首页|A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil

A novel perspective with characterized nanoliposomes: Limitation of lipid oxidation in fish oil

扫码查看
原文链接
  • NSTL
  • Elsevier
Fish oil-loaded brown and green macroalgae-based nanoliposomes (NS: Sargassum boveanum, NP: Padina distromatica, and NC: Caulerpa sertularioides) were successfully obtained. Release profile (<35%), zeta particles size (130.3-266.3 nm), encapsulation efficiency (99.9%) were revealed besides morphological characterizations (NS: 157.55, NP: 129.02, NC: 335.304 nm) of nanoliposomes (p < 0.05). Oxidation tests demonstrated that the use of NS more successfully limited the rapid increase in peroxide value of fish oil stored at 30 degrees C. FFA value of control group samples reached 6.8 from 3.4% (change: 100%) while NS (change: 12.5%) and NP (change: 12.5%) had better stability during 42 days' storage (p < 0.05). The anisidine values of control group samples were in the range of 8.8 and 22.8. But, NS, NP, and NC samples possessed 11.0, 9.9, and 10.0, respectively. Totox value in the control group fish oil samples reached 85.2. Yet, the highest values for NS, NP, and NC samples were found to be 33.1, 54.5, and 67.3 (p < 0.05). Also, color values in the samples treated with nanoliposomes had higher stability. The use of nanolioposme technique effectively retarded the oxidation in fish oil stored at 30 degrees C. Thus, this applied novel methodology provided with a nanoliposomal approach can guide further food treatments in the food industry.

NanoliposomesEncapsulationFish oilAlgae extractOxidative deterioration

Mousavipour, Nesa、Babaei, Sedigheh、Moghimipour, Eskandar、Moosavi-Nasab, Marzieh、Ceylan, Zafer

展开 >

Shiraz Univ, Sch Agr, Dept Nat Resources & Environm Engn, POB 7194684334, Shiraz, Fars, Iran

Ahvaz Jundishapur Univ Med Sci, Med Plants Res Ctr, Ahvaz, Iran

Shiraz Univ, Sch Agr, Dept Food Sci & Technol, Shiraz, Iran

Yuzuncu Yil Univ, Fac Tourism, Dept Gastron & Culinary Arts, Van, Turkey

展开 >

2021

10.1016/j.lwt.2021.112387

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.152
  • 5
  • 57