Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan andLepidium Sativum Seeds gum

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MAGHSOUDI S.; EsmaeilzadehKanari R.; FARAHMANDFAR R.

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Journal: Journal of food science and technology Year:2019 | Volume:16 | Issue:88 Page(s): 109-121

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Title

Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan andLepidium Sativum Seeds gum

Author(s)

MAGHSOUDI S. | EsmaeilzadehKanari R. | FARAHMANDFAR R. | Issue Writer Certificate

Keywords

EncapsulationQ2

Kilka fish oilQ2

XanthanQ2

Lepidium sativum seed gumQ1

NanocapsuleQ1

microcapsuleQ1

Abstract

Kilka fish oil is highly susceptible to oxidation due to high amounts of unsaturated fatty acids. One of the methods used to protect unsaturated oils from environmental damage is the Encapsulation process. The purpose of this study was to investigate the effect of Encapsulation process on reduction of Kilka fish oil oxidation. The purpose of this study was to investigate the effect of type and concentration of wall materials on encapsulated fish oil properties. The mixture of Xanthan and lepidium sativum (Shahi) seed gum was used in 100: 0, 50: 50 and 0: 100 ratios as the continuous phase of emulsion. Concentration of solid material in wall solution was chosen at 30, 40 and 50%. A homogenizer ultraturax was used to prepare nanomulsions and a high pressure homogenizer was used to produce microemulsion. The results showed that the size of the capsules prepared with mixture wall in all concentration, Xanthan gum at 40 and 50% concentration and capsules with shahi seed gum at 30% concentration was in the range of nano (below 100 nm). All microcapsules had a size below 10 micrometers. Zeta potential was negative for microcapsules and Nanocapsules and the lowest and highest zeta potentials were related to capsule with mixture and shahi seed gum walls respectively. The Nanocapsules showed higher efficiency of Kilka fish oil Encapsulation than microcapsules. The images of the Scanning Electron Microscope represent a suitable network and uniform wall cover around the capsules, and structural fractures were not observed. The results of this study suggest using of fish oil microcapsules with shahi gum wall at 40% concentration, fish oil Nanocapsules with mixture of Xanthan and shahi gum wall at 40% concentration, and fish oil Nanocapsules with 30% Xanthan gum due to good properties for oil storage.

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APA: Copy

MAGHSOUDI, S., EsmaeilzadehKanari, R., & FARAHMANDFAR, R.. (2019). Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan andLepidium Sativum Seeds gum. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(88 ), 109-121. SID. https://sid.ir/paper/72787/en

Vancouver: Copy

MAGHSOUDI S., EsmaeilzadehKanari R., FARAHMANDFAR R.. Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan andLepidium Sativum Seeds gum. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(88 ):109-121. Available from: https://sid.ir/paper/72787/en

IEEE: Copy

S. MAGHSOUDI, R. EsmaeilzadehKanari, and R. FARAHMANDFAR, “Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan andLepidium Sativum Seeds gum,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 88 , pp. 109–121, 2019, [Online]. Available: https://sid.ir/paper/72787/en

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