Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331-6602, USA.
J Food Sci. 2011 Jan-Feb;76(1):C133-41. doi: 10.1111/j.1750-3841.2010.01905.x. Epub 2010 Nov 18.
Chitosan (1.5%, w/v)-whey protein isolate (WPI, 5% w/v) composite films were developed for encapsulating and stabilizing fish oil (FO) containing 93.7% eicosapentaenoic acid (EPA). Chitosan-WPI film-forming solutions (FFS) were incorporated with 1.5% or 2% FO (w/v), 2% (w/v) glycerol, Tween 80 (3 times weight of FO), and 0.5% (w/v) oregano or rosemary essential oil (EO), and cast for films at room conditions. Dried films were stored at 2 °C for 30 d for evaluating encapsulation efficiency (EE), lipid stability, and film functionality. Total oil contents in films from FFS incorporating 1.5% or 2% FO were 28.1% to 32.5% and 33.4% to 37.3%, respectively, and free oil contents were 13.5% to 14.7% and 15.5% to 16.3%, respectively. EE, moisture content, and water activity of the films were 47.8% to 66%, 18.7% to 24.9%, and 0.42% to 0.50%, respectively, without significant difference among differently formulated films. Increasing FO concentration from 1.5% to 2% in FFS decreased tensile strength of the films from 0.57-0.73 to 0.34-0.44 MPa, but not the film elongation. Addition of oregano EO in FFS retarded lipid oxidation of the fish oil encapsulated in the films, in which a 43% to 53% reduction in thiobarbituric acid-reactive substances value and 39% to 51% reduction in peroxide value were achieved. Chitosan-WPI composite films with incorporation of oregano essential oil could be applied as a simple and economic means for encapsulating and stabilizing fish oil for fortifying omega-3 fatty acids in various applications.
壳聚糖（1.5%，w/v）-乳清蛋白分离物（WPI，5%w/v）复合膜被开发用于包封和稳定富含 93.7%二十碳五烯酸（EPA）的鱼油（FO）。壳聚糖-WPI 成膜溶液（FFS）中添加了 1.5%或 2%的 FO（w/v）、2%（w/v）甘油、吐温 80（FO 重量的 3 倍）和 0.5%（w/v）牛至或迷迭香精油（EO），并在室温下浇铸薄膜。干燥的薄膜在 2°C 下储存 30 天，以评估包封效率（EE）、脂质稳定性和薄膜功能。FFS 中添加 1.5%或 2%FO 的薄膜的总油含量分别为 28.1%至 32.5%和 33.4%至 37.3%，游离油含量分别为 13.5%至 14.7%和 15.5%至 16.3%。薄膜的 EE、水分含量和水活度分别为 47.8%至 66%、18.7%至 24.9%和 0.42%至 0.50%，不同配方的薄膜之间没有显著差异。在 FFS 中，FO 浓度从 1.5%增加到 2%，降低了薄膜的拉伸强度，从 0.57-0.73MPa 降低到 0.34-0.44MPa，但不影响薄膜的伸长率。在 FFS 中添加牛至精油可延缓包封在薄膜中的鱼油的脂质氧化，其中 TBARS 值降低了 43%至 53%，过氧化物值降低了 39%至 51%。添加牛至精油的壳聚糖-WPI 复合膜可作为一种简单、经济的方法，用于包封和稳定鱼油，以在各种应用中强化 ω-3 脂肪酸。
