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Amiri H, Shabanpour B, Pourashouri P, kashiri M. Encapsulation of marine bioactive compounds using liposome technique: evaluation of physicochemical properties and oxidative stability during storage. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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2
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Thirukumaran R, Anu Priya VK, Krishnamoorthy S, Ramakrishnan P, Moses JA, Anandharamakrishnan C. Resource recovery from fish waste: Prospects and the usage of intensified extraction technologies. CHEMOSPHERE 2022; 299:134361. [PMID: 35331747 DOI: 10.1016/j.chemosphere.2022.134361] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 06/14/2023]
Abstract
Globally, the valorization of fish biowaste as a feedstock to recover valuable components is an emerging research and commercial interest area to achieve the SDG goals by 2030. Fish waste-derived biomolecules are increasingly finding diverse applications in food and other biotechnological fields due to their excellent chemical, structural and functional properties. The focus of this review is to highlight the conventional valorization routes and recent advancements in extraction technologies for resource recovery applications, primarily focusing on green processes. Biointensified processes involving ultrasound, microwave, sub- and supercritical fluids, pulsed electric field, high-pressure processing, and cold plasma are extensively explored as sustainable technologies for valorizing fish discards and found numerous applications in the production of functional and commercially important biomaterials. With challenges in recovering intracellular bioactive compounds, selectivity, and energy requirement concerns, conventional approaches are being relooked continuously in the quest for process intensification and sustainable production practices. Nonetheless, in the context of 'zero waste' and 'biorefinery for high-value compounds', there is immense scope for technological upgradation in these emerging alternative approaches. This work details such attempts, providing insights into the immense untapped potential in this sector.
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Affiliation(s)
- R Thirukumaran
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Vijay Kumar Anu Priya
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Srinivasan Krishnamoorthy
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - Paranthaman Ramakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India
| | - J A Moses
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India.
| | - C Anandharamakrishnan
- Computational Modeling and Nanoscale Processing Unit, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur, Ministry of Food Processing Industries, Government of India, 613005, Tamil Nadu, India.
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Chemical Characterization and In Vivo Toxicological Safety Evaluation of Emu Oil. Nutrients 2022; 14:nu14112238. [PMID: 35684037 PMCID: PMC9182831 DOI: 10.3390/nu14112238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, the physicochemical properties, fatty acid composition, antioxidant activities, and in vitro as well as in vivo toxicological safety of emu oil were investigated. Emu oil was shown to have a low acid and peroxide value, low amounts of carotenoid and phenolic compounds, and high doses of oleic acid and linoleic acid. Furthermore, in a bacterial reverse mutation assay, emu oil demonstrated no change in the amount of revertant colonies for all strains. In a chromosomal assay, no aberrations occurred in any of the emu oil treatment groups (1.25, 2.5, and 5 μg/mL). In the bone marrow micronucleus test, emu oil up to 20 mL/kg showed no significant increase in the incidence of micronucleated polychromatic erythrocytes. Moreover, emu oil up to 19.3 mg/kg body weight did not affect body weight in an acute oral toxicity study. These results are crucial for the adoption of emu oil as an alternative source of edible oil.
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Tavares L, Smaoui S, Pinilla CMB, Ben Hlima H, Lopes Barros H. Ginger: a systematic review of clinical trials and recent advances in encapsulation of its bioactive compounds. Food Funct 2022; 13:1078-1091. [PMID: 35080542 DOI: 10.1039/d1fo02998c] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2023]
Abstract
Recently, the numbers of studies on natural products have considerably increased owing to their exceptional biological activities and health benefits. Their pharmacological attributes have played an immense role in detecting natural and safe alternative therapeutics, consequently extending their industrial applications. In this line, ginger (Zingiber officinale) has been gaining wide attention owing to its bioactive compounds, such as phenolic and terpene compounds. Ginger has a great pharmacological and biological potential in the prevention and treatment of various diseases, namely colds, nausea, arthritis, migraines and hypertension. However, these bioactive compounds are unstable and susceptible to degradation, volatilization and oxidation during extraction and processing, mainly owing to their exposure to environments with adverse conditions, such as high temperature, the presence of O2 and light. In this sense, this current review covers a wide range of topics, starting from the chemical profile and biological properties of ginger bioactive compounds (GBCs), their clinical effectiveness for the treatment of diseases and the application of different encapsulation methods (molecular inclusion, spray drying, complex coacervation, ionic strength and nanoemulsions) to protect and improve their application in food products. This work summarizes the fundamental principles of, recent progress in and effectiveness of different methods regarding the physicochemical, structural and functional properties of encapsulated GBCs. The potential use of encapsulated GBCs as a promising active ingredient to be applied in different food products is discussed in detail.
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Affiliation(s)
- Loleny Tavares
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, PO Box 1177, 3018 Sfax, Tunisia.
| | - Cristian Mauricio Barreto Pinilla
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonçalves, no. 9500, CEP 91501-970, Porto Alegre, Rio Grande do Sul, Brazil
| | - Hajer Ben Hlima
- Laboratory of Enzymatic Engineering and Microbiology, Algae Biotechnology Unit, Biological Engineering Department, National School of Engineers of Sfax, 3038, University of Sfax, Tunisia
| | - Hélio Lopes Barros
- Faculty of Pharmacy of the University of Lisbon, Av. Professor Gama Pinto, 1649-003 Lisboa, Portugal
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Selim KA, Alharthi SS, Abu El-Hassan AM, Elneairy NA, Rabee LA, Abdel-Razek AG. The Effect of Wall Material Type on the Encapsulation Efficiency and Oxidative Stability of Fish Oils. Molecules 2021; 26:molecules26206109. [PMID: 34684694 PMCID: PMC8538360 DOI: 10.3390/molecules26206109] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/02/2021] [Accepted: 10/06/2021] [Indexed: 11/26/2022] Open
Abstract
Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
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Affiliation(s)
- Khaled A. Selim
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
- Correspondence:
| | - Salman S. Alharthi
- Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdelmonam M. Abu El-Hassan
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Nady A. Elneairy
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Laila A. Rabee
- Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt; (A.M.A.E.-H.); (N.A.E.); (L.A.R.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Centre, Dokki 12622, Cairo, Egypt;
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Fadini AL, Alvim ID, Carazzato CA, Paganotti KBDF, Miguel AMRDO, Rodrigues RAF. Microparticles loaded with fish oil: stability studies, food application and sensory evaluation. J Microencapsul 2021; 38:365-380. [PMID: 34278940 DOI: 10.1080/02652048.2021.1948622] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 06/23/2021] [Indexed: 10/20/2022]
Abstract
AIM Evaluate the stability of microparticles loaded with fish oil produced by spray drying, spray chilling and by the combination of these techniques (double-shell) and use the microparticles for food application. METHODS Samples were stored for 180 days at 6 °C and 24 °C (75% RH). Performed investigations included encapsulation efficiency, moisture content, aw, size (laser scattering), colour (L*, a*, b*), polyunsaturated fatty acids (PUFAs) (GC), thermal behaviour (DSC) and crystalline structure (XRD). RESULTS Double-shell microparticles containing 26 wt% core material, 22.74 ± 0.02 µm (D0.5) and 2.05 ± 0.03 span index, 1.262 ± 0.026 wt% moisture content and 0.240 ± 0.001 of aw had PUFAs retention higher than 90 wt% during storage at 6 °C without changes in crystalline structure (β'-type crystals) and melting temperature (54 °C). The sensory evaluation suggested low fish oil release in oral phase digestion. CONCLUSIONS Double-shell microparticles were effective to protect and deliver PUFAs.
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Affiliation(s)
- Ana Lúcia Fadini
- Cereal Chocotec, Institute of Food Technology, Campinas, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
| | | | | | | | | | - Rodney Alexandre Ferreira Rodrigues
- Phytochemistry Division, CPQBA, University of Campinas, Paulínia, Brazil
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, Campinas, Brazil
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7
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Charles AL, Abdillah AA, Saraswati YR, Sridhar K, Balderamos C, Masithah ED, Alamsjah MA. Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106281] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Hrebień‐Filisińska A. Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15342] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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9
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Meng Y, Wang D, Dong Y, Chen X, Wang X. The variation of oxidative stability and sensory attributes of sunflower oil induced by essential oil from
Magnolia liliflora
Desr. during high‐temperature storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14958] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yudong Meng
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Dongying Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Ying Dong
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xinpei Chen
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xuede Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
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10
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Atencio S, Maestro A, Santamaría E, Gutiérrez JM, González C. Encapsulation of ginger oil in alginate-based shell materials. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100714] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Yin F, Sun X, Zheng W, Luo X, Peng C, Jia Q, Fu Y. Improving the quality of microalgae DHA‐rich oil in the deodorization process using deoxygenated steam. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14602] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Fengwei Yin
- College of Life Science Taizhou University Taizhou People's Republic of China
| | - Xiaolong Sun
- College of Life Science Taizhou University Taizhou People's Republic of China
| | - Weilong Zheng
- College of Life Science Taizhou University Taizhou People's Republic of China
| | - Xi Luo
- College of Life Science Taizhou University Taizhou People's Republic of China
| | - Chao Peng
- COFCO Nutrition and Health Research Institute Beijing People's Republic of China
| | - Qiang Jia
- Seasons Biotechnology (Taizhou) Co., Ltd Taizhou People's Republic of China
| | - Yongqian Fu
- College of Life Science Taizhou University Taizhou People's Republic of China
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12
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Özyurt G, Durmuş M, Uçar Y, Özoğul Y. The potential use of recovered fish protein as wall material for microencapsulated anchovy oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Linke A, Linke T, Kohlus R. Contribution of the Internal and External Oxygen to the Oxidation of Microencapsulated Fish Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900381] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Annika Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Tobias Linke
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food PowdersUniversity of Hohenheim Garbenstr. 25 Stuttgart 70599 Germany
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14
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Annamalai J, Aliyamveetil Abubacker Z, Lakshmi NM, Unnikrishnan P. Microencapsulation of Fish Oil Using Fish Protein Hydrolysate, Maltodextrin, and Gum Arabic: Effect on Structural and Oxidative Stability. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1723765] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Jeyakumari Annamalai
- Fish Processing Division, ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Mumbai, India
| | | | - Narasimha Murthy Lakshmi
- Fish Processing Division, ICAR- Mumbai Research Centre of Central Institute of Fisheries Technology, Mumbai, India
| | - Parvathy Unnikrishnan
- Fish Processing Division, ICAR- Central Institute of Fisheries Technology, Cochin, India
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15
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Unnikrishnan P, Puthenveetil Kizhakkethil B, Annamalai J, Ninan G, Aliyamveetil Abubacker Z, Chandragiri Nagarajarao R. Tuna red meat hydrolysate as core and wall polymer for fish oil encapsulation: a comparative analysis. Journal of Food Science and Technology 2019; 56:2134-2146. [PMID: 30996447 DOI: 10.1007/s13197-019-03694-w] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2018] [Accepted: 03/06/2019] [Indexed: 11/26/2022]
Abstract
Microencapsulation by spray drying is a well-accepted technique for fish oil stabilization. However, severe operational conditions during atomisation destabilise the emulsion, leading to capsule collapse and induction of auto-oxidation. Hence, use of food grade cross-linkers to strengthen the wall material and antioxidants to prevent lipid oxidation has been suggested. A promising option in this line is the use of bioactive peptides, which ensure oxidative stability through structural and chemical stabilisation. Present study attempted to compare the efficacy of yellowfin tuna red meat hydrolysate in protecting the core sardine oil, when used as wall and core polymer during encapsulation. Encapsulates were characterised based on morphological and physical parameters, as well as by in vitro digestibility studies. Their storage stability was also compared under accelerated (60 °C), chilled (4 °C) and ambient conditions (28 °C). Tuna protein hydrolysate exhibited significantly higher protective efficacy when used as core polymer rather than in the wall matrix of encapsulates.
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Affiliation(s)
| | | | | | - George Ninan
- 1ICAR-Central Institute of Fisheries Technology, Kochi, 682029 India
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16
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Yeşilsu AF, Özyurt G. Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.021] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Ceylan Z, Meral R, Cavidoglu I, Yagmur Karakas C, Tahsin Yilmaz M. A new application on fatty acid stability of fish fillets: Coating with probiotic bacteria‐loaded polymer‐based characterized nanofibers. J Food Saf 2018. [DOI: 10.1111/jfs.12547] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zafer Ceylan
- Faculty of Fisheries, Department of Seafood Processing TechnologyVan Yüzüncü Yıl University Van Turkey
| | - Raciye Meral
- Faculty of Engineering, Department of Food EngineeringVan Yüzüncü Yıl University Van Turkey
| | - Isa Cavidoglu
- Faculty of Engineering, Department of Food EngineeringVan Yüzüncü Yıl University Van Turkey
| | - Canan Yagmur Karakas
- Chemical and Metallurgical Engineering Faculty, Department of Food EngineeringYıldız Technical University Istanbul Turkey
| | - Mustafa Tahsin Yilmaz
- Chemical and Metallurgical Engineering Faculty, Department of Food EngineeringYıldız Technical University Istanbul Turkey
- Faculty of Engineering, Department of Industrial EngineeringKing Abdulaziz University Jeddah Saudi Arabia
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18
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Kurek MA, Moczkowska M, Pieczykolan E, Sobieralska M. Barley β-d-glucan - modified starch complex as potential encapsulation agent for fish oil. Int J Biol Macromol 2018; 120:596-602. [PMID: 30165146 DOI: 10.1016/j.ijbiomac.2018.08.131] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 07/12/2018] [Accepted: 08/25/2018] [Indexed: 02/02/2023]
Abstract
The aim of the study was to examine physicochemical characteristics of fish oil microcapsules produced at different temperatures and estimate the optimal ratio of BG, CS and spray drying temperature. Only the interaction between spray drying and β-d-glucan content played a significant role in influencing the encapsulation efficiency and spray drying itself (p ≤ 0.001 and p ≤ 0.05). Temperature played a significant role in increasing particle size as well, but the coefficient for this parameter was lower (0.179). The observed differences in particle size of microcapsules could be caused by the differences in glass transition temperature of the polymers (β-d-glucan and modified starch) used as wall material. It could be seen that the lowest TBARS content was observed when the β-d-glucan in the wall material was at relatively high level (85%) with moderate temperature applied (154 °C) - 0.56 mg of malonaldehyde/kg of powder. The highest amount of EPA was present in the sample with 50% share of β-d-glucan and spray dried in 150 °C (10.22 ± 0.24). After examination of all runs of the experiment, we have made optimization study to obtain the wall material composition and spray drying temperature values which will be most appropriate for fish oil encapsulation.
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Affiliation(s)
- Marcin Andrzej Kurek
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Małgorzata Moczkowska
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Ewelina Pieczykolan
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Małgorzata Sobieralska
- Department of Technique and Food Development, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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19
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Jeyakumari A, Zynudheen AA, Parvathy U, Binsi PK. Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1466319] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- A. Jeyakumari
- Mumbai Research Centre of ICAR, CIFT, Vashi, Navi Mumbai, India
| | - A. A. Zynudheen
- ICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - U. Parvathy
- ICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India
| | - P. K. Binsi
- ICAR––Central Institute of Fisheries Technology (CIFT), Cochin, India
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20
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Yang H, Wen P, Feng K, Zong MH, Lou WY, Wu H. Encapsulation of fish oil in a coaxial electrospun nanofibrous mat and its properties. RSC Adv 2017. [DOI: 10.1039/c7ra00051k] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Coaxial electrospinning was firstly developed to encapsulate fish oil in composite nanofibers to improve its oxidative stability.
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Affiliation(s)
- Huan Yang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Peng Wen
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Kun Feng
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Min H. Zong
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Wen Y. Lou
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
| | - Hong Wu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
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21
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Effect of Crystalline Structure on Oxidation of Fish Oil in Stearin:Fish Oil Mixtures. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-015-1664-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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