Influence of the protein type on the stability of fish oil in water emulsion obtained by glass microfluidic device. (April 2018)

• Record Type: Journal Article
• Authors: Comunian, Talita A.; Ravanfar, Raheleh; Selig, Michael J.; Abbaspourrad, Alireza
• Is Part Of: Food hydrocolloids. Volume 77(2018)
• Page Start: 96
• Page End: 106
• Publication Date: 2018-04
• Subjects: Omega-3 fatty acids -- Oxidation -- Gelatin -- Whey protein -- Casein; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.09.025
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: The objective of this study was the encapsulation of fish oil (source of omega-3 fatty acids) by glass microfluidic devices using different types, concentrations and combinations of proteins in oil-in-water emulsions to protect the fish oil against oxidation. Formulations of fish oil in gelatin, casein and hydrolyzed whey protein were analyzed via optical and cryo-transmission electron microscopy, and assessed in regards to particle size, zeta potential, structural stability under different stress conditions, interfacial tension, and oxidative stability by thiobarbituric acid reactive substance over 15 days. Following sample preparation and after 15 days storage, zeta potentials ranged from −24 to +11 mV (0 days) and from −16 to −0.54 mV (15 days); particle sizes ranged from 77 to 97 μm and from 79 to 107 μm, respectively. The formulations were stable under different stress conditions; however, the combination of 0.5% (w/w) gelatin and casein (ratio 1:1) promoted the best protection to the fish oil against oxidation. The microfluidic methods presented herein offer a new alternative to encapsulate fish oil and promote its protection and future application in food products. Graphical abstract: Image 1 Highlights: Fish oil was encapsulated by oil in water emulsion obtained by microfluidic device. Emulsions were stable under different stress conditions. Casein-gelatin combination promoted the best oxidative protection to oil.