Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage

Jeyakumari, A.; C, Kothari Dushyant; Venkateshwarlu, G.

doi:10.1111/jfpp.12433

Cited by 32 publications

(22 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In our previous report on oxidative stability of fish oil microencapsultes, we have reported the properties and oxidative stability of fish oil encapsulates (Jeyakumari et al 2014;Jeyakumari et al 2015).…”

Section: Properties Of Fish Oil Microencapsulatesmentioning

confidence: 99%

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

et al. 2015

View full text Add to dashboard Cite

A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasingly widespread and a large variety of products is being marketed. However, the use of fish oil as functional nutritional ingredients in foods has been limited by its oxidative susceptibility. In the present study, attempts were made to develop fish oil fortified cookies as healthy snack foods by incorporating fish oil microencapsulate. Microencapsulation of fish oil was done by spray drying. Commercially available milk was used to form micro sized complexes with fish oil. Fish gelatin/maltodextrin were used as a wall material for encapsulation. Fish oil was added in three forms (fish oil as such, fish oil-in-water emulsion and fish oil microencapsulate) for the preparation of cookies. Cookies prepared without incorporating fish oil was served as control. The physical, chemical and sensory attributes of cookies were evaluated. Encapsulation significantly (P < 0.05) decreased lipid oxidation in the cookies. The sensory evaluation of cookies showed significant (P < 0.05) difference in the overall acceptability. Results from this study, demonstrated the possibility of fish oil incorporation into cookies through emulsification and microencapsulation which may increase the intake of omega-3 fatty acids for nutritional benefits.

show abstract

Section: Properties Of Fish Oil Microencapsulatesmentioning

confidence: 99%

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

et al. 2015

View full text Add to dashboard Cite

show abstract

“…The composition of the emulsion was selected based on our previously reported results. [14,15] Initially, chitosan was dissolved into the 1% aceticacid solution followed by other wall materials such as bovine gelatin and maltodextrin. After the complete dissolution of the wall material, the fish oil-oregano extract blends/fish oil were added to wall material slowly while stirring at 1000 rpm for 10 min using magnetic stirrer.…”

Section: Preparation Of Emulsion and Spray Dryingmentioning

confidence: 99%

“…[30] Microencapsulates prepared by spray drying had a maximum size of 15 µm, while the smallest size of 1.82 µm. Jeyakumari et al [14] and Kolanowski et al [8] observed spherical structure of microencapsulates with different sizes by spray drying of oil. Surface morphology of both CGM and CGME fish oil encapsulates showed individual spherical shape (Figure 1(b, c)).…”

Section: Hygroscopicitymentioning

confidence: 99%

See 1 more Smart Citation

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

Jeyakumari¹,

Zynudheen

Parvathy

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

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.

show abstract

“…The study, as stated by Chávez‐Mendoza et al () presented that the frozen storage had an adverse effect on meat quality of rainbow trout due to the reduction of PUFA up to 32.55%. Also, as an alternative way to directly protect fish oil, fish gelatin, and maltodextrin as microcapsulated wall materials indicated a protective effect on PUFA content from oxidation in the fish oil encapsulates as compared to the control group samples (Annamalai, Dushyant, & Gudıpati, ). As can be seen from different studies, PUFAs could be easily reacted with oxygen due to their high degree of unsaturation during storage period.…”

Section: Resultsmentioning

confidence: 99%

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Ceylan

Meral

Cavidoğlu

et al. 2018

Journal of Food Safety

View full text Add to dashboard Cite

The effect of coating with Lactobacillus rhamnosus‐loaded poly[vinyl] alcohol and sodium alginate‐based nanofibers (LR) and also poly(vinyl) alcohol and sodium alginate‐based nanofiber (PS) on fatty acid stability of fish fillets was tested. LR and PS dope solutions were successfully electrospun. Scanning Electron Microscopy images of nanofibers, with 60.09 nm < diameter of nanofibers <522.1 nm, were defined to be smooth, cylindrical, and ultrafine. Thermal decomposition of LR and PS were determined as higher than 200 and 300 °C, respectively by Differential Scanning Calorimeter. Nanofibers could be used to keep the stability of Polyunsaturated fatty acids (PUFA)s such as eicosapentaenoic acid and docosahexaenoic acid in fish fillets. Besides PUFAs, the rapid changes in predominant Monounsaturated fatty acids (MUFA) value like oleic acid in fish fillets coated with LR and PS were successfully limited as compared to the uncoated samples. Polyene index and predominant saturated fatty acids values (C16:0, C18:0, and C14:0) of the samples coated with LR and PS were found to be more stabile. Furthermore, the sharply decrease in ω‐3/ω‐6 ratio of fish fillets was limited. Loading LR to PS provided higher atherogenic and thrombogenic index. The use of probiotic bacteria‐loaded polymer‐based characterized nanofibers has been determined to be a new application for the fatty acid stability of fish. Practical applications Applied tests revealed differences between the fatty acid profile of uncoated and coated samples. Enrichment of PS and NaAlG‐based nanofibers with Lactobacillus rhamnosus provided better stable in terms of PUFA and MUFA in fish fillets.

show abstract

Oxidative Stability of Microencapsulated Fish Oil during Refrigerated Storage

Cited by 32 publications

References 40 publications

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies

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

A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers

Contact Info

Product

Resources

About