Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic

Binsi, P.K.; Nayak, Natasha; Sarkar, Preetam; Ashraf, P. Muhamed; Ninan, George; Ravishankar, C.N.

doi:10.1016/j.foodchem.2016.10.116

Cited by 27 publications

(11 citation statements)

References 32 publications

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“…Binsi et al. () reported that incorporation of gum Arabic decreased the development of rancidity in the fish roe oil during the storage. Besides that, the wall materials like gum Arabic and β‐CD used in this study might provide the antioxidant activity to extend the shelf life of the oil due to their presence of hydroxyl groups to scavenge the free radicals (Ashwar et al., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Chew

Tan

Nyam

2018

Journal of Food Science

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There is increasing research on the functional properties of crude kenaf seed oil, but the crude kenaf seed oil is not edible. This study offered in developing of microencapsulated refined kenaf seed oil by spray drying, which is suitable for food application. The microencapsulation of refined kenaf seed oil with healthier wall materials is beneficial in developing a diversity of functional food products and supplements.

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Section: Resultsmentioning

confidence: 99%

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Chew

Tan

Nyam

2018

Journal of Food Science

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“…18 Gum arabic (GA), a natural gum obtained from acacia tree, is another widely used ingredient for spray-dried microcapsules. 19,20 Although it has good emulsifying properties which can enhance the stability of microcapsule, its higher cost is the limiting factor. 21 Encapsulation of fish oil [22][23][24][25] and flaxseed oil 26 has been separately performed in previous studies, however, under different processing conditions, making the properties and performance of resultant microcapsules not comparable.…”

Section: Introductionmentioning

confidence: 99%

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

et al. 2021

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BACKGROUND: Polyunsaturated oils have various health-promoting effects, however, they are highly prone to oxidation. Encapsulation using biopolymers is one of the most effective strategies to enhance oil stability. This research examined the potential of gum arabic and maltodextrin for microencapsulation of omega-3 rich oils, aiming to enhance encapsulation efficiency and stability of encapsulated oil. RESULTS:We encapsulated fish and flaxseed oils by emulsification-spray drying. Spray-dried microcapsules were prepared by oil-in-water emulsions consisting of 10 wt% oil and 30 wt% biopolymer (gum arabic, maltodextrin, or their mixture). Results showed that both microcapsules were spherical in shape with surface shrinkage, and exhibited amorphous structures. Gum arabic-based microcapsules had higher encapsulation efficiency as well as better storage stability for both types of oil. Flaxseed oil microcapsules generally had higher oxidative stability regardless of the type of wall material.CONCLUSIONS: Through a comprehensive characterization of the physical and chemical properties of the emulsions and resulting microcapsules, we proved gum arabic to be a more effective wall material for polyunsaturated oil microencapsulation, especially flaxseed oil. This study provides a promising approach to stabilize oils which are susceptible to deterioration, and facilitates their wider uses as food and nutraceutical products.

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“…The encapsulation performs a substance isolation using a surrounding material, able to prolong the product useful life . The literature reports studies of the fish oil encapsulation by emulsions, micro‐ and nanoparticles, liposomes, powders, nanofibers, etc. In most cases, the lipid fraction of the capsules is obtained from the refined fish oil, however, the use of UFA concentrates is a promising option.…”

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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Structural, functional and in vitro digestion characteristics of spray dried fish roe powder stabilised with gum arabic

Cited by 27 publications

References 32 publications

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Effect of Gum Arabic, β‐Cyclodextrin, and Sodium Caseinate as Encapsulating Agent on the Oxidative Stability and Bioactive Compounds of Spray‐Dried Kenaf Seed Oil

Fabrication and characterization of gum arabic‐ and maltodextrin‐based microcapsules containing polyunsaturated oils

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

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