Department of Food Science and Technology, Faculty of Agriculture, Fayoum University, Fayoum 6351, Egypt.
Department of Chemistry, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia.
Molecules. 2021 Oct 10;26(20):6109. doi: 10.3390/molecules26206109.
Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsulation efficiency and oxidative stability of omega fish oils in spray-dried microcapsules. In this study, mackerel, sardine waste oil, and sand smelt fish oil were encapsulated in three different wall materials (whey protein, gum Arabic (AG), and maltodextrin) by conventional spray-drying. The effect of the different wall materials on the encapsulation efficiency (EE), flowability, and oxidative stability of encapsulated oils during storage at 4 °C was investigated. All three encapsulating agents provided a highly protective effect against the oxidative deterioration of the encapsulated oils. Whey protein was found to be the most effective encapsulated agent comparing to gum Arabic and maltodextrin. The results indicated that whey protein recorded the highest encapsulation efficiency compared to the gum Arabic and maltodextrin in all encapsulated samples with EE of 71.71%, 68.61%, and 64.71% for sand smelt, mackerel, and sardine oil, respectively. Unencapsulated fish oil samples (control) recorded peroxide values (PV) of 33.19, 40.64, and 47.76 meq/kg oil for sand smelt, mackerel, and sardine oils after 35 days of storage, while all the encapsulated samples showed PV less than 10 in the same storage period. It could be concluded that all the encapsulating agents provided a protective effect to the encapsulated fish oil and elongated the shelf life of it comparing to the untreated oil sample (control). The results suggest that encapsulation of fish oil is beneficial for its oxidative stability and its uses in the production of functional foods.
鱼油是长链ω-3 脂肪酸的主要来源，这些脂肪酸是重要的营养物质，有助于预防和治疗心脏病，对健康有许多益处。它还含有脂溶性维生素，如维生素 A 和 D。本工作旨在确定壁材组成如何影响喷雾干燥微胶囊中 ω 鱼油的包封效率和氧化稳定性。在这项研究中，用三种不同的壁材（乳清蛋白、阿拉伯胶（AG）和麦芽糊精）将鲭鱼、沙丁鱼废油和沙尖鱼鱼油包封在三种不同的壁材中（乳清蛋白、阿拉伯胶（AG）和麦芽糊精）。研究了不同壁材对包封油在 4°C 下储存时包封效率（EE）、流动性和氧化稳定性的影响。所有三种包封剂对包封油的氧化劣化都提供了高度的保护作用。与阿拉伯胶和麦芽糊精相比，乳清蛋白被发现是最有效的包封剂。结果表明，与阿拉伯胶和麦芽糊精相比，乳清蛋白在所有包封样品中的包封效率最高，沙尖鱼、鲭鱼和沙丁鱼油的 EE 分别为 71.71%、68.61%和 64.71%。未包封的鱼油样品（对照）在储存 35 天后记录的过氧化值（PV）分别为沙尖鱼、鲭鱼和沙丁鱼油的 33.19、40.64 和 47.76 meq/kg 油，而所有包封样品在相同储存期内的 PV 均小于 10。可以得出结论，与未处理的油样品（对照）相比，所有包封剂都对包封鱼油起到了保护作用，延长了其保质期。结果表明，鱼油的包封有利于其氧化稳定性，并有利于其在功能性食品生产中的应用。
