Characteristics and storage stability of nanoliposomes loaded with shrimp oil as affected by ultrasonication and microfluidization

Gulzar, Saqib; Benjakul, Soottawat

doi:10.1016/j.foodchem.2019.125916

Cited by 104 publications

(90 citation statements)

References 43 publications

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“…Shrimp oil from cephalothorax of Pacific white shrimp ( Litopenaeus vanammei ) was extracted following the method of Gulzar and Benjakul. [ 31 ] Modified ethanol injection method as tailored by Gulzar and Benjakul [ 11 ] was adopted for preparation of nanoliposomes. Briefly, 2 g of phosphatidyl choline (PC) were dissolved in 100 mL of ethanol and heated to 45 °C for complete solubilization.…”

Section: Methodsmentioning

confidence: 99%

“…Microstructures of FDP and SDP were analyzed using a scanning electron microscope (SEM) (Quanta 400, FEI, Eindhoven, the Netherlands) as per the method of Gulzar and Benjakul. [ 11 ] Magnifications from 10 000 to 300 000× were used.…”

Section: Methodsmentioning

confidence: 99%

“…[ 10 ] Encapsulation process also ensures controlled release of target compounds, in addition to masking of undesirable odors and flavors. [ 11 ] Various encapsulation methods have been employed to encapsulate the oils for fortification in foods as nutraceutical or functional ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…Encapsulation in nanoliposomes could prevent oxidation and complete masking of fishy odor. [ 11 ] Nanoliposomes offer advantages over other encapsulation technologies, such as higher oxidative stability, targeted release, and retention of bioactive compounds, etc. [ 20 ] Encapsulation of unsaturated fatty acids into liposomal vesicles creates a barrier, which prevents the oxidation of these highly susceptible compounds.…”

Section: Introductionmentioning

confidence: 99%

“…[ 21 ] Encapsulation of shrimp oil nanoliposomes and fortification in skim milk resulted in better retention of EPA and DHA, in addition to complete masking of fishy odor. [ 11 ] Although, nanoliposomes are thermodynamically stable during storage, phospholipids as wall is oxidized or hydrolyzed over time. Hydrolysis can be minimized by removing water as much as possible.…”

Section: Introductionmentioning

confidence: 99%

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Nanoliposome Powder Containing Shrimp Oil Increases Free Flowing Behavior and Storage Stability

Gulzar

Benjakul

2020

Euro J Lipid Sci & Tech

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Shrimp oil nanoliposomes dried by freeze-drying and spray-drying are characterized, in which carboxy methyl cellulose and fumed silica (SiO 2 ) at various proportions are used as wall material and anti-caking agent. Spray-dried powder (SDP) is spherical in shape with average particle size of 5.33 ± 2.55 µm, while the freeze-dried powder (FDP) having average size of 240.8 ± 237.4 µm is irregular. SDP shows better flowability than FDP, which is more porous with much lower bulk density. Encapsulation efficiency (68.52 ± 1.85%) and solubility (85.22 ± 1.4) of SDP are greater than FDP (51.18 ± 3.81% and 71.25 ± 1.3, respectively) (p < 0.05). However, the wettability of FDP is higher with shorter reconstitution time. FDP exhibits lower oxidation of total encapsulated oil and better retention of n-3 fatty acids (p < 0.05). Overall, both FDP and SDP are thermodynamically stable and the aforementioned powders have the prolonged storage time of six weeks. Practical Applications: Oil from shrimp cephalothorax, a byproduct from shrimp processing industries, is one of the rich sources of omega-3 fatty acids and astaxanthin. Encapsulation of shrimp oil in nanoliposomes is a promising technology, which can be utilized to protect the oil against oxidation and mask the off-odors. Shrimp oil nanoliposome powder prepared using spray-drying and freeze-drying processes and added with the anticaking agents offers numerous advantages such as good flowability, better solubility, and enhanced encapsulation efficiency in addition to the improved oxidative stability and no significant loss of bioactive PUFAs. The shrimp oil nanoliposome powder could be used in the fortification of number of food products, particularly beverages. Moreover, due to the powdered form, the shelf stability is increased, handling and transportation becomes easier, and the cost is significantly reduced.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%