Stability Of Fish Oil Research Articles

Physicochemical Property and Oxidative Stability of Whey Protein Concentrate Multiple Nanoemulsion Containing Fish Oil.

The objectives of this research were to produce whey protein concentrate (WPC) multiple nanoemulsion (MNE) and to study how whey protein concentration level and antioxidant type affected the physicochemical properties and oxidative stability of fish oil in MNE. The morphological and physicochemical characteristics of MNE were investigated by using transmission electron microscopy and particle size analyzer, respectively. The oxidative stability of fish oil in MNEs was assessed by measuring peroxide value (PV), p-anisidine value, and volatile compounds. The spherical forms of emulsions with size ranging from 190 to 210nm were observed indicating the successful production of MNE. Compared with free fish oil, fish oil in MNE exhibited lower PV, p-anisidine value, and formation of maker of oxidation of fish oil indicating the oxidative stability of fish oil in MNE was enhanced. PV, p-anisidine value, and makers of oxidation of fish oil were decreased with increased WPC concentration level. The combined use of Vitamin C and E in MNE resulted in a reduction in PV and p-anisidine value, and development of maker of oxidation. In conclusion, WPC concentration level and antioxidant type are key factors affecting the droplet size of MNE and oxidative stability of fish oil.

Autoxidation of Fish Oil Blended with Rice Bran Oil.

Effects of rice bran oil on the oxidative and flavor stability of fish oil were investigated by the gas liquid chromatography-head space method. When fish oil blending with different ratio of rice bran oils was oxidized at room temperature in the dark, volatile compounds produced during autoxidation was measured by gas liquid chromatography. The amounts of volatile compounds were decreased with increased the ratio of blended rice bran oil as well as peroxide value. The level of propanal and acrolein which gave unpleasant flavor was also decreased with increased the ratio of blended rice bran oil. Especially, the level of propanal and acrolein and peroxide value were remarkably decreased when blending more than 75% of rice bran oil. Blending of rice bran oil improved the oxidative and flavor stabilities of fish oil.

Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures

Effects of incorporation of stearin fraction into fish oil on crystallisation behaviour and oxidative stability of fish oil were examined. The stearin fraction (S25) was obtained from step-wise dry fractionation of anhydrous milk fat at 25 °C. Analysis of fatty acid composition by gas chromatography showed that unsaturated fatty acids (89.3 %) were enriched in the fish oil whereas the S25 typically comprises of saturated fatty acids (79.4 %). A series of S25:fish oil mixtures (0:100, 25:75, 50:50, 75:25; 90:10 and 100:0) was prepared by mixing the S25 and fish oil at 50 °C under flushing of nitrogen gas. Crystallisation and thermal properties and crystal structures of the mixtures were investigated by differential scanning calorimetry and small- and wide-angle X-ray scattering, respectively. The crystallisation/melting temperatures and crystallisation/melting enthalpies of the mixtures increased with increasing ratios of S25 blended into fish oil. All mixtures showed similar crystal structures (double- and triple-chain length) and crystal polymorphs (α, β’ and β) at 4 °C. A decrease in S25 fraction in the mixtures caused a higher proportion of triple-chain length crystal packing and β polymorph. Measurement of peroxide values of the mixtures upon storage at 8 °C for 42 days showed that blending as low as 25 % S25 sufficiently delayed the lipid oxidation of fish oil by about two-fold and the rancidity threshold to 16 days instead of 9 days for fish oil only. This study demonstrates that mobility of oxygen and triacylglycerol (TAG) molecules in fish oil can be restricted by crystalline state of milk fat, in turn, limiting the propagation of oxidative reaction in fish oil.

Effect of Grape Seed Proanthocyanidin-Gelatin Colloidal Complexes on Stability and in Vitro Digestion of Fish Oil Emulsions.

The colloidal complexes composed of grape seed proanthocyanidin (GSP) and gelatin (GLT), as natural antioxidants to improve stability and inhibit lipid oxidation in menhaden fish oil emulsions, were evaluated. The interactions between GSP and GLT, and the chemical structures of GSP/GLT self-assembled colloidal complexes, were characterized by isothermal titration calorimetry (ITC), circular dichroism (CD), and Fourier transform infrared spectroscopic (FTIR) studies. Fish oil was emulsified with GLT to obtain an oil-in-water (o/w) emulsion. After formation of the emulsion, GLT was fixed by GSP to obtain the GSP/GLT colloidal complexes stabilized fish oil emulsion. Menhaden oil emulsified by GSP/GLT(0.4 wt %) colloidal complexes yielded an emulsion with smaller particles and higher emulsion stability as compared to its GLT emulsified counterpart. The GSP/GLT colloidal complexes inhibited the lipid oxidation in fish oil emulsions more effectively than free GLT because the emulsified fish oil was surrounded by the antioxidant GSP/GLT colloidal complexes. The digestion rate of the fish oil emulsified with the GSP/GLT colloidal complexes was reduced as compared to that emulsified with free GLT. The extent of free fatty acids released from the GSP/GLT complexes stabilized fish oil emulsions was 63.3% under simulated digestion condition, indicating that the fish oil emulsion was considerably hydrolyzed with lipase.

Calcium Alginate로 제조한 어유 캡슐의 성질 및 산화안정성

Alginates are used to encapsulate various materials, including food, cosmetics, and pharmaceuticals. This study examined the properties and oxidation stability of fish oil capsules manufactured with calcium alginate gels. The fish oil capsules were manufactured by dropping sodium alginate solution and fish oil into a calcium chloride solution through nozzles. The membrane thickness, sphericity, rupture strength and deformation depth of the fish oil capsules were determined. The peroxide value of the fish oil was assayed to determine the oxidation stability of the capsules. The capsules measured approximately 3 mm with a membrane thickness of 90 μm independent of the amount of fish oil added. As the amount of fish oil encapsulated increased, the sphericity, rupture strength and deformation depth of the capsules decreased. The encapsulation efficiency increased until the amount of fish oil was 30%. The oxidation stability of fish oil in capsules was dependent on the type of nozzle, e.g., the oxidation stability of fish oil in capsules made using a double nozzle was greater than with a single nozzle. These results should lead to industrial application of fish oils including eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, as nutraceuticals.

Thermal oxidative stability analysis of hoki and tuna oils by Differential Scanning Calorimetry and Thermogravimetry

In this study, oxidative stability of hoki and tuna oils were measured at 80°C by Differential Scanning Calorimetry (DSC) and thermogravimetric analysis (TGA) under an air atmosphere. The onset time for oxidation (to) of hoki oil occurred earlier in the TGA (222.50 min) compared to DSC (640.83 min) as the sample gained weight prior to decomposition. Conversely, the to of tuna oil could not be recorded since tuna oil was rapidly oxidized. The predicted shelf life of hoki oil for onset of oxygen uptake and subsequent decomposition at 4°C, by Arrhenius extrapolation of TGA and DSC under different isothermal treatments were 0.56 and 1.39 years, respectively. Temperature programmed decomposition of hoki and tuna oils by TGA occurred in three thermal stages, suggesting a progressive degradation of polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA), followed by volatilization of polymerization and pyrolysis products.Practical applications: Fish oil has been marketed as dietary supplements and as an ingredient for food products. However, these products are susceptible to oxidation due to the high‐PUFA content in fish oil. Oxidative and thermal stability of fish oil are important parameters in the processing and production of fish oil and fish oil fortified food products. These data can be used by fish oil and food manufacturers to optimize processing conditions for fish oil and food products fortified with fish oil. The oxidative stability of fish oils over temperature ranges and storage times can be measured by both isothermal and non‐isothermal DSC and TGA analyses. These techniques are more rapid and provide continuous data compared to conventional shelf life studies and alternative instrumental methods. Shelf life of the fish oils can be predicted by an Arrhenius extrapolation from elevated isothermal DSC and TGA analyses.Measurement of oxidative stability of fish oils by DSC and TGA follow the Q10 law on the relationship between temperature and rate of chemical reaction. Prediction of shelf life of the fish oils is possible by an Arrhenius extrapolation from elevated isothermal DSC and TGA analyses. Differences in the thermal behavior of the fish oils were consistent with major fatty acid compositional differences.

Formulation of Nanostructured Lipid Carriers Loaded with Algae Extract: A Detailed Study of Preparation and Evaluation of Antioxidant Potential for Stabilization of Fish Oil

Freshwater macroalgae, Spirogyra spp., were extracted with ethanol and analyzed the antioxidant activity. The total phenolic contents (TPCs) of Spirogyra spp. ethanolic extract (SE) were 611.38±1.51 mg gallic acid equivalents/g extract and radical DPPH scavenging activity of ethanolic extract was 5248.15±0.20 mM Trolox equivalents/g of dry weight. The Nanostructured Lipid Carriers loaded with ethanolic extract of algae called E-NLCs were prepared by the high shear homogenization method using Compritol 888 ATO, Miglyol oil, Poloxamer 188, extract and Tween 80, respectively. The Particle size (PS), Polydispersity Index (PI), Zeta Potential (ZP) and Entrapment Efficiency (EE) were determined as 110.2 nm ± 5.1, 0.22 ± 0.01 and-14.1 mV ± 1.1, respectively. The appearance of the prepared E-NLCs was spherical morphology. The EE of extract was 66.3±2.25% in NLCs system. Antioxidant potential for stabilization of fish oil was evaluated by the estimation of peroxide values (PV) of fish oil from the catfish, fish oil treated directly with natural antioxidant (SE) and in form of E-NLCs using the butylated hydroxy toluene (BHT) as standard and then incubated at 60 °C for a period of eight days. The results demonstrated that BHT have higher antioxidant potential for fish oil than SE and E-NLCs. Treatment containing E-NLCs and BHT in fish oil showed similar PV after the third day. However, the antioxidant activity of E-NLCs in stabilization of fish oil is higher than that of SE.

Oxidative stability during storage of fish oil from filleting by‐products of rainbow trout (Oncorhynchus mykiss) is largely independent of the processing and production temperature

Rainbow trout (Oncorhynchus mykiss) is the main fish species produced in Danish fresh water farming. Large amounts of fileting by‐products like heads, bones, tails (HBT), and intestines are produced when rainbow trout is processed to smoked rainbow trout filets. The filleting by‐products can be used to produce high quality fish oil. In this study, the oxidative stability of fish oil produced from filleting by‐products was evaluated. The oil was produced from conventional or organic fish (low and high omega‐3 fatty acid content) at different temperatures (70 and 90°C). The oxidative stability of the oil was tested during storage at two different temperatures (20 and 40°C). Results showed that omega‐3 content of the fish oil influenced the oxidative stability, whereas the processing temperature during oil production played a minor role.Practical applications: The fish oil used for this study was produced in industrial scale. Hence, this research is highly relevant for companies and academics that are working with fish oil extraction and fish oil oxidative stability.The oxidative stability of crude fish oil extracted at two different temperatures from conventional and organic rainbow trout was investigated during storage at 20°C and 40°C and linked to the oil production temperature.

Assessment of the Antioxidant Effects ofMoringa oleiferaLam. Extracts in Fish Oil during Storage

This study assessed the antioxidant activity of Moringa oleifera Lam. extracts on the oxidative stability of fish oil subjected to conditions of accelerate storage (16 days at 60C) compared with synthetic antioxidants such as tertiary butylhydroquinone (TBHQ) and butylated hydroxytoluene (BHT). Fish oil samples were added with leaves, flowers and seed pod extracts and evaluated for peroxide, hydroperoxides, anisidine and conjugated diene values. Changes in trans-fatty acid and aldehyde content were also assessed. The addition of Moringa extracts delayed the oxidation of fish oil; in particular, extracts of leaves showed a higher antioxidant activity when compared with TBHQ and BHT, considering peroxide and hydroperoxide levels. To control the formation of secondary oxidation compounds, synthetic antioxidants were most effective; however, leaf extract showed the highest protective effects of polyunsaturated fatty content in fish oil. Results indicate that the extract of M. oleifera leaves is an effective antioxidant to prevent oxidation in fish oil. Practical Applications Antioxidants are important ingredients in food processing to retard, reduce or prevent oxidative deterioration. Synthetic antioxidants are widely used in the food industry; however, their utilization has been questioned because of toxicity. Therefore, there is a growing interest in the use of natural antioxidants to reduce or replace the synthetic antioxidants in edible oils. Moringa oleifera L. is a botanical specie that is well known for its rich compounds with high antioxidant activity; in particular, its leaf extract can be used to replace synthetic antioxidants used in fish oil.

Encapsulation Efficiency, Microstructur and Oxidation Stability of Fish Oil Encapsulated Powder Made by Using whey Protein Concentrate

Encapsulation Efficiency, Microstructur and Oxidation Stability of Fish Oil Encapsulated Powder Made by Using whey Protein Concentrate

Impact of encapsulation on the physicochemical properties and gastrointestinal stability of fish oil

Fish oil was successfully microencapsulated with specifically designed N-lauroyl chitosan shell material employing the membrane emulsification process. The behavior of the prepared microcapsules under the simulated digestive model and their physicochemical properties were studied. The experimental digestive model indicated the stability of the microencapsulated fish oil with no sign of undesired flocculi formation or disintegration. However, the un-encapsulated fish oil was trapped upon interaction with N-lauroyl chitosan and precipitated as unstable flocculi. The thermally stable, spherically-shaped fish oil microcapsules showed very high loading capacity (53.5%), encapsulation efficiency (62.6%) and maximum cumulative oil release (76.8%). The microcapsules showed sustained release of fish oil through diffusion rather than dissolution of the shell material. The results suggest that microencapsulation of fish oil is beneficial for its delivery, stability and bioavailability in the course of oral administration and N-lauroyl chitosan is a suitable shell material.

Prosopis alba exudate gum as excipient for improving fish oil stability in alginate–chitosan beads

The aim of the present work was to employ an exudate gum obtained from a South American wild tree (Prosopis alba), as wall material component to enhance the oxidative stability of fish oil encapsulated in alginate–chitosan beads. For this purpose, beads were vacuum-dried and stored under controlled conditions. Oxidation products, fatty acid profiles and lipid health indices were measured during storage. Alginate–chitosan interactions and the effect of gum were manifested in the FT-IR spectra. The inclusion of the gum in the gelation media allowed decreasing the oxidative damage during storage in comparison to the free oil and alginate–chitosan beads. The gum also improved wall material properties, providing higher oil retention during the drying step and subsequent storage. Fatty acids quality and lipid health indices were widely preserved in beads containing the gum. Present results showed a positive influence of the gum on oil encapsulation and stability, being the main mechanism attributed to a physical barrier effect.

Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them

The effect of storage time (2°C, 19days) and heating (70°C, 30min) on physical characteristics and oxidative stability of fish oil encapsulated in filled hydrogel particles was determined and compared with a conventional oil-in-water (O/W) emulsion with the same oil content (8.5%). Subsequently they were used to enrich meat systems with n-3 LCPUFAs, and their lipid oxidation was evaluated and compared with two other meat systems: one containing all animal fat and another with fish oil added directly. Filled hydrogel particles were more effective in lowering the oxidation rate than O/W emulsion, even when thermal treatment was applied. Oxidative stability over the storage time was best in the n-3 LCPUFA-enriched meat system containing filled hydrogel particles, in which TBARS levels were up to 62% lower than other systems containing fish oil. Hydrogel particles offer a promising means of controlling lipid oxidation in n-3 LCPUFA-enriched meat products.

Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage

Microencapsulation of fish oil was done by spray drying. Commercially available milk was used to form microsized emulsion. Ginger essential oil (0.25%) was used as source of antioxidant. Fish gelatin and maltodextrin were tested for their ability to serve as wall materials for microcapsules with milk protein. Encapsulation efficiency was improved significantly (P < 0.05) by the addition of fish gelatin/maltodextrin as wall material. Flow properties of fish oil encapsulate were passable to poor. Fatty acid composition of fish oil encapsulates showed protection of polyunsaturated fatty acids from oxidation. Oxidative stability of the fish oil encapsulates showed better protection against lipid oxidation (1.89 mg malonaldehyde/kg) for fish oil encapsulates prepared with fish gelatin and ginger essential oil and packed in vacuum condition than the control (5.41 mg malonaldehyde/kg) at refrigerated condition. It suggested that in addition to wall material, ginger essential oil also improved the oxidative stability of encapsulates. Practical Applications Fish oil represents a functional food, which contains important components for maintenance of good health and prevention of various diseases. Autoxidation of polyunsaturated fatty acids present in the fish oil leads to the development of volatile secondary oxidation products and limits the shelf life of the foods. Oxidative stability of fish oil is improved by the microencapsulation process and its shelf life can be extended when stored in cool environment. The microencapsulation of fish oil also provides a taste profile barrier eliminating fish oil taste and odor. The incorporation of fish oil in food products is becoming increasingly widespread and a large variety of products is being marketed. The present study provides information about the possibility of producing fish oil encapsulates by spray drying without affecting its stability by incorporating ginger essential oil as a natural antioxidant. It can be used for preparation of fish oil fortified food products.

Formulation Development of Multilayered Fish Oil Emulsion by using Electrostatic Deposition of Charged Biopolymers

Abstract Multilayered fish oil (FO) emulsions were manufactured by using the layer-by-layer electrostatic deposition method to improve the physical or oxidation stability. Trans-cinnamaldehyde (cinnamon oil) was added into the emulsion system because it can mask fishy flavors and functions as an antioxidant. To develop the FO emulsion formulation, the composition of emulsifier and biopolymer for stable FO emulsions was determined by using the modified critical micelle concentration principle. In our study, the selected concentrations of coating materials were 1.25% Tween 20 (primary layer), 0.1% chitosan (secondary layer), and 0.2% low methoxyl pectin (tertiary layer). All FO emulsions were physically stable resulting in small particles below 300 nm with a narrow size distribution. Furthermore, the oxidation stability of multilayered FO emulsions decreased with decreasing number of membrane layers because FO was released from layered emulsions. However, trans-cinnamaldehyde had no antioxidant effect on FO emulsions. These data suggest that although cinnamon oil has no effect on the oxidation stability, the physical and oxidation stability of FO can be improved by using multilayered emulsions containing Tween 20, chitosan, and low methoxyl pectin.

Skipjack roe protein hydrolysate combined with tannic acid increases the stability of fish oil upon microencapsulation

AbstractMicroencapsulation of fish oil was achieved by spray drying the micro‐emulsion, in which skipjack roe protein hydrolysate (SRPH: degree of hydrolysis, 5%) was used as the wall material in the absence or presence of tannic acid (TA) or oxidized tannic acid (OTA). Microcapsule using SRPH had a lower encapsulation efficiency (EE) than those having sodium caseinate‐whey protein concentrate (Ca‐WPC) as the wall materials (p &lt; 0.05). The incorporation of TA or OTA in combination with SRPH yielded spherical encapsulated fish oil with higher EE but lower particle size (p &lt; 0.05) than achieved with SRPH alone. Furthermore, the addition of TA retarded lipid oxidation of microcapsule more effectively as indicated by lower peroxide value and thiobarbituric acid reactive substances (TBARS) value during storage at 30°C for 4 weeks, compared with those using only SRPH (p &lt; 0.05). Nevertheless, OTA in conjunction with SRPH yielded the higher EE than TA. Therefore, SRPH could serve as an alternative wall material for microencapsulation of fish oil, especially with the aid of TA or OTA.Practical application: SRPH having 5% DH in the presence of TA as wall materials could be alternatively used to encapsulate fish oil. The use of SRPH‐TA could improve EE and oxidative stability of the obtained fish oil microcapsule. The fish oil microcapsule prepared using SRPH and TA could be incorporated in food products for increasing nutritive value. Additionally, the utilization of skipjack roe, which is a by‐product of the tuna canning industry, can be maximized.Scanning electron micrographs of fish oil microencapsules prepared using different wall materials. SRPH: Skipjack roe protein hydrolysate, TA: Tannic acid, OTA: Oxidized tannic acid, Ca‐WPC: Sodium caseinate‐whey protein concentrate. Magnification at 3,000×.

Delivery of Omega-3 Fatty Acids into Cake Through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers

Fortification of cakes with fish oil encapsulates was performed to enhance the consumption of health-beneficial polyunsaturated fatty acids like eicosapentaenoic acid and docosahexaenoic acid. Fish oil-in-milk emulsions prepared by ultrasonication at different amplitudes were encapsulated by spray drying using different wall materials. The oxidative stability of fish oil encapsulates was determined for 32 days at room and refrigerated temperatures. Oxidatively stable encapsulates and organoleptic quality of fortified cakes reveal that emulsification of fish oil-in-milk and encapsulation by spray drying are potential processes to produce fish oil encapsulates suitable for fortification of bakery products with omega-3 fatty acids.

Enhanced oxidative stability of fish oil by encapsulating in culled banana resistant starch-soy protein isolate based microcapsules in functional bakery products.

Oil in water emulsions were produced by the mixture of culled banana resistant starch (CBRS) & soy protein isolate (SPI), mixture of Hylon VII & SPI and SPI with 7.5 and 5% (w/w) Menhaden fish oil. The emulsions were further freeze- dried obtaining 33 and 50% oil load microcapsules. The range of particles diameter was 4.11 to 7.25μm and viscosity was 34.6 to 146.48cP of the emulsions. Compressibility index (CI), Hasner ratio (HR) and angle of repose (AR) was significantly (p < 0.01) lower of the microcapsules made with starch and protein (CBRS & SPI and Hylon VII & SPI) than that made with protein (SPI) only. Microcapsules composed of CBRS & SPI with 33% oil load had maximum microencapsulation efficiency (82.49%) and highest oxidative stability. Muffin made with emulsions containing mixture of CBRS & SPI exhibited less fishy flavour than that containing mixture of Hylon VII & SPI.

Parenteral nutrition admixtures for pediatric patients compounded with highly refined fish oil-based emulsion: Assessment of physicochemical stability

Fish oil-based emulsion is increasingly used in pediatric patients receiving Parenteral Nutrition (PN). However, its unique use in children on long-term PN is nutritionally debatable as some patients are better off with a mixture of long-chain (LCT) or long-chain+medium-chain (LCT+MCT) triglycerides along with Fish Oil (FO). Lipid emulsions are safely infused when particle diameter ranges between 0.4 and 1.0micron (like chylomicra), according to European guidelines. No data exist on Fish Oil stability when added to other PN components typically present in pediatric formulations such as other lipids or micronutrients. Our goal is to evaluate the stability of a highly refined FO-emulsion in PN admixtures containing LCT or LCT+MCT triglycerides and different calcium content. Stability studies were carried out on six PN admixtures having two levels of calcium concentration compounded with olive oil LCT+FO, LCT+MCT+FO emulsion and pure FO alone, respectively. The analyses were performed immediately at time 0 (t=0) and 24, 48, 72, 96 (t=96) hours after compounding. Particle diameters were determined by Light Scattering-Reverse Fourier Optics Technique by means of a Laser Granulometer. Every sample was stored at 4°C and triple tested. Statistical significance was verified by f-test. In all admixtures, physicochemical stability did not change between t=0 and t=96 and particle diameters were in the expected range of 0.4-1.0micron provided calcium concentration remained below 4.5mmol/L. When calcium exceeded that level, 12% of particle diameters was larger than 1.0micron and 2% exceeded 5.0micron immediately after compounding. In particular, admixtures compounded with olive oil LCT+FO emulsion or FO emulsion alone showed lower particle diameters compared to admixture with olive/soybean LCT alone, probably due to a different steric encumbrance of oleic acid and omega-3 fatty acid. In the PN admixtures tested, containing FO-emulsion alone or in combination with olive LCT or LCT+MCT, the fat emulsion appears to be stable and safe for infusion when calcium concentration is maintained below 4.5mmol/L. If calcium level exceeds 4.5mmol/L, as often required in premature patients, it is advisable to infuse FO emulsion alone through a second intravenous line.

Green tea polyphenols-β-lactoglobulin nanocomplexes: Interfacial behavior, emulsification and oxidation stability of fish oil

Green tea polyphenols have a good antioxidant capacity but poor interfacial activity. β-lactoglobulin (β-lg) was used as an emulsifier agent and also as a carrier molecule by spontaneous nanocomplexes formation with green tea polyphenols. Oil-in-water emulsions containing liver fish oil rich in ω-3 fatty acids were formulated using these nanocomplexes at pH 6. The interfacial behavior of these complexes showed that both surface pressure and dilatational properties decreased as compared with pure β-lg. However, the initial droplet size and stability of emulsions were improved in the presence of the nanocomplexes. Moreover, the oxidative stability of liver fish oil was improved by the presence of polyphenols.