Volume 15, Issue 82 (2018)                   FSCT 2018, 15(82): 201-212 | Back to browse issues page

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ojagh S M. Microencapsulation of Sargassum sp. extract in order to improve stability and reinforcement of its antioxidant effect on fish oill. FSCT 2018; 15 (82) :201-212
URL: http://fsct.modares.ac.ir/article-7-12478-en.html
1- University of Agricultural Sciences and Natural Resources
Abstract:   (5232 Views)
In the present study, in order to identifying the composition of Sargassum sp. Extract, total carotenoid, phenolic and flavonoid compounds were measured by spectrophotometric method. The antioxidant activity of extract was evaluated by free radical inhibitory test (DPPH). Nanoencapsulation of the Sargassum sp. Extract was performed by freeze drying method with composed wall materials of maltodextrin (M) and whey protein concentrate (WPC) and the effects of nanocapsules on oxidation stability Sargassum sp. Extract and subsequently improvement its antioxidant effect on fish oil were assessed by determining of peroxide and para-anisidine during 15 days storage. The evaluations showed the mean values of 0.32 mg/g, 84.19 mg GA/Eg and 4.03 mg GA/Eg of carotenoids, phenols and flavonoids in the Sargassum sp. Extract, respectively. The emulsion prepared from mixture of algae extract and M+WPC was completely stable, and its viscosity and particle size was measured at 670 ± 4 mPa.s and 59.530±62.4 nm, respectively., Fish oil enriched with encapsulated Sargassum sp. Extract and TBHQ showed lowest level of peroxide value and para-anesidine among all treatments during 15 days storage. The highest levels of oxidation indexes were shown in fish oil and pure algae extract, respectively. The results of this study obviously showed that the encapsulation of extract of Sargassum sp. with composed wall materials of maltodextrin (M) and whey protein concentrate (WPC) was effective on improvement of its antioxidant properties stability.
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Article Type: Original paper | Subject: Food quality control
Received: 2017/12/29 | Accepted: 2018/09/1 | Published: 2018/10/5

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