Study physio-chemical characteristics fish oil Nano-capsules and vitamin E produced using a complex conservation technique

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MIRZAEI F.; JAFARPOUR A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:87 Page(s): 17-30

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Title

Study physio-chemical characteristics fish oil Nano-capsules and vitamin E produced using a complex conservation technique

Author(s)

MIRZAEI F. | JAFARPOUR A. | Issue Writer Certificate

Keywords

Fish oilQ1

Vitamin EQ1

Physicochemical characteristicsQ2

Oxidative stabilityQ1

Complex ConservationQ1

Abstract

One of the many ways that encapsulation is used is the Complex Conservation techniques. The purpose of this study was to evaluate the effect of Fish oil percentage (1%, 3% and 5%), total biopolymer percent (1%, 3% and 5%) and homogenizer speed (7000, 9000 and 11000 rpm) on the physicochemical and Oxidative stability of produced powders. To this end, the response surface method was used in the central composite design. Optimized emulsion obtained in gelatin and gum coating (1: 1 ratio) contains (Fish oil 1%, total biopolymer percent 1%, homogenizer speed 7000 rpm) which and encapsulation efficiency is 97. 97%, and in order to evaluate the Oxidative stability of the treatments, they were placed at 4 ° C for 3 months. The results of the study showed that by increasing the percentage of Fish oil, the powder lighteness index and whiteness decreased and the yellowness index increased. The results of the study the rate of oxidation showed that thiobarbituric acid (TBA) amount were significantly lower in encapsulated samples than in control samples also, in an encapsulated sample containing Vitamin E, the amount of thiobarbituric acid in the first month was significantly lower than the other periods in compared to with the control sample.

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APA: Copy

MIRZAEI, F., & JAFARPOUR, A.. (2019). Study physio-chemical characteristics fish oil Nano-capsules and vitamin E produced using a complex conservation technique. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(87 ), 17-30. SID. https://sid.ir/paper/72560/en

Vancouver: Copy

MIRZAEI F., JAFARPOUR A.. Study physio-chemical characteristics fish oil Nano-capsules and vitamin E produced using a complex conservation technique. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(87 ):17-30. Available from: https://sid.ir/paper/72560/en

IEEE: Copy

F. MIRZAEI, and A. JAFARPOUR, “Study physio-chemical characteristics fish oil Nano-capsules and vitamin E produced using a complex conservation technique,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 87 , pp. 17–30, 2019, [Online]. Available: https://sid.ir/paper/72560/en

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