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Oleogel-structured composite for the stabilization of ω3 fatty acids in fish oil.
Food & Function ( IF 5.1 ) Pub Date : 2018-11-14 , DOI: 10.1039/c8fo01446a Michelle C Lee 1 , Xiaofei Jiang , J Thomas Brenna , Alireza Abbaspourrad
Food & Function ( IF 5.1 ) Pub Date : 2018-11-14 , DOI: 10.1039/c8fo01446a Michelle C Lee 1 , Xiaofei Jiang , J Thomas Brenna , Alireza Abbaspourrad
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This study examined the encapsulation and stabilization of É·3 in fish oil into a multi-compartment system consisting of β-cyclodextrins (β-CD) complexation within an oleogel structure, which was further coated with a layer of whey protein isolate (WPI). The formation of β-CD-fish oil complex was confirmed by thermogravimetric analysis and Fourier-transform infrared spectroscopy. Particle size and ζ-potential of the oleogel-based oil-in-water emulsion did not change significantly over a 28-day storage period under different pH conditions (pH 3.5-7) and NaCl concentrations (50-500 mg L-1). The WPI-coated oleogel and β-CD-fish oil complex were subjected to UVC light exposure and quantified by their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. Results indicated that more than 50 wt% of both EPA and DHA were retained after a 4 h UV exposure period in the WPI-coated system. In addition, sensory evaluation results showed a decreased fish oil odor in the WPI-coated oleogel samples. Overall, the results from this study demonstrated that this oleogel-structured composite incorporating β-CD-fish oil complexes can be formed successfully to retain lipophilic components with decreased undesirable fish oil odor.
中文翻译：
用于稳定鱼油中ω3脂肪酸的油凝胶结构复合材料。
这项研究检查了鱼油中É·3的包封和稳定化作用，该系统由油凝胶结构内的β-环糊精（β-CD）络合组成的多隔室体系，该体系进一步涂有一层乳清蛋白分离物（WPI） 。通过热重分析和傅里叶变换红外光谱法证实了β-CD-鱼油复合物的形成。在不同的pH条件（pH 3.5-7）和NaCl浓度（50-500 mg L-1）下，基于油凝胶的水包油型乳液的粒径和ζ电位在28天的存储期内没有明显变化。 。将WPI涂层的油凝胶和β-CD-鱼油复合物置于UVC照射下，并通过其二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）含量进行定量。结果表明，在WPI涂层系统中，紫外线暴露4小时后，保留了超过50 wt％的EPA和DHA。此外，感官评估结果显示，在WPI涂层的油凝胶样品中鱼油的气味减少了。总体而言，这项研究的结果表明，这种包含β-CD-鱼油复合物的油凝胶结构复合材料可以成功形成，从而保留亲脂性成分，并减少了不良的鱼油气味。
更新日期：2018-10-10
中文翻译：
用于稳定鱼油中ω3脂肪酸的油凝胶结构复合材料。
这项研究检查了鱼油中É·3的包封和稳定化作用，该系统由油凝胶结构内的β-环糊精（β-CD）络合组成的多隔室体系，该体系进一步涂有一层乳清蛋白分离物（WPI） 。通过热重分析和傅里叶变换红外光谱法证实了β-CD-鱼油复合物的形成。在不同的pH条件（pH 3.5-7）和NaCl浓度（50-500 mg L-1）下，基于油凝胶的水包油型乳液的粒径和ζ电位在28天的存储期内没有明显变化。 。将WPI涂层的油凝胶和β-CD-鱼油复合物置于UVC照射下，并通过其二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）含量进行定量。结果表明，在WPI涂层系统中，紫外线暴露4小时后，保留了超过50 wt％的EPA和DHA。此外，感官评估结果显示，在WPI涂层的油凝胶样品中鱼油的气味减少了。总体而言，这项研究的结果表明，这种包含β-CD-鱼油复合物的油凝胶结构复合材料可以成功形成，从而保留亲脂性成分，并减少了不良的鱼油气味。
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