Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

Komaiko, Jennifer; Sastrosubroto, Ashtri; McClements, David Julian

doi:10.1016/j.foodchem.2016.02.080

Cited by 103 publications

(49 citation statements)

References 39 publications

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“…The solutes addition on the aqueous phase as osmotic agents helps to balance the capillary pressure and coalescence . The encapsulation of active compounds can provide protection against degradation during the manufacturing and shelf life, preventing loss of nutritional value …”

Section: Introductionmentioning

confidence: 99%

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Esquerdo

Silva

Dotto

et al. 2017

Euro J Lipid Sci & Tech

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This work aimed to study the development of food–grade nanoemulsions containing unsaturated fatty acids concentrates from carp oil, using chitosan, and gelatin as wall materials. The effects of chitosan:gelatin ratio, polymer concentration and homogenization time on the nanoemulsions characteristics were evaluated. Phase separation occurred when the chitosan:gelatin ratio was higher than 50:50. Nanoemulsions using proportion of chitosan over than 70% remained visually stable, with no phase separation, for more of 7 days. The highest homogenization time (20 min) and the lowest biopolymers concentration (1% w/v) resulted in smaller particle sizes for the ratios of 100:0, 90:10, and 70:30 (respectively, 292.0, 52.3, and 34.8 nm). The zeta potential increased with the amount of chitosan (from 26.5 to 31.0 mV), while pH and refractive index were not affected by the biopolymers ratio. After 7 days of storage, the nanoemulsion with 90:10 of chitosan:gelatin ratio was in the acceptable range of the legislation, showing peroxide value of 4.8 meq kg−1, p–Anisidine value of 9.8 meq kg−1, and ToTox value of 19.4 meq kg−1. Chitosan and gelatin provided high stability to the emulsions and also behaved as good wall materials, demonstrating the importance of studying its combination to form food–grade nanoemulsions. Practical Applications: Carp viscera are by–products of the fishery industry, rich in unsaturated fatty acids, which are associated to human health benefits. However, its low solubility in water and oxidative instability difficult the foods enrichment with these unsaturated fatty acids. Nanoemulsions delivery systems can be used to protect and increase its solubility. Edible biopolymers, such as chitosan and gelatin, can increase the physical and oxidative stability of these lipids in food systems through the formation of nanoemulsions, to facilitate the addition these lipophilic active ingredients in aqueous–based foods or beverages. Unsaturated fatty acids (UFA) of fish oil, especially omega‐3 series, are associated with several health benefits. In this work are prepared food–grade nanoemulsions containing UFA concentrates of carp oil, rich in omega‐3, using different proportions of the biopolymers chitosan and gelatin as wall materials.

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Section: Introductionmentioning

confidence: 99%

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Esquerdo

Silva

Dotto

et al. 2017

Euro J Lipid Sci & Tech

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show abstract

“…The free fatty acids released from lipid digestion contributed to formation of anionic species that further increased the negative charge (Salvia‐Trujillo, Qian, Martin‐Belloso, & McClements, 2013a). However, the fish oil emulsion showed a relatively lower zeta potential after digestion, which was possibly because that the free fatty acids were not fully released as a result of its low degree of lipolysis under intestinal conditions (Komaiko, Sastrosubroto, & McClements, 2016; Walker, Decker, & McClements, 2015). …”

Section: Resultsmentioning

confidence: 99%

“…Additionally, LCT forms mixed micelles with relatively large hydrophobic domains suitable to deliver beta‐carotene (Zhang et al., 2016). However, the bioaccessibility of fish oil carried beta‐carotene was significantly lower than corn oil or palm oil, which was probably because of its special lipid composition (Komaiko et al., 2016; Ulven et al., 2011; Walker et al., 2015). Qian et al., (2012b) applied orange oil abundant of short‐length carbon chain to form beta‐carotene nanoemulsion, in which the bioaccessibility of beta‐carotene was close to zero.…”

Section: Resultsmentioning

confidence: 99%

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

Zhou

Wang

et al. 2018

Food Science & Nutrition

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Beta‐carotene, the main dietary source of provitamin A, is required for maintaining optimum human health. The bioaccessibility of beta‐carotene can be greatly improved when ingested with fat. Therefore, the aim of the current study was to select proper oils (palm oil, coconut oil, fish oil, and corn oil) as a carrier to form stable nanoemulsion that can effectively enhance the bioaccessibility of beta‐carotene. The nanoemulsion was formulated with 90% (v/v) aqueous solution (2% whey protein isolate, WPI, w/v) and 10% (v/v) dispersed oil. The in vitro digestion experiment of nanoemulsions showed that the bioaccessibility of beta‐carotene was as followed in order: palm oil = corn oil > fish oil > coconut oil (p < 0.05). The particle size of the nanoemulsion (initial particle size = 168–185 nm) was below 200 nm during 42 days’ storage at 25°C. The retention rates of beta‐carotene in nanoemulsions were 69.36%, 63.81%, 49.58%, and 54.91% with palm oil, coconut oil, fish oil, and corn oil, respectively. However, the particle size of the nanoemulsion increased significantly in the accelerated experiment at 55°C (p < 0.05), in which the retention rates of beta‐carotene were 48.56%, 43.41%, 29.35%, and 33.60% with palm oil, coconut oil, fish oil, and corn oil, respectively. From above, we conclude that WPI‐stabilized beta‐carotene nanoemulsion with palm oil as the carrier is the most suitable system to increase bioaccessibility and stability of lipid‐soluble bioactive compounds such as beta‐carotene.

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“…The effect of water binding agents on the rate of lipid oxidation depends on the water activity but in the presence of glycerol, the prooxidant effect of water was found to predominate at all water activities (Heidelbaugh and Karel ). The presence of electrolytes increases the interfacial tension due to salting out of the emulsifiers leading to decreased emulsion stability (Komaiko and others ).…”

Section: The Participation Of Different Molecular Species In the Oxidmentioning

confidence: 99%

“…Different emulsifiers are expected to have different effects on these opposing factors in microemulsions enriched in n‐3 fatty acids. Other factors can affect the performance of emulsifiers as, for example, it was found that the effects of sunflower phospholipids is markedly affected by pH and ionic strength (Komaiko and others ).…”

Section: Process and Engineering Possibilitiesmentioning

confidence: 99%

The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids

Ghnimi

Budilarto

Kamal‐Eldin

2017

Comp Rev Food Sci Food Safe

124

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The consumption of omega-3 fatty acids provides a wide range of health benefits. However, the incorporation of these fatty acids in foods is limited because of their high oxidative instability. A new paradigm has emerged to better explain the oxidation mechanism of polyunsaturated fatty acids, which will be discussed here with reference to bulk lipids considered a special case of water in oil microemulsion. This paradigm suggests that lipid oxidation reactions are initiated by heterogeneous catalysis by metal oxides followed by the formation of micelles containing initial hydroperoxides, water, and other amphiphilic compounds. The induction period comes to the end when the formed micelles reach a critical micelle concentration and start to decompose opening the way to intense free radical reactions. Antioxidants and synergists extend the induction period not only by scavenging free radicals but also by stabilizing the micelles. With better understanding of the lipid oxidation mechanism, a tailored choice of antioxidants and synergistic combinations, and efficient encapsulation methods may be optimized to provide stable encapsulates containing highly n-3 polyunsaturated fatty acids. Smart processing and encapsulation technologies utilizing properly stabilized oils as well as optimized packaging parameters aiming to enhance n-3 fatty acid stability by smart selection/design of antioxidants, control of the interfacial physics and chemistry, and elimination of surface oil are needed for this purpose.

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Encapsulation of ω-3 fatty acids in nanoemulsion-based delivery systems fabricated from natural emulsifiers: Sunflower phospholipids

Cited by 103 publications

References 39 publications

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Nanoemulsions From Unsaturated Fatty Acids Concentrates of Carp Oil Using Chitosan, Gelatin, and Their Blends as Wall Materials

Stability and in vitro digestibility of beta‐carotene in nanoemulsions fabricated with different carrier oils

The New Paradigm for Lipid Oxidation and Insights to Microencapsulation of Omega‐3 Fatty Acids

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