EFFICIENCY EVALUATION OF NANOENCAPSULATION OF OMEGA-3 FATTY ACIDS WITH GELATIN-ARABIC GUM COMPLEX USING COASERVATION TECHNIQUE

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JAFARPOUR S.A.; ESFAHANI R.; JAFARI S.M.

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Journal: Iranian Scientific Fisheries Journal Year:2016 | Volume:25 | Issue:2 Page(s): 29-43

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Information Journal Paper

Title

EFFICIENCY EVALUATION OF NANOENCAPSULATION OF OMEGA-3 FATTY ACIDS WITH GELATIN-ARABIC GUM COMPLEX USING COASERVATION TECHNIQUE

Author(s)

JAFARPOUR S.A. | ESFAHANI R. | JAFARI S.M. | Issue Writer Certificate

Keywords

COMPLEX COACERVATIONQ1

FISH GELATINQ1

MICROENCAPSULATIONQ3

NANO-CAPSULESQ1

OMEGA-3 FATTYACIDQ1

Abstract

The aim of this study was to optimize the nanoencapsulation of fish Omega 3 fatty acids with use ofcomplex coasevation technique which was performed by using response surface methodology (RSM) in the central composite design (CCD). Nanoparticles containing omega-3 fatty acid were produced byRainbow trout skin gelatin and Arabic gum as walls using COMPLEX COACERVATION technique. Theeffects of three independent variables as FISH GELATIN concentration (33-66%), the concentration ofomega-3 fatty acids (10-30%) and the homogenizer speed at three levels (10000, 15000 and 20000rpm) on the dependent variables such as particle size, oil level, encapsulated oil and nanoencapsulation efficiency were evaluated. The results showed that the homogenizer speed significantly had the greatest impact on the particle size (P<0.01). Determination of the nanoparticle surface oil in dicatedthat surface oil was higher in the treatments with higher levels of omega-3 fatty acid than the treatments with lower concentration of omega-3 fatty acid. Nanoencapsulation efficiency of produced powder was recorded at about 41.98-74.69 %. Therefore, it is recommended to use 33% FISH GELATIN with 30% omega-3 fatty acids at 20000 rpm for production of omega-3 fatty acids nanocapsules with desired properties.

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APA: Copy

JAFARPOUR, S.A., ESFAHANI, R., & JAFARI, S.M.. (2016). EFFICIENCY EVALUATION OF NANOENCAPSULATION OF OMEGA-3 FATTY ACIDS WITH GELATIN-ARABIC GUM COMPLEX USING COASERVATION TECHNIQUE. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 25(2), 29-43. SID. https://sid.ir/paper/4686/en

Vancouver: Copy

JAFARPOUR S.A., ESFAHANI R., JAFARI S.M.. EFFICIENCY EVALUATION OF NANOENCAPSULATION OF OMEGA-3 FATTY ACIDS WITH GELATIN-ARABIC GUM COMPLEX USING COASERVATION TECHNIQUE. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2016;25(2):29-43. Available from: https://sid.ir/paper/4686/en

IEEE: Copy

S.A. JAFARPOUR, R. ESFAHANI, and S.M. JAFARI, “EFFICIENCY EVALUATION OF NANOENCAPSULATION OF OMEGA-3 FATTY ACIDS WITH GELATIN-ARABIC GUM COMPLEX USING COASERVATION TECHNIQUE,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 25, no. 2, pp. 29–43, 2016, [Online]. Available: https://sid.ir/paper/4686/en

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