Food Science of Animal Resources

Abstract Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

[1]  A. Mortazavi,et al.  Characteristics of freeze-dried nanoencapsulated fish oil with whey protein concentrate and gum arabic as wall materials , 2019 .

[2]  J. Selamat,et al.  Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food. , 2017, Food chemistry.

[3]  R. Pourahmad,et al.  Comparison of Three Treatments (Two Fermented Treatments and One Nonfermented Treatment) in Production of Synbiotic Ice Cream , 2017 .

[4]  S. Jafari,et al.  Nano-encapsulation of fish oil in nano-liposomes and its application in fortification of yogurt. , 2017, Food chemistry.

[5]  J. Y. Lee,et al.  Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts , 2016, Korean journal for food science of animal resources.

[6]  S. M. Mortazavi,et al.  Preparation and investigation of sodium alginate nanocapsules by different microemulsification devices , 2015 .

[7]  S. N. El,et al.  Nanoencapsulation of EPA/DHA with sodium caseinate–gum arabic complex and its usage in the enrichment of fruit juice , 2014 .

[8]  R. Pourahmad,et al.  Production of low Fat Synbiotic Yogurt Containing Lactobacillus Plantarum and Inulin , 2014 .

[9]  M. Saberi,et al.  Influence of casein and inulin on the properties of nano-particle encapsulation of fish oil , 2014 .

[10]  C. Delattre,et al.  An overview of the last advances in probiotic and prebiotic field , 2013 .

[11]  E. A. El-Kader,et al.  Microencapsulation Of Peppermint Oil By Spray Drying , 2013 .

[12]  M. Shahedi,et al.  Physicochemical and sensory properties of yogurt enriched with microencapsulated fish oil , 2012, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[13]  Yvonne Perrie,et al.  Microscopy imaging of liposomes: from coverslips to environmental SEM. , 2011, International journal of pharmaceutics.

[14]  S. Mortazavi,et al.  Effect of Drying Process and Wall Material on the Properties of Encapsulated Cardamom Oil , 2011 .

[15]  E. López-Huertas,et al.  Health effects of oleic acid and long chain omega-3 fatty acids (EPA and DHA) enriched milks. A review of intervention studies. , 2010, Pharmacological research.

[16]  T. Haertlé,et al.  Technological properties of candidate probiotic Lactobacillus plantarum strains. , 2009 .

[17]  Y. D. Livney,et al.  Beta-lactoglobulin and its nanocomplexes with pectin as vehicles for ω-3 polyunsaturated fatty acids , 2009 .

[18]  M. Hassouna,et al.  Technological and safety properties of Lactobacillus plantarum strains isolated from a Tunisian traditional salted meat. , 2009, Meat science.

[19]  Changren Zhou,et al.  Polysaccharides-based nanoparticles as drug delivery systems. , 2008, Advanced drug delivery reviews.

[20]  Yao-Wen Huang,et al.  Fish oil encapsulation with chitosan using ultrasonic atomizer , 2008 .

[21]  A. León,et al.  Utilization of Different Wall Materials to Microencapsulate Fish Oil Evaluation of its Behavior in Bread Products , 2008 .

[22]  K. Dewettinck,et al.  A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk , 2008 .

[23]  M. Alcântara,et al.  EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIA , 2008 .

[24]  E. Sendra,et al.  Incorporation of citrus fibers in fermented milk containing probiotic bacteria. , 2008, Food microbiology.

[25]  S. Jafari,et al.  Nano-particle encapsulation of fish oil by spray drying , 2008 .

[26]  Ș. Vesa,et al.  Omega-3 polyunsaturated fatty acids and cardiovascular diseases. , 2008 .

[27]  Y. Roos,et al.  Limonene encapsulation in freeze-drying of gum Arabic–sucrose–gelatin systems , 2007 .

[28]  N. Shah,et al.  Survival and activity of selected probiotic organisms in set-type yoghurt during cold storage , 2007 .

[29]  Joungjwa Ahn,et al.  Property changes and cholesterol‐lowering effects in evening primrose oil‐enriched and cholesterol‐reduced yogurt , 2007 .

[30]  B. Tepper,et al.  Stability and consumer acceptance of long-chain omega-3 fatty acids (eicosapentaenoic acid, 20:5, n-3 and docosahexaenoic acid, 22:6, n-3) in cream-filled sandwich cookies. , 2007, Journal of food science.

[31]  G. Doxastakis,et al.  Study of emulsions and foams stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of xanthan gum or NaCl , 2006 .

[32]  Harjinder Singh,et al.  Formation of stable nanoparticles via electrostatic complexation between sodium caseinate and gum arabic , 2006, Biopolymers.

[33]  D. Mcclements,et al.  Characterization of spray-dried tuna oil emulsified in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition , 2006 .

[34]  Ying-jie Deng,et al.  Preparation of submicron unilamellar liposomes by freeze-drying double emulsions. , 2006, Biochimica et biophysica acta.

[35]  D. Mcclements,et al.  Encapsulation of emulsified tuna oil in two-layered interfacial membranes prepared using electrostatic layer-by-layer deposition , 2005 .

[36]  R. Singhal,et al.  Microencapsulation of cardamom oleoresin: Evaluation of blends of gum arabic, maltodextrin and a modified starch as wall materials , 2005 .

[37]  D. Mcclements,et al.  Chemical and sensory analysis of strawberry flavoured yogurt supplemented with an algae oil emulsion , 2005, Journal of Dairy Research.

[38]  C. I. Beristain,et al.  Spray-drying microencapsulation and oxidative stability of conjugated linoleic acid , 2004 .

[39]  M. J. García,et al.  Formation and Stability of Nano-Emulsions Prepared Using the Phase Inversion Temperature Method , 2002 .

[40]  P. Linko,et al.  FLAVOR ENCAPSULATION AND RELEASE CHARACTERISTICS OF SPRAY-DRIED POWDER BY THE BLENDED ENCAPSULANT OF CYCLODEXTRIN AND GUM ARABIC , 2001 .

[41]  Michael O'Sullivan,et al.  Emulsification and microencapsulation properties of gum arabic , 1998 .

[42]  R. I. Dave,et al.  Viability of Yoghurt and Probiotic Bacteria in Yoghurts Made from Commercial Starter Cultures , 1997 .