containing trace water

AbstractThe current study aims to comprehend the effect of the various combinations of 3,4‐dihydroxyphenylacetic acid (3,4‐DHPA) and its esters in varying molar ratios on retarding oxidation in bulk refined fish oil in the presence of 0.3% w/w water. All the esters and 3,4‐DHPA exhibited better performance than the synthetic antioxidant butylated hydroxytoluene. In the presence of trace water, the parent compound was found to have a synergistic effect with hexyl ester when used at a molar ratio of 2:1, respectively, exhibiting a higher percent reduction among all the esters and their combinations. The study also showed that the presence of extraneous water can significantly accelerate the oxidation (twofold) in a bulk fish oil system. This suggests that the microenvironment of the oil is altered when water is present and that association colloids play a key role in enhancing the rate of oxidation. Thus, while designing a competent mixture of antioxidants, the specific site of oxidation involved and the surface‐active components should be taken into consideration to efficiently retard oxidation.Practical Applications: Analyzing the impact of trace amounts of water on the efficiency of natural antioxidants, including 3,4‐DHPA and its lipophilic esters, helps to comprehend the required optimal antioxidant concentrations for such a dynamic bulk oil system. The study finds application in controlling oxidation in PUFA‐rich oils containing surface‐active minor components that can accelerate oxidation. The results of the study show that 3,4‐DHPA and its esters could be a potential replacement for the synthetic antioxidant BHT in all aspects.

20 Effects of a stabilized fish oil on boar semen quality when fed during summer months

Abstract The objective of this study was to investigate the effects of feeding a stabilized fish oil source to different genetic lines on boar semen quality. A total of 127 boars representing three genetic lines (PIC 337, PIC 800, and PIC L03; Hendersonville, TN) at a commercial boar stud were balanced by age, body condition, and previous semen quality and randomly allotted to one of two dietary treatments within genetic line. Boars were assigned to either receive Control; a daily top dress of 32g of corn starch; or Fish oil; a daily top dress of 32g of Salmate DHA+ (The Ballard Group, 2407 Ashland Ave., Cincinnati, OH 45206 USA) to provide 2.38 g of docosahexaenoic acid (DHA). The top-dress supplementation was provided by placing it on top of the daily ration of feed for each individual boar on the floor once each day immediately after their feed has been delivered to them. Supplementation lasted for 16 wk from June-September, 2023 during which weekly semen collection was performed. Semen was evaluated at the stud for concentration and motility parameters using computer assisted semen analysis. Data was analyzed using generalized linear mixed models with the lmer and glmer functions of R. Boar was the experimental unit, with dietary treatment, genetic line, and their interaction tested as fixed effects while age at collection served as a covariate. Boar nested within treatment combinations was used as a random effect to account for repeated measurements within the same boar. There was no evidence (P > 0.10) for dietary treatment by genetic line interaction for any response criteria (Table 1). There was no evidence of fish oil supplementation effects (P > 0.10) on semen volume, concentration, total sperm cells per ejaculate, percentage of accepted ejaculates, or number of doses produced per accepted ejaculate. There was no evidence of fish oil supplementation effects (P > 0.10) on percentage motile sperm cells, or percentage of proximal and distal droplets and abnormal tails. Line 800 boars had the least (P < 0.05) semen volume, but greatest (P < 0.05) sperm concentration, resulting in no evidence for differences (P > 0.10) between the three genetic lines in total sperm cells per ejaculate. Line 03 boars had increased (P < 0.05) percentage of rejected ejaculates as well as decreased number of doses produced per accepted ejaculate (P < 0.05) compared with lines 337 and 800 boars. There was no evidence for differences (P > 0.10) in sperm motility, proximal and distal droplets, or abnormal tails between the three genetic lines. In summary, maternal line boars had an increased proportion of rejected ejaculates per boar and a decreased number of doses produced compared with terminal line boars. Feeding a stabilized fish oil to provide 2.38 g of DHA did not improve semen during summer months.

Bacterial cellulose nanofibrils for the physical and oxidative stability of fish oil-loaded Pickering emulsions

Fish oil, a crucial unsaturated ω-3 unsaturated fatty acid supplement, is susceptible to oxidation. To improve the stability of fish oil, this study produced a fish oil Pickering emulsion via ultrahigh-pressure homogenization pressure (UHPH) using bacterial cellulose nanofibrils (BCNFs) as the water phase. The BCNFs exhibited a high aspect ratio fibril structure with an average diameter size of 12.64 nm. The results of particle size, zeta potential, emulsion properties, and oxidative stability showed that the emulsions with a 4:6 oil-water ratio and 0.15 % BCNFs exhibited excellent oxidative stability and good physical stability. The CLSM and rheological results suggested the BCNFs acted as a stabilizer and thickener, stabilizing the oil-water medium and enhancing the oxidation stability of fish oil Pickering emulsions. The Low-field nuclear magnetic analysis results indicated the emulsion had good physical stability, and water dispersed very well in the emulsion system. Moreover, the emulsions exhibited good stability at pH 6–12 and temperature 4–75 °C. This study provided a promising method for producing fish oil Pickering emulsions and improving the stability of fish oil.

Microencapsulation of fish oil by spray drying, spray freeze-drying, freeze-drying, and microwave freeze-drying: Microcapsule characterization and storage stability.

The objective of this paper was to evaluate the effect of spray drying (SD), spray freeze-drying (SFD), freeze-drying (FD), and microwave freeze-drying (MFD) on the characteristics of fish oil (FO) microcapsules. The physicochemical properties, morphology, fatty acid composition, and stability of the microcapsules were analyzed. The encapsulation efficiencies of microcapsules dried by SD, SFD, FD, and MFD were 86.98%, 77.79%, 63.29%, and 57.89%, respectively. SD microcapsules exhibited superior properties in terms of effective loading capacity, color, and flowability. Conversely, SFD microcapsules demonstrated improved solubility. Microencapsulation positively affected the thermal stability of FO, but the content of unsaturated fatty acids decreased. The findings from the storage experiment indicated that the oxidative stability of SD fish oil microcapsules was marginally lower compared to microcapsules produced through three alternative drying techniques, all of which were based on the FD concept. The comparison of various drying methods and their effects on the quality of FO microcapsules offers valuable insights that can serve as a foundation for the industrial production of high-quality microcapsules.

Leaves of Allium cepa and Xylopia aethiopica fruits as potent sources of natural antioxidant for stabilization of viscera FISH oil during accelerated storage

The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analyzed by colorimetry, the preliminary antioxidant tests done and identification of phenolic compounds by HPLC-DAD (Diode Array Detector) and ESI-MS. After these evaluation, the plant extracts were added in viscera fish oil at concentration 200–1000 ppm. The oxidative stability of these fish oil samples was evaluated by measuring their qualities indices during 16 days at 70 °C. Here, oils were collected at the day 0, 4, 8, 12 and 16. The total phenolic, flavonoids and tannins contents in Xylopia aethiopica fruits were 15.62 g Eq acid galic/100g of dry extract, 10.85 mg Eq quercetin/100g of dry extract and 0.79 mg Eq cathechin/100 mg of dry extract. Those of Allium cepa leaves were 6.85 g Eq acid galic/100g of dry extract, 1.50 mg Eq quercetin/100g of dry extract and 0.11 mg Eq cathechin/100 mg of dry extract. All the methanolic extracts exhibited antioxidant activity. The results recorded after FRAP assay revealed the low IC50 (12.87 mg/mL) in Allium cepa extract compared to that of Xylopia aethiopica extract (44.90 mg/mL). These local plants contain many classes of phenolic compounds and they can be used in oil and fat industries as alternative of synthetic antioxidants.

Synthesis and characterization of 3,4-dihydroxyphenyl acetic acid esters and study of their efficacy in bulk fish oil

Lipophilization of natural antioxidants is a proven strategy to enhance the solubility in bulk oil systems, thereby increasing their efficacy against oxidative degradation. This study aims to synthesize esters of 3,4-dihydroxyphenylacetic acid (3,4-DHPA) using Amberlyst-15 and to study the application of these esters in refined fish oil. Lipophilic esters were synthesized by esterification and transesterification of 3,4-DHPA in various solvent systems. Esters of methanol, butanol and hexanol were obtained with percent conversion of 81.1, 69.3 and 78.8 respectively, and were subjected to molecular characterization and in vitro oxidant assays. The 3,4-DHPA and its methyl ester showed 36% reduction in the TOTOX value over 30 days of storage. The length of the acyl chain in the ester was found to exert a high influence on its efficacy and lipophilicity. This is the first report of 3,4-DHPA and its lipophilic esters studied for enhancing the oxidative stability of fish oil.

EVALUATION OF THE OXIDATIVE THERMAL STABILITY OF FISH OIL WITH THE ADDITION OF PUMPKIN SEED OIL OR ROSEMARY EXTRACT

The present study investigates the thermal stability of the commercial fish oil, rich in unsaturated fatty acids, and compares the sensory properties of pure fish oil with a mixture of fish oil and added rosemary extract (RE), as well as roasted and unroasted pumpkin seed oil, at a concentration of 5 %. All samples were monitored using FTIR spectroscopy to measure the specific absorptivity of conjugated dienes (CDs) and conjugated trienes (CTs), as well as the peroxide value. Additionally, GC/FID was employed to evaluate the oxidative degree of the fish oil and compare the antioxidative effect of roasted pumpkin seed oil, specifically in comparison to rosemary extract. For this purpose, the oil stability was optimized by comparing the oxidation levels of fish oils exposed to range of temperature, including 23°C, 50°C, 70°C, 90°C, and 110°C. This was done in the presence of a low percent of rosemary extract, unroasted pumpkin seed oil (UPSO), and roasted pumpkin seed oil (RPSO). Based on the obtained results, a clear difference is observed in the blended samples, particularly when roasted pumpkin seed oil is used. This difference is evident in the ultraviolet chemical parameters, fatty acid profile, and most notably in the optimized FTIR vibrational bands. The ratios of area peaks such as 3444/2854, 1745/2854 and 3010/2854 are considered important parameters for monitoring the chemical changes and lipid stability. All the chemical parameters confirm the possibility of enhancing the stability of fish oil by blending it with healthy pumpkin seedoil. The composition of pumpkin seed oil increases the stability of fish oil. Consequently, it is evident that pumpkin seed oil, known for its high healthy benefits, can successfully be used to improve the thermal and oxidative stability of fish oil lipids. The principal component analysis (PCA) was used to define clusters, which revealed a wide range of both chemically changed and unchanged samples. The application of FTIR spectroscopy as an alternative method provides excellent parameters for easy operation, affordability, and ecological considerations, making in an efficient tool for controlling the quality of edible oils.

Effects of Bacterioruberin-Rich Haloarchaeal Carotenoid Extract on the Thermal and Oxidative Stabilities of Fish Oil.

This study aimed to assess the efficacy of a bacterioruberin-rich carotenoid extract (HAE) derived from the halophilic archaea Halorubrum ezzemoulense DSM 19316 in protecting crude fish oil against thermal oxidation. The research used fish oil derived from anchovies, which had a peroxide value (PV) of 6.44 ± 0.81 meq O2 kg-1. To assess the impact of HAE on the thermal stability and post-oxidation characteristics of fish oil, several concentrations of HAE were added to the fish oil samples: 0 ppm (no additive) (HAE0), 50 ppm (HAE50), 100 ppm (HAE100), 500 ppm (HAE500), and 1000 ppm (HAE1000). Furthermore, a control group was established with the addition of 100 ppm butylated hydroxytoluene (BHT100) in order to evaluate the effectiveness of HAE with a synthetic antioxidant that is commercially available. Prior to the fast oxidation experiment, thermogravimetric analysis was conducted on samples from all experimental groups. At the conclusion of the examination, it was seen that the HAE500 and HAE1000 groups exhibited a delay in the degradation temperature. The experimental groups underwent oxidation at a temperature of 55.0 ± 0.5 °C for a duration of 96 h. The measurement of PV was conducted every 24 h during this time. PV in all experimental groups exhibited a time-dependent rise (p < 0.05). However, the HAE500 group had the lowest PV measurement at the conclusion of the 96 h period (p < 0.05). Significant disparities were detected in the fatty acid compositions of the experimental groups at the completion of the oxidation experiment. The HAE500 group exhibited the highest levels of EPA, DHA, and ΣPUFA at the end of oxidation, with statistical significance (p < 0.05). Through the examination of volatile component analysis, specifically an oxidation marker, it was shown that the HAE500 group exhibited the lowest level of volatile components (p < 0.05). Consequently, it was concluded that the addition of HAE to fish oil provided superior protection compared to BHT at an equivalent rate. Moreover, the group that used 500 ppm HAE demonstrated the highest level of performance in the investigation.

The inhibitory effect of large yellow croaker roe phospholipid as a potential antioxidant on fish oil oxidation stability

Large yellow croaker roe phospholipid (LYCRPLs) is a potential antioxidant. In this study, the inhibition of LYCRPLs on fish oil (FO) oxidation was systematically investigated by evaluating peroxide value, acid value, p-anisidine value, thiobarbituric acid value, and volatile compounds in the accelerated oxidation reaction. The results showed that LYCRPLs presented remarkable antioxidant activity and extended FO shelf-life compared with soybean phospholipids. The analysis of volatile compounds elucidated that LYCRPLs mainly inhibited the formation of aldehyde volatile compounds and thus improved the oxidative stability of FO. Moreover, LYCRPLs could effectively improve the thermal stability of FO. This research provides new insights into LYCRPLs as a promising natural antioxidant in the food industry.

High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel

This study investigated the effect of rutin-grass carp myofibrillar protein (R-GMP) co-stable fish oil high internal phase emulsion on the quality of surimi gel compared with the direct addition of soybean oil. Combined with the stability, microstructure and rheological properties, R-GMP (GMP: 3.0%, rutin: 12%,/GMP, w/w) could form a stable O/W type high internal phase Pickering emulsion with an oil-water ratio of 0.75. The L*, a*, and b* values and whiteness of silver carp surimi gel were increased significantly (P < 0.05) after fish oil-based high internal phase emulsion was added as oil. Meanwhile, compared with the direct addition of soybean oil, the hardness, chewiness, gel strength and water-holding capacity of surimi gel were significantly enhanced (P < 0.05) after the addition of R-GMP high internal phase emulsion, and more free water was bound to the gel network. The microstructure showed that the R-GMP high internal phase emulsion could be evenly distributed in the dense and ordered protein network gel in the form of small oil droplets, while the direct addition of soybean oil would produce an aggregation of oil droplets and destroy the network structure of the gel. In conclusion, R-GMP stabilized fish oil high internal phase emulsion optimizes the gel quality of oil-enhanced surimi gel, providing new ideas for healthy fat replacement and the development of functional emulsified surimi products.

Synthesis of triacetylferulic resveratrol ester and its assessment on the oxidative stability of fish oil during accelerated oxidative storage

A new antioxidant triacetylferulic resveratrol ester (TRE) was synthesized and characterized in the current research. The scavenging activity of TRE against 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) free radicals was carried out by comparison with tert-butylhydroxyquinone (TBHQ), ferulic acid and resveratrol. The inclusion of TRE as an oil stabilizer in fish oil was also investigated by assessing lipid oxidation parameters such as peroxide value (POV), TBARS value and p-anisidine value (pAV) under accelerated storage conditions (12 days, 80 °C). The changes in fatty acid composition were monitored by infrared spectroscopy and gas chromatography–mass spectrometry. The results showed that the oxidation stability of fish oil supplemented with TRE was better than that of fish oil containing TBHQ, ferulic acid and resveratrol during the whole storage period. Further, the formation of oxidation products in fish oil followed a first-order kinetic model, and adding TRE effectively lowered down the reaction rate constants. Therefore, TRE can be used as a strong antioxidant for tackling oxidative processes.

Fortification of chocolate with microencapsulated fish oil: Effect of protein wall material on physicochemical properties of microcapsules and chocolate matrix

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design fortified product which could bear the nutritional claim “source of or high omega-3 fatty acids”. Protein wall material (soy, whey and potato) influenced microcapsules and chocolate performance. Soy protein resulted in the smallest microcapsules with the lowest content of surface oil. Peroxide values were low even after 14 days of microcapsules storage. Incorporation of microcapsules into chocolate led to increase in Casson viscosity and breaking force as well as decrease in melting enthalpy, due to prevalence of particle–particle over fat-fat interactions. Increase in microcapsules concentration resulted in chocolate with poorer snap and higher tendency to fat bloom formation. Whey protein microcapsules, having the largest diameter, resulted in chocolate with the lowest breaking force and melting enthalpy and the highest whitening index. In general, microcapsules addition did not require chocolate production modification and led to sensory acceptable product.

Extraction of bioactives from brown seaweed using sub and supercritical fluids: Influence of the extract on the storage stability of fish oil enrich mayonnaise

This study aimed at extracting lipophilic and hydrophilic compounds from Nordic brown seaweed Fucus vesiculosus and to evaluate the extract’s ability to maintain the physical and oxidative stability of fish oil-enriched mayonnaise (80% fat, 1:4 fish oil: rapeseed oil) during storage (dark, up to 28 days). Three different types of extracts were obtained, one using supercritical carbon dioxide (lipophilic extract) and two using subcritical water extraction (hydrophilic extracts)—one on dry seaweed (Subcritical water extract (SCWE) and one on the residue from supercritical carbon dioxide extraction after extracting the lipophilic compounds (Subcritical water extract (SCWER). The extracts were characterized with respect to their antioxidant composition and in vitro antioxidant properties. Moreover, the extracts were added in concentrations of 2 g/kg mayonnaise, both individually or in combination to study synergistic effects between antioxidants with different polarity and locations in the mayonnaise system. Results showed that both types of extractsdelayed the oxidation of lipids; The hydrophilic extracts (SCWE and SCWER) were able toretard the formation of hydroperoxides, and subsequent formation of secondary oxidation products. However, no synergetic effect was found for the hydrophilic and hydrophobic extracts when they were applied in different phases of the mayonnaise. The metal chelating ability is suggested to be responsible for the observed better performance of the hydrophilic extracts. However, further studies are required to understand which specific components in the extract have contributed to metal chelating ability. In conclusion, the findings of the present study suggest hydrophilic and hydrophobic compounds from the Nordic seaweed F. vesiculosus can retard lipid oxidation in mayonnaise.

Formulation with sage tea-loaded fish oil-based microcapsules to delay oxidation.

Fish (Engraulis encrasicolus) oil was successfully microencapsulated using sage essential oils prepared in three different concentrations as 1% (S1), 2% (S2) and 3% (S3). The microencapsulated fish oil powders fabricated with spray drying were stored at room temperature (24 ± 1°C) in order to determine the oxidative deterioration for 12weeks. The highest microencapsulation efficiency was observed in the S3 (60.17%) as compared with other groups. Although the changes in free fatty acid (FFA) values were defined between 6.04 and 9.29% at the end of the storage period, the lowest FFA value was found in S2 samples (p < 0.05). Among the microencapsulated samples, the highest peroxide value (PV) was measured as 20.24meq O2/kg for S1 at the 11th week of the experimental period. Moreover, statistical differences between the control (25.93meq O2/kg) and S1 samples were observed (p < 0.05). The rapid increase in the thiobarbituric acid (TBA) value of fish powders was delayed by microencapsulation technique fabricated with spray drying. The use of sage essential oils within this combination effectively retarded the oxidation in fish oil powders at ambient storage, indicating cost-effective for the food industry. Therefore, encapsulation of fish oils with sage oil using the spray drying technique has improved oxidation stability of fish oil and can be used for food applications.

Antioxidative properties of fish roe peptides combined with polyphenol on the fish oil oleogel.

This study aimed to investigate the effects of large yellow croaker (Larimichthys crocea) roe protein hydrolysate (LYCPH)-polyphenol (catechin (CA), gallic acid (GA), and tannic acid (TA)) conjugates on the oxidative stability of fish oil in an oleogel system. Scanning electron microscopy and Fourier transform infrared spectroscopy suggested that the LYCPH-polyphenol conjugates were nearly spherical and non-covalent and that covalent effects could coexist between LYCPH and polyphenols. LYCPH-TA exhibited the highest ABTS scavenging, reducing capacities, and emulsifying stability. Raman spectra and chemometrics revealed that LYCPH-TA loaded with oleogels had the best oxidative stability. Additionally, 32 volatile compounds were identified in fish oil by headspace gas chromatography-ion mobility spectrometry. Overall, this study demonstrated that fish oil oleogels loaded with LYCPH-polyphenol conjugates could inhibit fish oil oxidation. © 2022 Society of Chemical Industry.

The Potential of Phaeodactylum as a Natural Source of Antioxidants for Fish Oil Stabilization.

Worldwide, fish oil is an important and rich source of the health-beneficial omega-3 long-chain polyunsaturated fatty acids (n-3 LC-PUFA). It is, however, troubled by its high susceptibility towards lipid oxidation. This can be prevented by the addition of (preferably natural) antioxidants. The current research investigates the potential of Phaeodactylum carotenoids in this regard. The oxidative stability of fish oil and fish oil with Phaeodactylum addition is evaluated by analyzing both primary (PV) and secondary (volatiles) oxidation products in an accelerated storage experiment (37 °C). A first experimental set-up shows that the addition of 2.5% (w/w) Phaeodactylum biomass is not capable of inhibiting oxidation. Although carotenoids from the Phaeodactylum biomass are measured in the fish oil phase, their presence does not suffice. In a second, more elucidating experimental set-up, fish oil is mixed in different proportions with a Phaeodactylum total lipid extract, and oxidative stability is again evaluated. It was shown that the amount of carotenoids relative to the n-3 LC-PUFA content determined oxidative stability. Systems with a fucoxanthin/n-3 LC-PUFA ratio ≥ 0.101 shows extreme oxidative stability, while systems with a fucoxanthin/n-3 LC-PUFA ratio ≤ 0.0078 are extremely oxidatively unstable. This explains why the Phaeodactylum biomass addition did not induce oxidative stability.

The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils.

Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.

Fish oil encapsulated in soy protein particles by lyophilization. Effect of drying process

Fish oil is an important source of healthy ω-3 fatty acids to be used in functional foods. However, its autoxidation susceptibility, aroma and solubility make it difficult to use. Its encapsulation could reduce these disadvantages. This manuscript focuses on the drying stage of the encapsulation process. Its objective was to study the encapsulation of fish oil with soy proteins by emulsification and lyophilization and compare microparticles characteristics with those processed identically but spray dried. Microparticles with different protein/oil ratios were prepared by emulsification and lyophilization. Soy proteins encapsulated fish oil in matrix-type microcapsules masking its typical odor and oily appearance. Microparticles dried by lyophilization showed a better solid recovery but lower encapsulation efficiency than those spray dried. Increasing protein/oil mass ratio of initial formulations seemed to favor initial lipid oxidation, but these differences were not appreciated when analyzing the oxidative stability over time (measured by Rancimat test). Porous structure and large surface area of lyophilized samples would favor oxygen easy penetration and exposition to free radicals, increasing lipid oxidation over time, while spray dried microparticles showed a good oxidative stability over time, like that of free oil. Drying processes were determinants in the morphology of microcapsules, the efficiency of encapsulation and protection exerted on the oil. Although emulsifying and drying processes caused certain initial oil oxidation, soy proteins managed to mask fish oil flavors and spray dried systems showed a good perspective of oxidative stability of fish oil over time, better than that of lyophilized microparticles. © 2021 Society of Chemical Industry.

60 Chondroprotective effect of an omega-3 fat supplement in a cartilage explant model of inflammation

Omega-3 fatty acid-enriched supplements (n3FAs) are commonly fed to horses for prevention of cartilage breakdown, though few have objective evidence for efficacy. Dietary n3FAs are metabolized to less inflammatory eicosanoids than their n6FA counterparts, and facilitate acceleration of inflammation resolution. The effect of n3FAs on cartilage inflammation has not been described. Equine Omega Complete (EOC) (Southern Equine Distributing; Erin ON) is an equine n3FAs made up of stabilized fish oil, soya oil and vitamin E (n3FA content: DHA-8.53mg/mL, EPA-12.93mg/mL). The objective of the current study was to evaluate the effect of a simulated digestion extract of EOC on response of cartilage explants to an inflammatory stimulus [lipopolysaccharide (LPS)] with respect to biomarkers of inflammation [prostaglandin E 2 (PGE 2 ) and nitric oxide (NO)], cartilage turnover [glycosaminoglycan (GAG)], and cell viability. We predicted that EOC would blunt inflammatory and catabolic effects of LPS without adversely affecting cell viability. Cartilage explants were aseptically prepared from the intercarpal joint of 18 market weight pigs and cultured at 37°C and 7% CO 2 for 120h. Explants were conditioned with Blank Digest fluid (B), or digest fluid containing EOC [T1 (36 µL/mL) or T3 (108 µL/mL); approximately equivalent to 60 or 180 mL/day for a 500 kg horse], and explants were stimulated with LPS (0 or 10 µg/mL) for the final 48 h. After 120 h of culture, explants were weighed and stained for live (calcein-AM) and dead (Ethidium homodimer-1) cells. Media from the final 48 h was analyzed for GAG (DMMB assay), NO (Griess Reaction), and PGE 2 (ELISA). Data were analyzed using a 2-way RM-ANOVA (SigmaPlot, Version 12), and significance was accepted at P < 0.05. LPS stimulation of B explants produced a significant increase in PGE 2 , GAG and NO. Conditioning of explants with T1 and T3 prevented significant increase in LPS-induced GAG release ( P = 0.15, P = 0.20, respectively). Neither T1 nor T3 significantly affected LPS-induced NO. There was no effect of LPS or EOC on cell viability. The data demonstrate that conditioning of cartilage explants with a simulated digestion extract of EOC prevents LPS-mediated breakdown of cartilage matrix, providing evidence for a chondroprotective effect of the supplement in horses at risk for development of degenerative articular disorders. Future studies should explore the effects of EOC on inflammation resolution via induction of n3FA-derived compounds such as resolvin D1.