Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of fish (Clupeonella cultiventris) oil

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Moradi; S.E.; MOTALLEBI A.A.; JAFARI S.M.; Shahmohamadi H.R.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:89 Page(s): 199-214

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Title

Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of fish (Clupeonella cultiventris) oil

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Keywords

NanocarrierQ1

Kilka oilQ1

Oxidation stabilityQ1

FTIRQ1

XRDQ1

Abstract

The present study aimed to evaluate physical and microstructural/molecular properties of encapsulated fish oil, and their oxidative stability during storage. To this end, Nanoemulsion of Fish oil (in both pure and nanoemulsified form) was produced using complex coacervation method and various ratios of chitosan and gum arabic (CH1: AG1; CH1: AG2; CH2: AG1) as wall materials and maltodextrin (MD) as filer. Then, emulsion and microocapsulated powder properties including Particle size, encapsulation efficiency, release, XRD, FTIR, peroxide value and TBA index were evaluated. According to the results, the lowest amount of particle size and the highest encapsulation efficiency were observed in the treatment of CH1: AG1. There was no significant change in the release rate among different treatments and all of treatments showed similar release pattern. The results of FTIR and XRD confirmed the presence and favorable encapsulating of Kilka oil within biopolymerical Nanocarriers. Duration 28 days maintenance at 35ᵒ C; peroxide value and TBA levels were significantly increased for all of treatments; In this regard, the oxidative stability was significantly increased in Nanocarriers made from chitosan/gum arabic compared to control treatment.

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APA: Copy

Moradi,, S.E., MOTALLEBI, A.A., JAFARI, S.M., & Shahmohamadi, H.R.. (2019). Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of fish (Clupeonella cultiventris) oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(89 ), 199-214. SID. https://sid.ir/paper/72289/en

Vancouver: Copy

Moradi, S.E., MOTALLEBI A.A., JAFARI S.M., Shahmohamadi H.R.. Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of fish (Clupeonella cultiventris) oil. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(89 ):199-214. Available from: https://sid.ir/paper/72289/en

IEEE: Copy

S.E. Moradi,, A.A. MOTALLEBI, S.M. JAFARI, and H.R. Shahmohamadi, “Preparation of biopolymerical nanocarriers from chitosan/Arabic gum by complex coacervation; Evaluation of physicochemical, microstructural/molecular properties and its effect on oxidative stability of fish (Clupeonella cultiventris) oil,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 89 , pp. 199–214, 2019, [Online]. Available: https://sid.ir/paper/72289/en

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