Characterization of fortified pasteurized cow milk with nanoliposome loaded with skipjack tuna eyeball oil

Abstract

Summary Nanoliposomes loaded with skipjack tuna eyeballs oil (STEO‐NL) were prepared using an ethanol injection method, without and with the aid of ultrasonication. Higher amplitude (80%) and longer time (15 min) of ultrasonication reduced particle size (from 192.20 to 150.70 nm) and zeta‐potential (from −40.43 to −47.29 mV) of STEO‐NL but increased peroxide value (PV), conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) of STEO‐NL. However, encapsulation efficiency was not different among all the samples (96.82‐97.70%) (P > 0.05). Cow milk was fortified by addition of STEO‐NL (without ultrasonication) at different final levels (0, 2.5 and 5.0% w/w). Subsequently, high‐temperature short‐time (72 °C, 15 s) process was employed to pasteurize the fortified milk, which were further stored up to 10 days at 4 °C. Microbiological quality and pH of pasteurized fortified cow milk were still acceptable. Addition of STEO‐NL at higher level (5%) resulted in higher PV and TBARS and lower acceptability than the control and that fortified with 2.5% STEO‐NL throughout the storage of 10 days, but sensorial acceptability was still obtained. In general, no differences in colour, and viscosity were attained among all samples. Moreover, pasteurized cow milk fortified with STEO‐NL had an increased amount of n‐3 polyunsaturated fatty acids.

Cholesterol‐lowered shrimp lipid‐loaded liposome stabilised by pectin/glycerol and its fortification in peach tea drink

“…The liposomes prepared with glycerol showed a size in the range between 205 and 227 nm. The size of liposomes was in accordance with that of those prepared by Gulzar and Benjakul (2020) and Pudtikajorn et al (2021).…”

“…The size of liposomes was in accordance with that of those prepared by Gulzar and Benjakul (2020) and Pudtikajorn et al . (2021).…”

Impact of glucose syrup and antioxidants on properties and oxidative stability of microcapsules loaded with skipjack tuna eyeball oil

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Tuna eyeball oil has been known to possess DHA as dominant fatty acid among PUFAs (Pudtikajorn et al, 2021;Renuka et al, 2016).DHA is important for human brain, eye photoreceptor cells and growth rate of infant (Rice & Ismail, 2016). Nevertheless, PUFAs are prone to lipid oxidation, especially under the heating process (Leung et al, 2019).

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“…The formation of free radicals induced by enzymes, heat, radiant and trace metals is related with increased autooxidation of PUFAs (Pudtikajorn et al, 2021). Aldehyde and ketones which are secondary products of oxidation are thereafter produced and negatively affect the acceptability as ascertained by increased rancidity or fishy odor (Pudtikajorn et al, 2021).To retard the oxidation rate of PUFAs and to mask the nondesirable odors, encapsulation is a promising approach to achieve the forementioned purposes (Gulzar & Benjakul, 2020). Spraydrying is crucial for the encapsulation of bioactive food ingredients (Jafari et al, 2021).…”

“…Tuna eyeball oil has been known to possess DHA as dominant fatty acid among PUFAs (Pudtikajorn et al, 2021;Renuka et al, 2016).…”