Microencapsulation of sardine oil: Application of vanillic acid grafted chitosan as a bio-functional wall material

Carbohydrate Polymers

Volumn 174, Issue , 2017, Pages 540-548

  Vishnu, K V ^a   Chatterjee, Niladri S ^a   Ajeeshkumar, K K ^a   Lekshmi, R G K ^a   Tejpal, C S ^a   Mathew, Suseela ^a   Ravishankar, C N ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Antioxidant; Co valent grafting; Fish oil; Oxidative stability; PUFA; Vanillic acid

Indexed keywords

ANTIOXIDANTS; CHITIN; CHITOSAN; EFFICIENCY; EMULSIFICATION; ENCAPSULATION; FATTY ACIDS; FREE RADICALS; MICROENCAPSULATION; OXIDATION RESISTANCE; POLYDISPERSITY; POLYUNSATURATED FATTY ACIDS;

ENCAPSULATION EFFICIENCY; FISH OIL; GRAFTING REACTIONS; OIL-IN-WATER EMULSIONS; OXIDATIVE STABILITY; POLYDISPERSITY INDICES; PUFA; VANILLIC ACIDS;

GRAFTING (CHEMICAL);

EID: 85021942500     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2017.06.076     Document Type: Article

References (54)

1. AOAC, Official methods of analysis of the association of official analytical chemists. 17th ed., 2000, AOAC, Washington DC.
2. Anandan, R., Chatterjee, N.S., Sivakumar, R., Mathew, S., Asha, K.K., Ganesan, B., Dietary chitosan supplementation ameliorates isoproterenol-induced aberrations in membrane-bound ATPases and mineral status of rat myocardium. Biological Trace Element Research 167:1 (2015), 103–109.
3. Anwar, S.H., Kunz, B., The influence of drying methods on the stabilization of fish oil microcapsules: comparison of spray granulation, spray drying, and freeze drying. Journal of Food Engineering 105 (2011), 367–378.
4. Aytekin, A.O., Morimura, S., Kida, K., Synthesis of chitosan?caffeic acid derivatives and evaluation of their antioxidant activities. Journal of Bioscience and Bioengineering 111:2 (2011), 212–216.
5. Bakry, A.M., Fang, Z., Ni, Y., Cheng, H., Chen, Y.Q., Liang, L., Stability of tuna oil and tuna oil/peppermint oil blend microencapsulated using whey protein isolate in combination with carboxymethyl cellulose or pullulan. Food Hydrocolloids 60 (2016), 559–571.
6. Berendsen, R., Güell, C., Ferrando, M., Spray dried double emulsions containing procyanidin-rich extracts produced by premix membrane emulsification: effect of interfacial composition. Food Chemistry 178 (2015), 251–258.
7. Božič, M., Gorgieva, S., Kokol, V., Laccase-mediated functionalization of chitosan by caffeic and gallic acids for modulating antioxidant and antimicrobial properties. Carbohydrate Polymers 87 (2012), 2388–2398.
8. Cáceres, E., García, M.L., Selgas, M.D., Effect of pre-emulsified fish oil −as source of PUFA n-3-on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage. Meat Science 80:2 (2008), 183–193.
9. Chatterjee, N.S., Panda, S.K., Navitha, M., Asha, K.K., Anandan, R., Mathew, S., Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food. Journal of Food Science and Technology 52:11 (2015), 7153–7162.
10. Chatterjee, N.S., Anandan, R., Navitha, M., Asha, K.K., Ashok Kumar, K., Mathew, S., et al. Development of thiamine and pyridoxine loaded ferulic acid-grafted chitosan microspheres for dietary supplementation. Journal of Food Science and Technology 53:1 (2016), 551–560.
11. Comunian, T.A., Favaro-Trindade, C.S., Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: a review. Food Hydrocolloids 61 (2016), 442–457.
12. Curcio, M., Puoci, F., Iemma, F., Parisi, O.I., Cirillo, G., Spizzirri, U.G., et al. Covalent insertion of antioxidant molecules on chitosan by a free radical grafting procedure. Journal of Agricultural and Food Chemistry 57 (2009), 5933–5938.
13. Dima, C., Patrascu, L., Cantaragiu, A., Alexe, P., Dima, S., The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L: essential oil from chitosan/alginate/inulin microcapsules. Food Chemistry 195 (2016), 39–48.
14. Drusch, S., Serfert, Y., Schwarz, K., Microencapsulation of fish oil with n-octenyl succinate-derivatised starch: flow properties and oxidative stability. European Food Research and Technology 108 (2006), 501–512.
15. Duman, F., Kaya, M., Crayfish chitosan for microencapsulation of coriander (Coriandrum sativum L.) essential oil. International Journal of Biological Macromolecules 92 (2016), 125–133.
16. Encina, C., Vergara, C., Giménez, B., Oyarzún-Ampuero, F., Robert, P., Conventional spray-drying and future trends for the microencapsulation of fish oil. Trends in Food Science & Technology 56 (2016), 46–60.
17. Esfanjani, A.F., Jafari, S.M., Assadpoor, E., Mohammadi, A., Nano-encapsulation of saffron extract through double-layered multiple emulsions of pectin and whey protein concentrate. Journal of Food Engineering 165 (2015), 149–155.
18. Fernandes, R.V.D.B., Borges, S.V., Botrel, D.A., Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties. Food Science and Technology 33 (2013), 171–178.
19. Gallardo, V.G., Guida, L., Martinez, V., López, M.C., Bernhardt, D., Blasco, R., et al. Microencapsulation of linseed oil by spray drying for functional food application. Food Research International 52 (2013), 473–482.
20. Gharsallaoui, A., Roudaut, G., Chambin, O., Voilley, A., Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International 40 (2007), 1107–1121.
21. Ghorbanzade, T., Jafari, S.M., Akhavan, S., Hadavi, R., Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. Food Chemistry 216 (2017), 146–152.
22. Gitzinger, M., Kemmer, C., Fluri, D.A., ElBaba, M.D., Weber, W., Fussenegger, M., The food additive vanillic acid controls transgene expression in mammalian cells and mice. Nucleic Acids Research 40 (2012), 37–50.
23. Goula, A.M., Adamopoulos, K.G., A new technique for spray drying orange juice concentrate?. Innovative Food Science & Emerging Technologies 11:2 (2010), 342–351.
24. Goyal, A., Sharma, V., Sihag, M.K., Arora, S., Singh, A.K., Sabikhi, L., Effect of microencapsulation and spray drying on oxidative stability of flaxseed oil and its release behavior under simulated gastrointestinal conditions. Drying Technology 34:7 (2016), 810–821.
25. Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W.W., Chinachoti, P., Accelerated stability studies of microencapsulated anhydrous milk fat. Lebensmittel-Wissenshaft U Technologie 33 (2000), 506–513.
26. Hermida, L.G., Gallardo, G., Food applications of microencapsulated omega-3 oils. Sagis, L.M.C., (eds.) Microencapsulation and microspheres for food applications, 2015, Academic Press, Elsevier, New York, 271–300.
27. Hogan, S.A., McNamee, B.F., O'Riordan, E.D., O'Sullivan, M., Emulsification and microencapsulation properties of sodiumcaseinate/carbohydrate blends. International Dairy Journal 11 (2001), 137–144.
28. Hu, Q.B., Luo, Y.C., Polyphenol-chitosan conjugates: synthesis characterization, and applications. Carbohydrate Polymers 151 (2016), 624–639.
29. Hu, B., Wang, Y., Xie, M., Hu, G., Ma, F., Zeng, X., Polymer nanoparticles composed with gallic acid grafted chitosan and bioactive peptides combined antioxidant, anticancer activities and improved delivery property for labile polyphenols. Journal of Functional Foods 15 (2015), 593–603.
30. Klinkesorn, U., Sophanodora, P., Chinachoti, P., McClements, D.J., Stability and rheology of corn oil-in-water emulsions containing maltodextrin. Food Research International 37 (2004), 851–859.
31. Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E.A., McClements, D.J., Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Hydrocolloids 19 (2005), 1044–1053.
32. Kolanowski, W., Jaworska, D., Weißbrodt, J., Importance of instrumental and sensory analysis in the assessment of oxidative deterioration of omega-3 long-chain polyunsaturated fatty acid-rich foods. Journal of the Science of Food and Agriculture 87:2 (2007), 181–191.
33. Lee, D.S., Woo, J.Y., Ahn, C.B., Je, J.Y., Chitosan?hydroxycinnamic acid conjugates: preparation, antioxidant and antimicrobial activity. Food Chemistry 148 (2014), 97–104.
34. Lekshmi, R.G.K., Chatterjee, N.S., Tejpal, C.S., Vishnu, K.V., Anas, K.K., Asha, K.K., et al. Evaluation of chitosan as a wall material for microencapsulation of squalene by spray drying: characterization and oxidative stability studies. International Journal of Biological Macromolecules, 2017, 10.1016/j.ijbiomac.2017.03.114.
35. Li, X., Xia, W., Effects of concentration, degree of deacetylation and molecular weight on emulsifying properties of chitosan. International Journal of Biological Macromolecules 48 (2011), 768–772.
36. Li, Y., Ai, L., Yokoyama, W., Shoemaker, C.F., Wei, D., Ma, J., et al. Properties of chitosan-Microencapsulated orange oil prepared by spray-Drying and its stability to detergents. Journal of Agricultural and Food Chemistry 61 (2013), 3311–3319.
37. Liu, J., Lu, J., Kan, J., Jin, C., Synthesis of chitosan-gallic acid conjugate: structure characterization and in vitro anti-diabetic potential. International Journal of Biological Macromolecules 62 (2013), 321–329.
38. McDonald, R.E., Hultin, H.O., Some characteristics of the enzymic lipid peroxidation system in the microsomal fraction of flounder skeletal muscle. Journal of Food Science 52 (1987), 15–21.
39. Mun, S., Decker, E.A., McClements, D.J., Influence of droplet characteristics on the formation of oil-in-water emulsions stabilized by surfactant-chitosan layers. Langmuir 21 (2005), 6228–6234.
40. Pasanphan, W., Buettner, G.R., Chirachanchai, S., Chitosan gallate as a novel potential polysaccharide antioxidant: an EPR study. Carbohydrate Research 345 (2010), 132–140.
41. Polavarapu, S., Oliver, C.M., Ajlouni, S., Augustin, M.A., Physicochemical characterisation and oxidative stability of fish oil and fish oil?extra virgin olive oil microencapsulated by sugar beet pectin. Food Chemistry 127 (2011), 1694–1705.
42. Ruxton, C., Reed, S.C., Simpson, M., Millington, K., The health benefits of omega-3 polyunsaturated fatty acids: a review of the evidence. Journal of Human Nutrition and Dietetics 17:5 (2004), 449–459.
43. Shaw, L.A., McClements, D.J., Decker, E.A., Spray-dried multilayered emulsions as a delivery method for (-3 fatty acids into food systems. Journal of Agricultural and Food Chemistry 55 (2007), 3112–3119.
44. Shen, Z., Augustin, M.A., Sanguansri, L., Cheng, L.J., Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. Journal of Agricultural and Food Chemistry 58 (2010), 4487–4493.
45. Vaisali, C., Belur, P.D., Regupathi, I., Comparison of antioxidant properties of phenolic compounds and their effectiveness in imparting oxidative stability to sardine oil during storage. LWT − Food Science and Technology 69 (2016), 153–160.
46. Wan, Y., Li, J., Solval, K.M., Stine, J.J., Bechtel, P.J., Sathivel, S., Physicochemical properties of red salmon oil (Oncorhynchus nerka) and microencapsulated red salmon oil added to baby food. Journal of American Oil Chemists’ Society 89 (2012), 727–734.
47. Woranuch, S., Yoksan, R., Preparation: characterization and antioxidant property of water-soluble ferulic acid grafted chitosan. Carbohydrate Polymers 96 (2013), 495–502.
48. Xie, M., Hu, B., Wang, Y., Zeng, X., Grafting of gallic acid onto chitosan enhances antioxidant activities and alters rheological properties of the copolymer. Journal of Agricultural and Food Chemistry 62:37 (2014), 9128–9136.
49. Yang, C., Zhou, Y., Zheng, Y., Li, C., Sheng, S., Wang, J., et al. Enzymatic modification of chitosan by cinnamic acids: antibacterial activity against Ralstonia solanacearum. International Journal of Biological Macromolecules 87 (2016), 577–585.
50. Yu, S.H., Mi, F.L., Pang, J.C., Jiang, S.C., Kuo, T.H., Wu, S.J., et al. Preparation and characterization of radical and pH-responsive chitosan-gallic acid conjugate drug carriers. Carbohydrate Polymers 84 (2011), 794–802.
51. Zhang, C., Ding, Y., Ping, Q., Yu, L., Novel chitosan-derived nanomaterials and theirmicelle-forming properties. Journal of Agricultural and Food Chemistry 54 (2006), 8409–8416.
52. Zhang, W., Zhang, J., Jiang, Q., Xia, W., The hypolipidemic activity of chitosan nanopowder prepared by ultrafine milling. Carbohydrate Polymers 95:1 (2013), 487–491.
53. Zhang, S., Chen, J., Yin, X., Wang, X., Qiu, B., Zhu, L., et al. Microencapsulation of tea tree oil by spray-drying with methyl celluloseas the emulsifier and wall material together with chitosan/alginate. Journal of Applied Polymer Science, 134, 2017, 44662.
54. Zhang, Y., Tan, C., Abbas, S., Eric, K., Xia, S., Zhang, X., Modified SPI improves the emulsion properties and oxidative stabilityof fish oil microcapsules. Food Hydrocolloids 51 (2015), 108–117.