Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature

Abstract

Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. In the present study, the potential of chitosan in combination with bovine gelatin and maltodextrin as wall material for microencapsulation of fish oil by spray drying was evaluated. To improve the oxidative stability of the fish oil microencapsulates, oregano (Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The spray-dried powder showed a moisture content of 2.8-3.2 g/100 g of spray-dried powder. The powder contained spherical microparticles with different sizes as indicated by scanning electron microscope images. Encapsulation efficiency of microencapsulates ranged between 68.94% and 81.88%. Differential scanning calorimetry and Fourier-transformed infrared spectroscopy analysis of microencapsulates revealed the possible structural stabilization of core and wall material. The oxidative stability of fish oil microencapsulates were monitored under three different temperature (60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized the generation of secondary and tertiary oxidation products as indicated by lower peroxide value and thiobarbituric acid reactive substance values compared to control. Overall, the results suggested that combination of chitosan along with bovine gelatin and maltodextrin as wall material improved the surface morphology of the microparticle and encapsulation efficiency, whereas incorporation of oregano extract in fish oil before spray drying enhanced the oxidative stability during storage.

Development of Fish Oil-Loaded Microcapsules Containing Whey Protein Hydrolysate as Film-Forming Material for Fortification of Low-Fat Mayonnaise

“…However, the effect was more pronounced in the MD21-based microcapsules (PV = 9.01 ± 0.13 meq O2/kg oil after six weeks storage at 25 °C). This positive correlation between the lipid oxidation rate and storage temperature on microencapsulated fish oil has also been reported by other authors [33,34] and could be attributed to the loss of natural antioxidants, as well as an increase in diffusivity of the prooxidant agents (e.g., oxygen, radicals and trace of metals) at higher temperatures. Moreover, it is noteworthy that the PV results of this study were lower than others reported in literature that also produced fish oil microencapsulates within carbohydrate matrices.…”

Nanosystems for the Encapsulation of Natural Products: The Case of Chitosan Biopolymer as a Matrix

“…Natural extracts are a widely investigated class of natural products, often implemented for the formation of chitosan particles. Over the past five years, several research teams have presented the synthesis of chitosan micro- or nano-particles loaded with a plethora of extracts, such as Centella asiatica [ 122 ], Cinnamomum cassia [ 123 ], Plinia cauliflora (jabuticaba) fruit peel [ 124 ], Origanum vulgare L [ 125 ], Mentha longifolia [ 126 ], Physalis alkekengi -L [ 127 ], Eugenia dysenterica [ 128 ] or grape and apple pomace phenolic extract [ 129 ], aiming at their enhanced characteristics in order to be applied in various fields.…”

Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review

“…The clove extract and eugenol acetate showed an antioxidant effect in cod liver oil comparable to that of α‐tocopherols (Lee & Shibamoto, 2001). In other studies (Annamalai et al, 2015; Jeyakumari et al, 2018), ginger essential oil and oregano extract were found to improve the oxidative stability of microencapsulated fish oil. Bhale et al (2007) found methanol extracts of rosemary and oregano to reduce fish oil omega‐3 acid degradation during accelerated oxidation.…”