Volume 16, Issue 88 (2019)                   FSCT 2019, 16(88): 109-121 | Back to browse issues page

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maghsoudi S, esmaeilzadeh kenari R, farahmandfar R. Effect of Type and Concentration of Wall Materials on Kilka Fish Oil Nano and Microcapsules Properties Using Xanthan and Lepidium Sativum Seeds gum. FSCT 2019; 16 (88) :109-121
URL: http://fsct.modares.ac.ir/article-7-29837-en.html
1- sari agricultural sciences and natural resources university
2- sari agricultural sciences and natural resources university , reza_kenari@yahoo.com
Abstract:   (5815 Views)
Kilka fish oil is highly susceptible to oxidation due to high amounts of unsaturated fatty acids. One of the methods used to protect unsaturated oils from environmental damage is the encapsulation process. The purpose of this study was to investigate the effect of encapsulation process on reduction of Kilka fish oil oxidation. The purpose of this study was to investigate the effect of type and concentration of wall materials on encapsulated fish oil properties. The mixture of xanthan and lepidium sativum (Shahi) seed gum was used in 100: 0, 50:50 and 0: 100 ratios as the continuous phase of emulsion. Concentration of solid material in wall solution was chosen at 30, 40 and 50%. A homogenizer ultraturax was used to prepare nanomulsions and a high pressure homogenizer was used to produce microemulsion. The results showed that the size of the capsules prepared with mixture wall in all concentration, xanthan gum at 40 and 50% concentration and capsules with shahi seed gum at 30% concentration was in the range of nano (below 100 nm). All microcapsules had a size below 10 micrometers. Zeta potential was negative for microcapsules and nanocapsules and the lowest and highest zeta potentials were related to capsule with mixture and shahi seed gum walls respectively. The nanocapsules showed higher efficiency of Kilka fish oil encapsulation than microcapsules. The images of the Scanning Electron Microscope represent a suitable network and uniform wall cover around the capsules, and structural fractures were not observed. The results of this study suggest using of fish oil microcapsules with shahi gum wall at 40% concentration, fish oil nanocapsules with mixture of xanthan and shahi gum wall at 40% concentration, and fish oil nanocapsules with 30% xanthan gum due to good properties for oil storage.
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Article Type: Original Research | Subject: Nanotechnology in the food industry (nanoparticles, nanocapsulations, nanomolies, etc.)
Received: 2019/01/27 | Accepted: 2019/03/2 | Published: 2019/06/15

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