School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil.
Laboratory of Food Engineering, Federal University of Pampa - Bagé Campus, Bagé, RS, Brazil.
Food Sci Technol Int. 2024 Jun;30(4):317-328. doi: 10.1177/10820132231153496. Epub 2023 Jan 26.
Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA+DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected ( < 0.05) the particle size. In addition, chitosan concentration significantly affected ( < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.
采用乳化法制备了一种载有金枪鱼油多不饱和脂肪酸（PUFA）浓缩物的壳聚糖纳米胶囊，其中 EPA+DHA 的含量约为 57%（w/w）。实验中使用了不同的壳聚糖浓度（1.0%、1.5%、2.0%，w/v）和搅拌速度（10000、15000、20000rpm）。评估了这些参数对粒径和 Zeta 电位的影响。物理和氧化稳定性用于测量储存过程中产品的质量。壳聚糖浓度、搅拌速度及其相互作用对粒径有显著影响（<0.05）。此外，壳聚糖浓度对纳米胶囊乳液的 Zeta 电位有显著影响（<0.05）。基于物理和氧化稳定性的结果，纳米胶囊在冷藏温度（7°C）下稳定 30 天，1.5-2%的壳聚糖可改善对油氧化的保护。在 30 天的储存期内，使用 2%壳聚糖和 10000rpm 搅拌速度可使多分散指数和纳米胶囊粒径的变化最小（221.8±3.0nm）。这些条件可被认为是用壳聚糖作为壁材生产金枪鱼油多不饱和脂肪酸浓缩物纳米胶囊的最适条件。这些纳米胶囊具有物理特性和氧化稳定性，可应用于食品工业，是 EPA 和 DHA 脂肪酸的重要来源。
