Record Details

DSpace at CIFT

View Archive Info
 

Metadata

 
Field Value
 
Title Impact of chitosan and oregano extract on the physicochemical properties of micro-encapsulated fish oil stored at different temperature
 
Names Jeyakumari, A.
Zynudheen, A.A.
Parvathy, U.
Binsi, P.K.
Date Issued 2018 (iso8601)
Abstract Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible
to oxidation. Microencapsulation is a commonly employed technique
to protect fish oil against oxidation. In the present study, the potential of
chitosan in combination with bovine gelatin and maltodextrin as wall
material for microencapsulation of fish oil by spray drying was evaluated.
To improve the oxidative stability of the fish oil microencapsulates, oregano
(Origanum vulgare L) extract was added at 0.50 g/100 g of emulsion. The
spray-dried powder showed a moisture content of 2.8 – 3.2 g/100 g of
spray-dried powder. The powder contained spherical microparticles with
different sizes as indicated by scanning electron microscope images.
Encapsulation efficiency of microencapsulates ranged between 68.94%
and 81.88%. Differential scanning calorimetry and Fourier-transformed
infrared spectroscopy analysis of microencapsulates revealed the possible
structural stabilization of core and wall material. The oxidative stability of
fish oil microencapsulates were monitored under three different temperature
(60°C, 28 ± 2°C, and 4°C). Incorporation of oregano extract minimized
the generation of secondary and tertiary oxidation products as indicated by
lower peroxide value and thiobarbituric acid reactive substance values
compared to control. Overall, the results suggested that combination of
chitosan along with bovine gelatin and maltodextrin as wall material
improved the surface morphology of the microparticle and encapsulation
efficiency, whereas incorporation of oregano extract in fish oil before spray
drying enhanced the oxidative stability during storage.
Genre Article
Identifier Intl. Food Prop. 21(1):942-955