title: Chitosan-whey protein isolate composite films for encapsulation and stabilization of fish oil containing ultra pure omega-3 fatty acids.
abstract: Chitosan (1.5%, w/v)-whey protein isolate (WPI, 5% w/v) composite films were developed for encapsulating and stabilizing fish oil (FO) containing 93.7% eicosapentaenoic acid (EPA). Chitosan-WPI film-forming solutions (FFS) were incorporated with 1.5% or 2% FO (w/v), 2% (w/v) glycerol, Tween 80 (3 times weight of FO), and 0.5% (w/v) oregano or rosemary essential oil (EO), and cast for films at room conditions. Dried films were stored at 2 °C for 30 d for evaluating encapsulation efficiency (EE), lipid stability, and film functionality. Total oil contents in films from FFS incorporating 1.5% or 2% FO were 28.1% to 32.5% and 33.4% to 37.3%, respectively, and free oil contents were 13.5% to 14.7% and 15.5% to 16.3%, respectively. EE, moisture content, and water activity of the films were 47.8% to 66%, 18.7% to 24.9%, and 0.42% to 0.50%, respectively, without significant difference among differently formulated films. Increasing FO concentration from 1.5% to 2% in FFS decreased tensile strength of the films from 0.57-0.73 to 0.34-0.44 MPa, but not the film elongation. Addition of oregano EO in FFS retarded lipid oxidation of the fish oil encapsulated in the films, in which a 43% to 53% reduction in thiobarbituric acid-reactive substances value and 39% to 51% reduction in peroxide value were achieved. Chitosan-WPI composite films with incorporation of oregano essential oil could be applied as a simple and economic means for encapsulating and stabilizing fish oil for fortifying omega-3 fatty acids in various applications.
authors.affiliation: Dept. of Food Science & Technology, Oregon State Univ., Corvallis, OR 97331-6602, USA.
authors.forename: Jingyun
authors.initials: J
authors.lastname: Duan
authors.forename: Yan
authors.initials: Y
authors.lastname: Jiang
authors.forename: Yanyun
authors.initials: Y
authors.lastname: Zhao
mesh_terms: D000465:Algorithms; D000975:Antioxidants / Q000737:chemistry*; D055598:Chemical Phenomena; D048271:Chitosan / Q000737:chemistry*; D003116:Color; D003692:Delayed-Action Preparations / Q000737:chemistry; D019587:Dietary Supplements / Q000032:analysis*; D015525:Fatty Acids, Omega-3 / Q000008:administration & dosage / Q000737:chemistry*; D005395:Fish Oils / Q000008:administration & dosage / Q000737:chemistry*; D005524:Food Technology; D008054:Lipid Peroxides / Q000032:analysis; D055595:Mechanical Phenomena; D008855:Microscopy, Electron, Scanning; D008894:Milk Proteins / Q000737:chemistry*; D009822:Oils, Volatile / Q000737:chemistry; D010084:Oxidation-Reduction; D012034:Refrigeration; D013718:Tensile Strength; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014867:Water / Q000032:analysis; D000067816:Whey Proteins
chemical_list: D000975:Antioxidants; D003692:Delayed-Action Preparations; D015525:Fatty Acids, Omega-3; D005395:Fish Oils; D008054:Lipid Peroxides; D008894:Milk Proteins; D009822:Oils, Volatile; D017392:Thiobarbituric Acid Reactive Substances; D000067816:Whey Proteins; D014867:Water; D048271:Chitosan