Skip to main content
SpringerLink
Log in

Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Glyceride product from lipase-catalyzed hydrolysis of fish oil (large-scale) is a rich source of n-3 PUFA (49.62%); but it is prone to oxidation. Our aim was to encapsulate this product by a mixture of whey powder and sodium caseinate (4:1) as a new wall material. The emulsification was done using ultrasonication in different powers (180–380 W) and times (1–3 min) and, then, the emulsions were freeze-dried to obtain the powders. Based on encapsulation efficiency, sonication (88–94%) could inhibit the presence of oil at the surface of powder particles in comparison with the samples prepared without sonication (control, 68%). The highest oxidation rate and the lowest L-value were found for the unencapsulated glyceride product stored in air atmosphere followed by the control powder, the powders from sonication treatment and the unencapsulated glyceride product under N2, respectively. In the case of oxidative stability of the samples, the sonication time was more significant than sonication power. According to our results, a sonication treatment of 380 W for 3 min was recommended to prepare parent emulsions during fish oil encapsulation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

Notes

  1. Lot: BCBNC….V, PCode: 101555899.

  2. Lot: XA16568V. CRM47885.

References

  • American Oil Chemists’ Society (AOCS) (1989, 1998, 2003) Official methods and recommended practices of the American oil chemists’ society. Champaign

  • Anandharamakrishnan C, Rielly CD, Stapley AGF (2010) Spray-freeze-drying of whey proteins at sub-atmospheric pressures. Dairy Sci Technol 90(2):321–334

    Article  CAS  Google Scholar 

  • Arab-Tehrany E, Jacquot M, Gaiani C, Imran M, Desobry S, Linder M (2012) Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends Food Sci Technol 25(1):24–33

    Article  CAS  Google Scholar 

  • Bispo P, Batista I, Bernardino R, Bandarra N (2014) Preparation of triacylglycerols rich in omega-3 fatty acids from sardine oil using a Rhizomucor miehei lipase: focus in the EPA/DHA ratio. Appl Biochem Biotechnol 172(4):1866–1881

    Article  CAS  PubMed  Google Scholar 

  • Chen Q, McGillivray D, Wen J, Zhong F, Quek SY (2013) Co-encapsulation of fish oil with phytosterol esters and limonene by milk proteins. J Food Eng 117(4):505–512

    Article  CAS  Google Scholar 

  • Christopoulos MV, Tsantili E (2011) Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage. Sci Hortic 131:49–57

    Article  CAS  Google Scholar 

  • Drusch S, Berg S (2008) Extractable oil in microcapsules prepared by spray-drying: localisation, determination and impact on oxidation stability. Food Chem 109(1):17–24

    Article  CAS  PubMed  Google Scholar 

  • Gamez-Meza N, Noriega-Rodríguez JA, Medina-Juárez LA, Ortega-García J, Monroy-Rivera J, Toro-Vázquez FJ, Garcia HS, Angulo-Guerrero O (2003) Concentration of eicosapentaenoic acid and docosahexaenoic acid from fish oil by hydrolysis and urea complexation. Food Res Int 36(7):721–727

    Article  CAS  Google Scholar 

  • Ghorbani M, Hosseini H (2017) Determination of water activity corresponding to the proper quality of peanut kernels. J Food Process Preserv 41(6):132–160

    Article  CAS  Google Scholar 

  • Goula AM, Adamopoulos KG (2012) A method for pomegranate seed application in food industries: seed oil encapsulation. Food Bioprod Process 90:639–652

    Article  CAS  Google Scholar 

  • Guine RPF, Barroca MJ (2012) Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper). Food Bioprod Process 90(1):58–63

    Article  Google Scholar 

  • Guine RPF, Almeida CTF, Correia PR, Mendes M (2015) Modelling the influence of origin, packing and storage on water activity, colour and texture of almonds, hazelnuts and walnuts using artificial neural networks. Food Bioprocess Technol 8(5):1113–1125

    Article  Google Scholar 

  • Heinzelmanna K, Franke K, Jensen B, Haahr A-M (2000) Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. Eur J Lipid Sci Technol 102(2):114–121

    Article  Google Scholar 

  • Hosseini H, Ghorbani M, Jafari SM, Sadeghi Mahoonak A (2018) Investigating the effect of lipase from Candida rugosa on the production of EPA and DHA concentrates from Kilka fish (Clupeonella cultiventris caspia). LWT Food Sci Technol 93:534–541

    Article  CAS  Google Scholar 

  • Huang H, Hao S, Li L, Yang X, Cen J, Lin W, Wei Y (2014) Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil. J Food Sci Technol 51(9):2148–2154

    Article  CAS  PubMed  Google Scholar 

  • Jafari SM, Assadpoor E, Bhandari B, He Y (2008a) Nanoparticle encapsulation of fish oil by spray drying. Food Res Int 41(2):172–183

    Article  CAS  Google Scholar 

  • Jafari SM, Assadpoor E, He Y, Bhandari B (2008b) Encapsulation efficiency of food flavours and oils during spray drying. Dry Technol 26(7):816–835

    Article  Google Scholar 

  • Jeyakumari A, Janarthanan G, Chouksey MK, Venkateshwarlu G (2016) Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies. J Food Sci Technol 53(1):856–863

    Article  CAS  PubMed  Google Scholar 

  • Karaca AC, Nickerson M, Low NH (2013) Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chem 139(1):448–457

    Article  CAS  PubMed  Google Scholar 

  • Karthik P, Anandharamakrishnan C (2013) Microencapsulation of docosahexaenoic acid by spray-freeze-drying method and comparison of its stability with spray-drying and freeze-drying methods. Food Bioprocess Technol 6(10):2780–2790

    Article  CAS  Google Scholar 

  • Kaur N, Chugh V, Gupta AK (2014) Essential fatty acids as functional components of foods—a review. J Food Sci Technol 51(10):2289–2303

    Article  CAS  Google Scholar 

  • Keogh MK, O’Kennedy BT, Kelly J, Auty MA, Kelly PM, Fureby A, Haahr A-M (2001) Stability to oxidation of spray-dried fish oil powder microencapsulated using milk ingredients. J Food Sci 66(2):217–224

    Article  CAS  Google Scholar 

  • Lopez-Duarte AL, Vidal-Quintanar RL (2009) Oxidation of linoleic acid as a marker for shelf life of corn flour. Food Chem 114(2):478–483

    Article  CAS  Google Scholar 

  • Mbatia B, Mattiasson B, Mulaa F, Adlercreutz P (2011) Strategies for the enzymatic enrichment of PUFA from fish oil. Eur J Lipid Sci Technol 113(6):717–723

    Article  CAS  Google Scholar 

  • Pegg RB (2005) Measurement of primary lipid oxidation products. In: Wrolstad RE, Acree TE, Decker EA, Penner MH, Reid DS, Schwartz SJ, Shoemaker CF, Smith DM, Sporns P (eds) Handbook of food analytical chemistry. Wiley, New Jersey, pp 531–546

    Google Scholar 

  • Ramakrishnan S, Ferrando M, Aceña-Muñoz L, Lamo-Castellví S, Güell C (2013) Fish oil microcapsules from o/w emulsions produced by premix membrane emulsification. Food Bioprocess Technol 6(11):3088–3101

    Article  CAS  Google Scholar 

  • Rathod G, Kairam N (2018) Preparation of omega 3 rich oral supplement using dairy and non-dairy based ingredients. J Food Sci Technol 55(2):760–766

    Article  CAS  PubMed  Google Scholar 

  • Sathivel S, Prinyawiwatkul W (2004) Adsorption of FFA in crude catfish oil onto chitosan, activated carbon, and activated earth: a kinetics study. J Am Oil Chem Soc 81(5):493–496

    Article  CAS  Google Scholar 

  • Senter SD, Forbus WR Jr, Nelson SO, Wilson RL Jr, Horvat RJ (1984) Effect of dielectric and steam heating treatments on the storage stability of pecan kernels. J Food Sci 49:893–895

    Article  Google Scholar 

  • Shahidi F (2005) Quality assurance of fats and oils. In: Shahidi FA (ed) Baileys industrial oil and fat products. Wiley, New Jersey, pp 565–575

    Chapter  Google Scholar 

  • Takeungwongtrakul S, Benjakul S (2017) Biscuits fortified with micro-encapsulated shrimp oil: characteristics and storage stability. J Food Sci Technol 54(5):1126–1136

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Turchiuli C, Jimenez Munguia MT, Hernandez Sanchez M, Cortes Ferre H, Dumoulin E (2014) Use of different supports for oil encapsulation in powder by spray drying. Powder Technol 255:103–108

    Article  CAS  Google Scholar 

  • Vega C, Roos YH (2006) Spray-dried dairy and dairy-like emulsions–compositional consideration. J Dairy Sci 89(2):383–401

    Article  CAS  PubMed  Google Scholar 

  • Xia Q, Wang B, Akanbi TO, Li R, Yang W, Adhikari B, Barrow CJ (2017) Microencapsulation of lipase produced omega-3 concentrates resulted in complex coacervates with unexpectedly high oxidative stability. J Funct Foods 35:499–506

    Article  CAS  Google Scholar 

  • Yazicioglu B, Sahin S, Sumnu G (2015) Microencapsulation of wheat germ oil. J Food Sci Technol 52(6):3590–3597

    CAS  Google Scholar 

  • Zuidam NJ, Shimoni E (2009) Overview of microencapsulates for use in food products or processes and methods to make them. In: Zuidam NJ, Nedovic VA (eds) Encapsulation technologies for food active ingredients and food processing. Springer, Dordrecht, pp 3–31

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Hamed Hosseini, Mohammad Ghorbani, Seid Mahdi Jafari & Alireza Sadeghi Mahoonak

Authors
  1. Hamed Hosseini
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mohammad Ghorbani
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Seid Mahdi Jafari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Alireza Sadeghi Mahoonak
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hamed Hosseini.

Appendix

Appendix

Prediction profiler presenting the optimum values of the independent variables required to achieve maximum levels for both L-value and EE, as well as minimum levels for both oxidative indices (kCD and kCT) and ∆E.

figure a

Source

p Value/F-value

kCD

kCT

EE

∆E

L*

Analysis of variance (ANOVA) data

 Power

0.0009/80.49

0.0193/14.33

0.0004/120

< 0.0001/1452.9

< 0.0001/4702.33

 Time

< 0.0001/741.27

0.0001/226.35

0.0042/34.53

< 0.0001/3569.19

< 0.0001/7604.22

 Power × time

0.6371/0.26

0.0058/28.74

0.0877/5.06

< 0.0001/294.95

< 0.0001/925.09

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hosseini, H., Ghorbani, M., Jafari, S.M. et al. Encapsulation of EPA and DHA concentrate from Kilka fish oil by milk proteins and evaluation of its oxidative stability. J Food Sci Technol 56, 59–70 (2019). https://doi.org/10.1007/s13197-018-3455-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3455-9

Keywords

Search

Navigation