Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells

Czerniak, A.; Kubiak, Piotr; Białas, W.; Jankowski, T.

doi:10.1016/j.jfoodeng.2015.01.002

Cited by 62 publications

(64 citation statements)

References 42 publications

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“…MKSO had a considerably lower percentage of total increase in p ‐AV (27.34%), from 12.51 ± 0.40 to 15.93 ± 0.37. Czerniak and others () reported that intensified stirring increases mass transfer within the solution, thus leads to intensified oxidation. This explains why the p ‐AV of MKSO sample was higher than the BKSO sample on day 0.…”

Section: Resultsmentioning

confidence: 99%

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Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules

Leong

Tan

Nyam

2016

Journal of Food Science

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The objective of this research was to study the oxidative stability and antioxidant properties of microencapsulated kenaf (Hibiscus cannabinus L.) seed oil (MKSO) produced by co-extrusion technology upon accelerated storage. The combination of sodium alginate, high methoxyl pectin, and chitosan were used as shell materials. The oxidative stability of the kenaf seed oil was determined by iodine value, peroxide value, p-Anisidine value, total oxidation (TOTOX), thiobarbituric acid reactive substances assay, and free fatty acid content. Total phenolic content, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical-scavenging assay and 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay were used to examine the antioxidant properties of oils. Oxidative stability tests showed that bulk kenaf seed oil (BKSO) was oxidized significantly higher (P < 0.05) than MKSO. The total increment of TOTOX value of BKSO was 165.93% significantly higher (P < 0.05) than MKSO. Co-extrusion technology has shown to be able to protect kenaf seed oil against lipid oxidation and delay the degradation of natural antioxidants that present in oil during storage.

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Section: Resultsmentioning

confidence: 99%

“…Different encapsulation media can result in different functional properties of the microcapsules (Czerniak and others ). Polysaccharides are commonly used as shell wall materials due to their moderately low oxygen permeability (Wang and others ).…”

Section: Introductionmentioning

confidence: 99%

Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules

Leong

Tan

Nyam

2016

Journal of Food Science

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“…This is attributed to the high concentration of omega‐3 polyunsaturated fatty acids, mainly eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Czerniak et al . ). These fatty acids have been associated with protection against Alzheimer's disease (Lukiw and Bazan ), depression (Nemets et al .…”

Section: Introductionmentioning

confidence: 97%

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

Nascimento

Magnani

Sousa

et al. 2015

Journal of Food Processing and Preservation

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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.

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“…The present process generally includes the mixing of the yeast cells (alive, plasmolysed or non‐plasmolysed, wet or dried) with the active agent in water or water/organic solvent solution, followed by stirring for several hours at a controlled temperature . This technology has been applied for the encapsulation of various compounds, such as curcumin, chlorogenic acid, fish oil, resveratrol, enzymes and limonene . The efficiency of yeast‐based encapsulation can be improved by removing the cell content before the encapsulation process .…”

Section: Introductionmentioning

confidence: 99%

“…Techniques that have been used to unload the cells include plasmolysis, autolysis or hydrolysis with exogenous enzymes. Sodium chloride is the most usable agent with respect to plasmolysis treatment …”

Section: Introductionmentioning

confidence: 99%

Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules

et al. 2017

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Improvement of oxidative stability of menhaden fish oil by microencapsulation within biocapsules formed of yeast cells

Cited by 62 publications

References 42 publications

Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules

Effects of Accelerated Storage on the Quality of Kenaf Seed Oil in Chitosan‐Coated High Methoxyl Pectin‐Alginate Microcapsules

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

Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules

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