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Title: | Enhancement of oxidative stability of polyunsaturated fatty acid-rich fish oil: microencapsulation using chitosan-whey protein complex and betalain |
Other Titles: | Not Available |
Authors: | Vishnu, K. V. Lekshmi R. G. Kumar Ajeeshkumar, K. K. Niladri S. Chatterjee Vishnuja, S. Mohammed Hatha, A. A. Benjakul, S. Suseela Mathew |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | Cochin University of Science and Technology, Kerala, 682016 India ICAR::Central Institute of Fisheries Technology Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90110 Thailand |
Published/ Complete Date: | 2024-04 |
Project Code: | Not Available |
Keywords: | Not Available |
Publisher: | Wiley-Blackwell Publishing Ltd |
Citation: | Vishnu, K. V., Lekshmi R. G. Kumar, Ajeeshkumar, K. K., Niladri S. Chatterjee, Vishnuja, S., Mohammed Hatha, A. A., Benjakul, S. and Suseela Mathew (2024) Enhancement of oxidative stability of polyunsaturated fatty acid-rich fish oil: microencapsulation using chitosan-whey protein complex and betalain. Int. J. Food Sci. Technol. 59(4):2286-2296. |
Series/Report no.: | Not Available; |
Abstract/Description: | Polyunsaturated fatty acids (PUFAs), which are abundant in fish oil, easily oxidise. Therefore, stabilisation is necessary, preferably through encapsulation and the addition of antioxidants. This research looked on multiple emulsification for PUFA-rich fish oil by utilising a wall material (whey protein and chitosan) and an antioxidant (betalain) combination. Spray-dried, microparticles filled with PUFA were successfully created (80% yield) and characterised. It was determined that the emulsion droplet size was 0.917 μm. Good oxidative stability was observed after 4 weeks of storage, as evidenced by a moderate (4%) drop in EPA and DHA content and a low peroxide value (PV) of 4.8 ± 0.23 meq/kg oil in microparticles. Microencapsulation of PUFA-rich fish oil was successfully accomplished using multiple emulsion technology, as evidenced by encapsulation efficiency values of 87.73 ± 0.21% and loading efficiency values of 67 ± 0.11%. These results suggest that structurally stabilised healthful lipids could be added to foods using these innovative emulsions, which provide greater stability and versatility for a wide variety of uses. |
Description: | Not Available |
ISSN: | 0950-5423 |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | International Journal of Food Science and Technology |
Journal Type: | International |
NAAS Rating: | 9.3 |
Impact Factor: | 3.3 |
Volume No.: | 59(4) |
Page Number: | 2286-2296 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | https://doi.org/10.1111/ijfs.16956 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/83862 |
Appears in Collections: | FS-CIFT-Publication |
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