Loading of fish oil into nanocarriers prepared through gelatin-gum Arabic complexation

Food Hydrocolloids

Volumn 90, Issue , 2019, Pages 291-298

  Esfahani, Rahimeh ^a   Jafari, Seid Mahdi ^b   Jafarpour, Ali ^a   Dehnad, Danial ^b  

^a SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

^b GORGAN UNIVERSITY OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES   (Iran)

Author keywords

Complexation technique; Fish oil; Nanocarriers; Nanoencapsulation

Indexed keywords

EFFICIENCY; ESSENTIAL OILS; FATTY ACIDS; FISH; FOOD PRODUCTS; MOISTURE DETERMINATION; NANOCAPSULES; PARTICLE SIZE;

COLOUR VALUE; COMPLEXATION TECHNIQUE; ENCAPSULATION EFFICIENCY; FISH OIL; GUM ARABIC; LOW WATER; NANO-ENCAPSULATION; NANOCARRIERS; PARTICLES SIZES; WATER SOLUBILITIES;

MOISTURE;

EID: 85059567887     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.12.044     Document Type: Article

References (39)

1. Abdelwahed, W., Degobert, G., Stainmesse, S., Fessi, H., Freeze-drying of nanoparticles: Formulation, process and storage considerations. Advanced Drug Delivery Reviews 58:15 (2006), 1688–1713.
2. Akhavan Mahdavi, S., Jafari, S.M., Assadpoor, E., Dehnad, D., Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. International Journal of Biological Macromolecules 85 (2016), 379–385.
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 105:2 (2011), 367–378.
4. Azizanbari, C., Ghanbarzadeh, B., Hamishehkar, H., Hosseini, M., Gellan-caseinate nanocomplexes as a Carrier of omega-3 fatty acids: Study of particle size, rheological properties and encapsulation efficiency. Electronic Journal of Food Processing and Preservation 5:2 (2013), 19–42.
5. Bahrani, S., Ghanbarzadeh, B., Hamishekar, H., Sowti Khiyabani, M., Nanoencapsulation of omega-3 fatty acids using caseinate-pectin based complexes: FTIR, DSC, particle size, and encapsulation efficiency. Iranian Journal of Nutrition Sciences & Food Technology 8:3 (2013), 1–15 ([In Persian]).
6. Baik, M.Y., Suhendro, E.L., Nawar, W.W., McClements, D.J., Decker, E.A., Chinachoti, P., Effects of antioxidants and humidity on the oxidative stability of microencapsulated fish oil. Journal of the American Oil Chemists’ Society 81:4 (2004), 355–360.
7. Bejrapha, P., Min, S.G., Surassmo, S., Choi, M.J., Physicothermal properties of freeze-dried fish oil nanocapsules frozen under different conditions. Drying Technology 28:4 (2010), 481–489.
8. Choi, M.J., Ruktanonchai, U., Min, S.G., Chun, J.Y., Soottitantawat, A., Physical characteristics of fish oil encapsulated by β-cyclodextrin using an aggregation method or polycaprolactone using an emulsion–diffusion method. Food Chemistry 119:4 (2010), 1694–1703.
9. Cho, Y.H., Shim, H.K., Park, J., Encapsulation of fish oil by an enzymatic gelation process using transglutaminase cross-linked proteins. Journal of Food Science, 68, 2003 23-2717.
10. Donsì, F., Annunziata, M., Sessa, M., Ferrari, G., Nano encapsulation of essential oils to enhance their antimicrobial activity in foods. Food Science and Technology 44 (2011), 1908–1914.
11. Drusch, S., Berg, S., Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability. Food Chemistry 109 (2008), 17–24.
12. Farias, M.C., Moura, M.L., Andrade, L., Leão, M.H.M.R., Encapsulation of the alpha-tocopherol in a glassy food model matrix. Materials Research 10:1 (2007), 57–62.
13. Finney, J., Buffo, R., Reineccius, G.A., Effects of type of atomization and processing temperatures on the physical properties and stability of spray‐dried flavours. Journal of Food Science 67:3 (2002), 1108–1114.
14. Ghasemi, S., Jafari, S.M., Assadpour, E., Khomeiri, M., Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydrate Polymers 177:Supplement C (2017), 369–377.
15. 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.
16. Hardas, N., Danviriyakul, S., Foley, J.L., Nawar, W.W., Chinachoti, P., Accelerated stability studies of microencapsulated anhydrous milk fat. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 33:7 (2000), 506–513.
17. Heinzelmann, K., Franke, K., Jensen, B., Haahr, A.M., Protection of fish oil from oxidation by microencapsulation using freeze‐drying techniques. European Journal of Lipid Science and Technology 102:2 (2000), 114–121.
18. Hogan, S.A., McNamee, B.F., O'Riordan, E.D., O'Sullivan, M., Emulsification and microencapsulation properties of sodium caseinate/carbohydrate blends. International Dairy Journal 11:3 (2001), 137–144.
19. Ilyasoglu, H., Sedef Nehir, E., Nanoencapsulation of EPA/DHA with sodium caseinate–gum Arabic complex and its usage in the enrichment of fruit juice. LWT-Food Science and Technology 56 (2014), 461–468.
20. Jafari, S.M., An introduction to nanoencapsulation techniques for the food bioactive ingredients. Jafari, S.M., (eds.) Nanoencapsulation of food bioactive ingredients: Principles and applications, 2017, Academic Press.
21. Jafari, S.M., Assadpoor, E., Bhandari, B., He, Y., Nano-particle encapsulation of fish oil by spray drying. Food Research International 41:2 (2008), 172–183.
22. Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology 26 (2008), 816–835.
23. Jafari, S.M., He, Y., Bhandari, B., Role of powder particle size on the encapsulation efficiency of oils during spray drying. Drying Technology 25 (2007), 1081–1089.
24. Jafari, S.M., McClements, D.J., Nanotechnology approaches for increasing nutrient bioavailability. Advances in food and nutrition research, 2017, Academic Press.
25. Jimenez, M., Garcia, H.S., Beristain, C.I., Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid. European Food Research and Technology 219:6 (2004), 588–592.
26. Klaypradit, W., Huang, Y.W., Fish oil encapsulation with chitosan using ultrasonic atomizer. Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology 41:6 (2008), 1133–1139.
27. Klinkesorn, U., Sophanodora, P., Chinachoti, P., Decker, E.A., McClements, D.J., Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition. Food Research International 39:4 (2006), 449–457.
28. Lin, C.C., Lin, S.Y., Hwang, L.S., Microencapsulation of squid oil with hydrophilic macromolecules for oxidative and thermal stabilization. Journal of Food Science 60:1 (1995), 36–39.
29. Liu, S., Low, N.H., Nickerson, M.T., Entrapment of flaxseed oil within gelatin-gum Arabic capsules. Journal of the American Oil Chemists Society 87:7 (2010), 809–815.
30. Mahdavee Khazaei, K., Jafari, S.M., Ghorbani, M., Hemmati Kakhki, A., Application of maltodextrin and gum Arabic in microencapsulation of saffron petal's anthocyanins and evaluating their storage stability and. Carbohydrate Polymers 105:1 (2014), 57–62.
31. McNamee, B.F., O'Riorda, E.D., O'Sullivan, M., Emulsification and microencapsulation properties of gum Arabic. Journal of Agricultural and Food Chemistry 46:11 (1998), 4551–4555.
32. Mehrad, B., Shabanpour, B., Jafari, S., Pourashouri, P., Characterization of dried fish oil from Menhaden encapsulated by spray drying. AACL Bioflux 8:1 (2015), 57–69.
33. Meliana, Y., Harmami, S.B., Restu, W.K., Characterization of nanoencapsulated centella asiatica and zingiber officinale extract using combination of maltodextrin and gum Arabic as matrix. IOP Conference Series: Materials Science and Engineering, 172(1), 2017, 012065.
34. Obón, J.M., Castellar, M.R., Alacid, M., Fernández-López, J.A., Production of a red–purple food ant from Opuntia stricta fruits by spray drying and its application in food model systems. Journal of Food Engineering 90:4 (2009), 471–479.
35. Piacentini, E., Giorno, L., Dragosavac, M.M., Vladisavljević, G.T., Holdich, R.G., Microencapsulation of oil droplets using cold water fish gelatine/gum Arabic complex coacervation by membrane emulsification. Food Research International 53:1 (2013), 362–372.
36. Pourashouri, P., Shabanpour, B., Razavi, S.H., Jafari, S.M., Shabani, A., Aubourg, S.P., Impact of wall materials on physicochemical properties of microencapsulated fish oil by spray drying. Food and Bioprocess Technology 7:8 (2014), 2354–2365.
37. Reineccius, G.A., Coulter, S.T., Flavor retention during drying. Journal of Dairy Science 52:8 (1969), 1219–1223.
38. Velasco, J., Dobarganes, M.C., Márquez-Ruiz, G., Oxidation of free and encapsulated oil fractions in dried microencapsulated fish oils. Grasas y Aceites 51:6 (2000), 439–446.
39. Zhong, Q., Tian, H., Zivanovic, S., Encapsulation of fish oil in solid zein particles by liquid-liquid dispersion. Journal of Food Processing and Preservation 33 (2009), 255–270.