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

Abstract

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.

Advancements in liposome technology: Preparation techniques and applications in food, functional foods, and bioactive delivery: A review

“…Seafood consumption has a direct role against the cardiovascular diseases. Major marine oils consist of fish oil, crustacean oil, and cephalopod oil (Gulzar & Benjakul, 2020b). The health promoting effects of seafood is directly linked to the presence of oils, which contain long‐chain ω‐3 polyunsaturated fatty acid (PUFA), EPA, and DHA.…”

“…The powder had the improved oxidative stability and masked fishy odor. More importantly, this product was convenient in handling during transportation and was also cost‐effective (Gulzar & Benjakul, 2020b). Encapsulation of DHA using nanoliposomal formulation in order to protect DHA from pH fluctuation and oxidative damage was documented, in which bioactivities were retained (Skibinski et al., 2016).…”

“…The American Heart Association advised a daily administration of ω-3 PUFA of up to 400 to 500 mg EPA and DHA for improving cardiac health (Ahmmed et al, 2020;Larsen et al, 2011) and other benefits of consumption of ω-3 PUFA including brain and retinal development in infants, anticancer and antiinflammatory activities. (Gulzar & Benjakul, 2020b;Maqsood et al, 2012;Vishnu et al, 2017). The major disadvantages of marine oils are their high susceptibility toward oxidation due to high content of PUFA and monounsaturated fatty acid (MUFA) (Araseki et al, 2002).…”

Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality as a Food Ingredient

“… Improving cell membrane transport, which also improves bioavailability [ 63 ]. Improving bioactivity, derived from increased solubility, bioavailability, and/or cell membrane transport [ 64 , 65 ]. Protecting from degradation or loss of functionality due to the effects of thermal treatment, light, oxygen, pH, moisture, or interaction with food matrix components [ 66 , 67 ].…”

“…Improving bioactivity, derived from increased solubility, bioavailability, and/or cell membrane transport [ 64 , 65 ].…”