Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil.

IF 1.8 4区 农林科学 Q3 CHEMISTRY, APPLIED
Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-01-26 DOI:10.1177/10820132231153496
Jenifer Ines Engelmann, Bruna Silva de Farias, Andrei Vallerão Igansi, Patrick Peres Silva, Tito Roberto Santana Cadaval, Marcos Alexandre Gelesky, Valéria Terra Crexi, Luiz Antonio de Almeida Pinto
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引用次数: 0

Abstract

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 (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 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.

含有金枪鱼油中富含的 PUFA 浓缩物的乳化壳聚糖基纳米胶囊。
采用不同的壳聚糖浓度(1.0%、1.5%、2.0%,w v-1)和搅拌速度(10,000、15,000、20,000 rpm),通过乳化工艺制备了含有金枪鱼油浓缩多不饱和脂肪酸(PUFA)的壳聚糖纳米胶囊,其中 EPA 和 DHA 的含量约为 57% (w w-1)。评估了这些参数对粒度和 zeta 电位的影响。物理稳定性和氧化稳定性用于测量贮藏期间的产品质量。壳聚糖浓度、搅拌速度及其相互作用对产品的质量有明显影响(p p
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来源期刊
Food Science and Technology International
Food Science and Technology International 工程技术-食品科技
CiteScore
5.80
自引率
4.30%
发文量
63
审稿时长
18-36 weeks
期刊介绍: Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).
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